Autumn Crunch Salads

Name: Autumn Crunch Salads with Red Grapes & Cashew Dressing
Prep time: 20 min
Total time: 20 min
Yield: 2
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

with Red Grapes & Cashew Dressing

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dinner

Dinner Nuts Leafy Greens Fruit Beans/Legumes Salad American High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes Comfort Foods

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SERVINGS

PREP & COOK TIME

20 min

CALORIES

580

FAT

20g

CARBOHYDRATES

69g

PROTEIN

24g

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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

Small skillet
Blender

INSTRUCTIONS

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.

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.

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.

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!