Autumn Salad with Maple-Protein Dressing
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
2 Tablespoons tahini paste
2 Tablespoons Dijon mustard
2 Tablespoons nutritional yeast
2 Tablespoons tamari
1 Tablespoon pure maple syrup
Zest and juice of 1 lemon
1 cup shredded red cabbage
1 cup shredded carrots
1 cup shredded Brussels sprouts
1 15-ounce can chickpeas, rinsed and drained
½ cup dry roasted almond slices
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.
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.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.