All this warm Atlanta weather has us eating all the salads lately. There is something so satisfying about the cool crunchiness after a warm spring day.

We like to play with toppings for our salads but also with dressings. Last week was a creamy Caesar dressing and this week we’ve got cashew and pumpkin seed vinaigrette. It is absolutely delicious! We have not only used it on salads but we put it over cabbage for tacos, and even as a spread on sandwiches. It is not only delicious but versatile too!

The cashews and pumpkin seeds give it a nice creaminess and the balsamic vinegar, Dijon, and peperoncini juice give it a good tang. And as my husband would say, “Are you nuts for creamy dressings, but think dairy is wack? Well , I have a real nutty dressing for you; it’s Gucci Dave‘s nut job salad elixir.” 😂😂

Ingredients

2/3 cup raw cashews

1/4 cup raw pumpkin seeds

2 tbsp dijon mustard

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 cup water

Healthy splash of peroncini juice

Pinch of salt

Pepper to taste

• Add all ingredients into a high speed blender and blend until fully combined.

• Taste and add more salt, pepper, and water to taste.

  The salad picture above was a mixture of kale, cabbage, shredded brussell sprouts, dried cranberries, and roasted pumpkin seeds topped with the cashew and pumpkin seed vinaigrette.