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 Kale Salad with Maple-Mustard Dressing Kale Salad with Maple-Mustard DressingKale Salad with Maple-Mustard Dressing
Serves 4-6

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

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.


(Recipe adapted from the Forks Over Knives cookbook)


3 thoughts on “Kale Salad with Maple-Mustard Dressing

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