Fall Holiday Salad

1 head romanesco broccoli cut with cone #3

1 cups thinly shredded white cabbage cone #2

1 Large Apple, cut cone #3

1/2 Red Onion, sliced thin cone #2

1 Fuyu persimmons cut cone #2

1 pomegranate – take out seeds

2/3 cup dried cranberries

1/3 cup toasted slivered almonds

Dressing

Salt and Freshly Ground Pepper, to taste

2 T Olive oil

1/2 cup vegan mayonnaise

Lots of lemon juice 1/2 cup and zest

2 tablespoons minced fresh parsley, dill optional

 Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.