2 or 6 Serving
Dinner
Autumn Crunch Salads
with Red Grapes and Cashew Dressing
Tags:
Gluten-Free,
High-Protein,
Quick and Easy
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
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!
SIMILAR RECIPES
ROASTED ROOT SPRING SALAD with Creamy Horseradish Dressing
ANCIENT GRAIN BOWLS with Crispy Chickpeas & Pistachio Cashew Cheese
GINGERED CARROT SOUP with Herb Garlic Cashew Cheese & Dukkah Spice
CAULIFLOWER KALE CAESAR with Crispy Butter Beans & Walnuts
TEMPEH WALDORF SALAD with Purple Sweet Potatoes and Apple Vinaigrette
