Rainbow Cashew Salad // via Nosh and Nourish
6 cupsbaby spinach
1yellow bell pepper (seeds and stem removed, then diced)
1large carrot (spiralized or julienned)
2 cupsRed Cabbage (shredded/diced)
3⁄4 cupsdried blueberries
3⁄4 cupsCooked Quinoa
1 cupcashew pieces
1⁄2 cupSo Delicious Dairy Free Unsweetened Almondmilk (for the dressing)
1 cupChickpeas (rinsed and drained, for the dressing)
2 tablespoonsSoy Sauce (for the dressing)
2 tablespoonsDark Amber Maple Syrup (for the dressing)
2 tablespoonsSesame Oil (for the dressing)
1 tablespoonApple Cider Vinegar (for the dressing)
- Combine all of the salad ingredients in a large mixing bowl: spinach through cashew pieces.
- In a large measuring cup, combine the dressing ingredients: almondmilk, chickpeas, soy sauce, syrup, vinegar, and lime juice. Use an immersion stick blender (or a large blender will work) to puree everything until smooth.
- Pour the dressing over the salad and stir thoroughly.
Yields 4 Servings