Ingredients
- Salad
- 8 cups chopped curly kale
- 1 medium carrot julienned
- ½ medium red onion thinly sliced
- 1 15 oz. can chickpeas rinsed and drained
- ⅔ cup dried cranberries
- ½ cup roasted pecans
- ½ teaspoon fine sea salt
- Dressing
- 2 tablespoons creamy cashew butter
- 1 tablespoon stone ground mustard
- 1 tablespoon yellow mustard
- 2 tablespoon maple syrup
- 2 to 3 tablespoons plain unsweetened almond milk
Instructions
- In a large bowl toss in all salad ingredients except the salt.
- Sprinkle on the salt and with clean hands toss and gently message salad between your fingers.
- Whisk together all of the dressing ingredients. Plate salad and drizzle with dressing.
- Have fun and enjoy!
Store any leftover salad in an airtight container in the fridge.
Notes
Store any leftover salad in an airtight container in the fridge.
Nutrition
Serving: 1.5 cup | Calories: 232kcal | Carbohydrates: 33.2g | Protein: 8.3g | Fat: 9.5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 350.9mg | Fiber: 7.7g | Sugar: 14.2g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
