Rainbow Cashew Salad


Rainbow Cashew Salad // via Nosh and Nourish


6 cups
baby spinach
1 cup
yellow bell pepper (seeds and stem removed, then diced)
large carrot (spiralized or julienned)
2 cups
Red Cabbage (shredded/diced)
3⁄4 cups
dried blueberries
3⁄4 cups
Cooked Quinoa
1 cup
cashew pieces
1⁄2 cup
So Delicious Dairy Free Unsweetened Almondmilk (for the dressing)
1 cup
Chickpeas (rinsed and drained, for the dressing)
2 tablespoons
Soy Sauce (for the dressing)
2 tablespoons
Dark Amber Maple Syrup (for the dressing)
2 tablespoons
Sesame Oil (for the dressing)
1 tablespoon
Apple Cider Vinegar (for the dressing)
juice from 1/2 a lime (for the dressing)


  1. Combine all of the salad ingredients in a large mixing bowl: spinach through cashew pieces.
  2. 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. 
  3. Pour the dressing over the salad and stir thoroughly. 
  4. Enjoy!

Yields 4 Servings