Vegan Salad Dressing | Oil-Free Honey Mustard & Healthy Mixed Greens | Whole Food Plant Based

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories, while honey provides a similar sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Prepare the salad base by chopping 2 cups of spinach and 2 cups of arugula.

Chop 1 cup of kale into finer pieces.

Shred 1 leaf of green cabbage (originally planned for red cabbage).

Chop 3/4 cup of bell pepper into pieces, using red, orange, and yellow for color.

Thinly slice 1/4 cup of red onion.

Quarter 1/3 cup of cherry tomatoes.

Add 1/2 cup of chickpeas to the salad base.

For the dressing, add 1/4 cup of walnuts to a small blender.

Add 1 teaspoon of parsley to the blender.

Add 1 tablespoon to 1.5 tablespoons of mustard to the blender.

Add 1.5 tablespoons of maple syrup to the blender.

Add just over 1 tablespoon of vinegar to the blender.

Add 1 tablespoon of lemon juice to the blender.

Add 1 to 2 tablespoons of water to the blender.

Blend the dressing for about 30 seconds, pausing halfway to shake the blender.

After blending, add the dressing to the salad base and mix everything together.

Equipment Needed

Spice Level:

Dietary