Updated Aug 16, 2016Chatelaine
1 1/2 tsp
kale, thinly sliced, about 8 cups
chickpeas, drained and rinsed
grated butternut squash, or carrot
gala apples, finely chopped, about 3 cups
avocado, finely chopped
- SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon mustard, honey, and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
- COVER kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, butternut squash or carrot, apples, avocado, dried cherries, sliced almonds and pepitas. Drizzle with cashew dressing. Toss to coat.