Ingredients

Salad:

4 collard leaves, trimmed and finely chopped
⅓ bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
¼ small head red cabbage, chopped
1 Bosc pear, cubed
½ Bermuda onion, finely diced
½ orange bell pepper, diced
½ avocado – peeled, pitted, and diced
½ carrot, grated
5 cherry tomatoes, halved
7 walnut halves, crushed
2 tablespoons raisins, or to taste

Dressing:

6 Tbs olive oil
3 Tbs balsamic vinegar
1 Tbs wildflower honey
1 Tbs oregano, crushed
1 ½ tsp chili powder
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp salt
¼ tsp crushed black peppercorns

Directions

1. Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.
3. Pour dressing over salad; toss to coat.