A fresh and sweet winter salad - crunchy fennel, cabbage, apple, cranberries and toasted pumpkin seeds in a creamy garlicky dressing.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Lunch, Salad
Cuisine: Gluten-free, Vegetarian
Keyword: apples, cabbage, cranberries, kale
Servings: 6servings
Calories: 229kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
For the dressing:
⅓cupof raw cashewssoaked
2tablespoonsspiced apple jellyor 1 tablespoon maple syrup
Juice of half a lemon
3tablespoonsextra virgin olive oil
½teaspoondijon mustard
1small clove of garlicminced
½teaspoonof sea salt
freshly grated black pepper
3-4tablespoonsof water
for the salad:
4cupschopped kaleabout one bunch, stems removed
½a small bul of fennelthinly sliced
1cupshredded cabbage
1tart applecored and thinly sliced, half moons
¼cupdried cranberries
¼cuptoasted and salted pumpkin seeds
¼cupcrumbled feta cheeseoptional
Instructions
Soak cashews in warm water for at least 30 minutes, drain.
Place cashews and all dressing ingredients, except water, into a blender or the small bowl of a food processor fitted with an S-blade. Blend until smooth and creamy. Add water, start with 2 tablespoons, then adding more as needed, blending between each addition, until desired consistency is reached. Taste for salt, add more if needed.
Toss together salad ingredients, along with dressing in a large salad bowl. Toss at least 30 minutes before serving. Salad will keep, dressed, for a couple of days if refrigerated.
Notes
The salad will stay crisp for a day or two if refrigerated. However, the garlic will become stronger and more pungent as it sits. If you want this salad for lunches over a couple of days, you may want to reduce the garlic.I used my homemade apple pie jelly in this recipe, you can substitute apricot jam, red pepper jelly or marmalade.