For the Vinaigrette

• 8 teaspoon Champagane vinegar or white wine vinegar
• 4 tablespoon extra virgin olive oil
• 4 tablespoon avocado oil
• 2 shallot small finely chopped
• 1/2 teaspoon Kosher salt or to taste
• 1 dash freshly ground black pepper or to taste

For the Salad

• 16 ounce fresh spinach
• 3 peach large peaches sliced
• 1 avocado ripe, sliced or cubed
• 1/2 cup red onion slivered
• 1/4 teaspoon Kosher salt
• 1 dash freshly ground black pepper
• 1/4 cup sliced almonds
• 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

Vegetables

• 1 head cauliflower medium, cut into florets
• 1 1/2 cup cremini mushroom halved
• 1 bulb fennel large, julienned
• 2 each red bell pepper large, thickly sliced
• 2 each zucchini large, cut into sticks
• 5 each Roma tomato medium
• 1 each red onion large, sliced into wedges

Marinade

• 6 tablespoon extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey sub maple syrup for vegan
• 3 clove garlic sliced thinly
• 2 tablespoon fresh rosemary chopped
• 1/4 cup Italian parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper

Optional

• 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped

• 3 English cucumber peeled and diced
• 5 tomato cut into wedges
• 1 cup pitted olives
• 1 cup red onion slivered
• 5 tablespoon extra virgin olive oil
• 3 tablespoon fresh lemon juice about 1 large lemon
• 1 cup Feta cheese crumbled
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Salad

• ⅔ cup pepitas green pumpkin seeds
• ½ teaspoon extra virgin olive oil
• ½ teaspoon chili powder
• pinch kosher salt
• 5 ounce baby spring mix
• 6 ounce romaine lettuce chopped
• 8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
• 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
• 16 ounce cherry tomato 2 cups quartered
• 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
• 1 each red onion small, chopped
• 2 each ripe avocado thinly slice just before serving
• 2/3 cup cotija cheese optional - omit for vegan. Cruble.

Jalapeño-Cilantro Dressing

• ½ cup extra virgin olive oil
• ½ cup lime juice from about 4 limes
• ½ cup fresh cilantro lightly packed, mostly leaves
• 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
• 1 tablespoon tahini
• 1 tablespoon maple syrup or honey
• 1 teaspoon ground cumin
• ½ teaspoon Dijon mustard
• 1 clove garlic roughly chopped
• ¼ teaspoon fine sea salt
• pinch red pepper flakes optional, for extra heat

• 1 pound mixed greens
• 1½ pound orange peeled and segmented
• 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
• 4 tablespoon walnuts chopped

For the vinaigrette:

• 1 orange large, juiced
• 2 lemon juiced
• 1 teaspoon granulated sugar
• ¼ cup avocado oil or extra virgin olive oil
• ¼ teaspoon Kosher salt or to taste
• ⅛ teaspoon freshly ground black pepper or to taste