6 cups kale, finely chopped

1 cup cooked quinoa

1/4 cup scallions, diced

1/3 cup pomegranate seeds

2 tablespoons sunflower seeds

2 tablespoons slivered almonds

1/4 cup golden raisins (optional)

1/2 cup fresh basil leaves, or 7–8 cubes Dorot Gardens Frozen Basil

1/4 cup Bartenura Extra-Virgin Olive Oil

3 tablespoons Gefen Unsweetened Almond/cashew milk

1 tablespoon Tonnelli Apple Cider Vinegar

1/4 teaspoon salt, more to taste

1 tablespoon maple syrup

1 teaspoon Haddar Dijon Mustard

pepper, to taste