Sometimes salads aren’t filling, but they can be if you add the right combination of fiber, protein and healthy fats. This fall salad offers double beans, a protein punch! Maple syrup, mustard, tahini, tamari and savory nutritional yeast combine into a thick dressing that pairs perfectly with hearty salad greens. Cruciferous veggies like broccoli, Brussels sprouts and kale are cancer fighting, anti-aging champions. Enjoy them blended into a salad that packs perfectly for lunch or accompanies a holiday meal.
YIELDS 10 SERVINGS
1 (15-oz.) can cannellini or white beans, rinsed and drained
2 Tbs. tahini paste
2 Tbs. Dijon mustard
2 Tbs. nutritional yeast
2 Tbs. tamari
1 Tbs. pure maple syrup
Zest and juice of 1 lemon
4 cups kale, ribs removed and chiffonaded or shredded
1 cup shredded red cabbage
1 cup shredded carrots
1 cup shredded Brussels sprouts
1 (15-oz.) can chickpeas, rinsed and drained
½ cup dry roasted almond slices
Make the Dressing
1. In a blender or food processor, combine all ingredients plus 1/2 cup of water. Blend on high until very smooth, adding more water as needed to achieve the desired consistency for pouring over the greens.
Make the Salad
1. Place the kale, cabbage, carrots, Brussels sprouts and chickpeas in a large mixing bowl. Pour the dressing over and toss lightly to combine. Garnish with almond slices and serve.