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Autumn Crunch Salads

with Red Grapes and Cashew Dressing

dinner

Comfort Foods Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein American Salad Beans/Legumes Fruit Leafy Greens Nuts Dinner
SERVINGS
2 6
PREP & COOK TIME
20 min
CALORIES
580
FAT
20g
CARBOHYDRATES
69g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¼ cup cashews
  2. 4 oz red grapes
  3. 1 apple
  4. 13.4 oz chickpeas
  5. ¼ cup walnuts
  6. 1 lemon
  7. 1 clove garlic
  8. 2 tsp Dijon mustard
  9. 1 tbsp white miso paste
  10. 8 oz kale beet blend
  11. Salt and pepper*
  12. *Not included
  13. 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!