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Kale and cauliflower salad with creamy cashew dressing

Servings 8

Ingredients

Chickpeas

  • 1 can garbanzo beans chickpeas
  • Drizzle of olive oil
  • Drizzle of tamari
  • Salt and pepper to taste.

Salad

  • 6 cups kale (or your favorite greens)
  • 1 head cauliflower
  • 1 cup roasted chickpeas (instructions below)

Dressing

  • 1/3 cup rice wine vinegar
  • 2 tbsps tamari
  • 1/2 cup cashews soaked for 10 minutes
  • 1/2 tablespoon coconut sugar
  • 2 tablespoons almond milk
  • 1 clove garlic
  • 1/4 cup olive oil
  • Season with black pepper

Instructions

For Chickpeas

  1. Preheat Oven to 400°F

  2. Spread chickpeas a large baking sheet, drizzle with oil and tamari, and sprinkle with salt and pepper.

  3. Roast, uncovered for 15 minutes or until chickpeas start to turn golden.
  4. Remove from oven, set aside and cool.

For Cauliflower

  1. Break cauliflower into florets and lightly coat with olive oil.

  2. Spread evenly on a baking sheet and roast in 400ºF for 20 minutes, or until lightly brown.

For Dressing

  1. Place all dressing ingredients in a high-speed blender until creamy. You might need to dilute ever so slightly with water after your chill the dressing.

To Assemble

  1. I like to mix my salads in a large bowl. Add vegetables and just enough dressing to coat (save the rest of the dressing for the next day).

  2. Then, transfer to your serving bowl, sprinkle with chickpeas and serve immediately.

Recipe Notes

I always try to make my dressings the day before I serve them. It's also a great idea to double any dressing recipe so you always have the perfect compliment to a salad ready for you in your fridge.