Autumn Crunch Salads

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!