Warm Purple Power Salad with a Tangy Honey Vinaigrette

1. In a medium-sized bowl whisk together all of the vinaigrette dressing ingredients. Set aside.

2. Cut cabbage into quarters. Remove the thick white stem at the base of each quarter. Cut each quarter in half and thinly slice each section. Set aside in a large bowl.

3. Peel the onion and cut it in quarters. Cut each piece in half in the opposite direction and then cut it into thin slices. Add it into a large pan.

4. Peel the beet and cut into quarters. Slice each quarter so you are left with thin matchstick-sized pieces. Set aside.

5. Put the pan with onions in it on the stove. Add about a tablespoon of olive oil and sauté on medium heat for about 5 minutes. Add beets and cook for another 3 minutes.

6. Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy. Add diced apple two minutes before cabbage is done. Remove from heat, pour it into a large bowl and immediately toss with the prepared dressing, arugula, edamame beans and chopped pistachios. Add fresh orange juice last, and mix well. Serve warm.