Kale Salad with Maple Mustard Dressing

Happy New Year everyone! Let’s start off the new year with some healthy and delicious meals. I’m always looking for oil-free dressings or dressings with little oil in them. Although this is oil-free, it is exploding with flavor. It is so easy to make if you have the ingredients on hand. Just stick everything in your high-speed blender (like a Vitamix or Blendtec) or in your food processor and in just a few minutes, you get a creamy, delicious dressing. You can also use this dressing with a variety of foods like salads, steamed veggies, veggie platters, or beans. I could just eat this by the spoonful, it’s that good! The beans make this dressing extra creamy.

Kale Salad with Maple-Mustard Dressing

Happy New Year everyone! Let’s start off the new year with some healthy and delicious meals. I’m always looking for oil-free dressings or dressings with little oil in them. Although this is oil-free, it is exploding with flavor.

Print Recipe

Ingredients

For the dressing:

• 1 cup cooked cannellini beans
• 2 tbsp tahini
• 2 tbsp stone-ground or Dijon mustard
• 2 tbsp nutritional yeast
• 1-2 tbsp low-sodium soy sauce or tamari
• 1-2 tbsp pure maple syrup
• Zest and juice from 1 lemon
• 1/4 cup water

For the salad (can be customizable to your own liking):

• Baby kale
• Shredded carrots
• Cooked chickpeas
• Dried cranberries
• Chopped walnuts

Instructions

• To make the dressing, combine all ingredients into the blender or food processor and blend on high until smooth. Add more water as needed to achieve a smooth consistency.
• Assemble the salad to your liking and pour the dressing over. Toss to combine.
• Enjoy!
• (Recipe adapted from the Forks Over Knives cookbook)

Servings: 4

Author: valeria.chao