Serve this salad as a complete meal! If you can’t tolerate legumes, replace them with cooked chicken or turkey—or simply leave them out. I like to keep grated veggies in separate containers in the fridge so it’s quick and easy to throw together nutrient-dense salads during the week. A food processor fitted with a grating disk also makes it simple to prepare a large amount of vegetables at once. When it’s time to eat, set all of the ingredients out on the counter and let everyone build their own salads. This way, each person can create the combination they love (for example, my kids skip the beets but enjoy everything else!). The dressing makes just enough for my family for one meal with no leftovers, so consider doubling the batch if you’d like to keep some in the fridge for the week.
The cashews need to be soaked for about 3 hours. Place a half cup of raw cashews in a bowl of filtered water on your counter.
