For the salad:
1 cup quinoa- cooked (remember to rinse before cooking) I like to cook it with veg broth and some onion powder instead of water
1 bulb fennel- spiralized thin or sliced very thin
3 cups salad greens of choice - I use a mix of kale, spinach and arugula
1 large pomegranate
dressing:
1 1/2 tsp. olive oil
1 large lemon juice juiced
1 shallot minced (once I used onion when I forgot to buy shallot- then use about 1 TB of onion finely minced)
salt, if you want
Cashew cheese
1 cup raw cashews soaked 24 hours- rinsed and drained
2 teaspoons light yellow miso
3 Tablespoons lemon juice
1 large clove garlic
1/4 cups water (or more for consistency)
1.2 tsp salt is desired
Prepare the cashew cheese:
Place cashews, miso, lemon juice garlic, water and salt if you want into food processor or vitamix.
Blend for a short time and then scrape down sides. Blend again. Stop when the cheese is fully mixed and whippy. Place in container and into the fridge for at least two hours.
Prepare dressing:
Whisk together all ingredients.
Combine fennel, pomegranate seeds, and grains with the dressing. Then lightly toss in the greens. Serve with a dollop of cashew cheese.
Thank you to Gena Hamshaw for this recipe. I changed it lightly, but the recipe is essentially hers. Check out her wonderful blog at The Full Helping .
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