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Kale Salad with Maple-Mustard Dressing | Nuts About Greens

Kale Salad with Maple-Mustard Dressing

Name: Kale Salad with Maple-Mustard Dressing
Yield: 4
Cuisine: American
Ingredients: 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; Baby kale; Shredded carrots; Cooked chickpeas; Dried cranberries; Chopped walnuts

0 mins prepServes 4

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.

4 servings

What you need

1 cup cannellini beans

2 tbsp tahini

2 tbsp stone ground mustard

2 tbsp nutritional yeast

2 tbsp low-sodium soy sauce

2 tbsp maple syrup

1 lemon zest

¼ cup water

1 kale

1 carrot

Checkout experience

Instructions


0 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.
1 Assemble the salad to your liking and pour the dressing over. Toss to combine.
2 Enjoy!
3 (Recipe adapted from the Forks Over Knives cookbook)

View original recipe

Kale Salad with Maple-Mustard Dressing

What you need

Instructions

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