Adapted from cookwithwhatyouhave.com

2 Veggie Box Watermelon Radishes, peeled and grated on the large holes of a box grater 3 Veggie Box Carrots, scrubbed and grated on the large holes of a box grater 1/2 teaspoon sea salt 1 bunch tender Veggie Box Collard Greens, washed, dried and tough stem ends removed, leaves cut in half lengthwise and then rolled up and cut very thinly crosswise 1 Veggie Box Apple, cored and finely chopped Generous 1/2 cup walnuts broken up or roughly chopped 2-3 teaspoons honey 2 tablespoons apple cider vinegar 4 tablespoons olive oil Salt and freshly ground pepper

Put grated radishes and carrots in a salad bowl.
Toss well with 1/2 teaspoon salt, and let sit for at
least 5 minutes.

Toast broken up walnuts in a dry skillet over medium-low heat, tossing frequently until blackened in spots– be careful not to burn. Mix honey, apple cider vinegar, oil, salt and pepper in a small bowl.
Add collard greens, apple, and toasted walnuts to the grated vegetables. Add dressing and toss well and taste and adjust seasoning. Serve.