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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
Kale Salad with Maple Mustard Dressing

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