Autumn Crunch Salads
with Red Grapes and Cashew Dressing
dinner
CALORIES
580
FAT
20g
CARBOHYDRATES
69g
PROTEIN
24g
MAIN INGREDIENTS
- ¼ cup cashews
- 4 oz red grapes
- 1 apple
- 13.4 oz chickpeas
- ¼ cup walnuts
- 1 lemon
- 1 clove garlic
- 2 tsp Dijon mustard
- 1 tbsp white miso paste
- 8 oz kale beet blend
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition
TOOLS
- Blender
- Small skillet
INSTRUCTIONS
1
Prepare the produce
Add the cashews to a small bowl and cover with ¼ cup hot tap water. Halve the grapes. Dice the apple. Drain and rinse the chickpeas.
2
Toast the walnuts
Place a small skillet over medium heat and add the walnuts. Toast, shaking the pan occasionally, until the nuts are lightly browned, about 2 to 3 minutes.
3
Blend the dressing
Halve the lemon. Peel the garlic. Add the cashews and their soaking liquid, lemon juice, garlic, Dijon mustard, and white miso paste to a blender. Blend until smooth. Season the creamy cashew dressing to taste with salt and pepper.
4
Serve
In a large bowl, combine the grapes, diced apple, chickpeas, kale beet blend, a pinch of salt and pepper, and cashew dressing. Divide the autumn crunch salad between bowls and top with walnuts. Enjoy!
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