{"id":29408,"date":"2018-07-12T14:57:28","date_gmt":"2018-07-12T20:57:28","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=29408"},"modified":"2021-04-27T10:15:13","modified_gmt":"2021-04-27T16:15:13","slug":"super-veggie-vegan-chopped-salad-with-cashew-ranch-dressing","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/super-veggie-vegan-chopped-salad-with-cashew-ranch-dressing\/","title":{"rendered":"Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing"},"content":{"rendered":"

This\u00a0Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing is packed with crisp, refreshing vegetables. Romaine, spinach, fire-roasted corn, peas, carrots, tomatoes, artichokes, heart of palm, pepperoncini, and cornichon pickles are tossed in a simple and super creamy cashew ranch dressing.<\/em><\/strong><\/p>\n

\"Super<\/p>\n

This salad recipe has been over a year in the making.<\/p>\n

What started out as a pregnancy-induced<\/a>\u00a0love affair with chopped salads as big as my head, morphed into a perpetual and insatiable craving for chopped salads period.<\/p>\n

Over the last year, I've made this salad countless times, and it's hands down my all-time favorite salad. The only problem with turning it into a proper recipe to share with you was that I never measured any of the ingredients. Even the cashew ranch was more of a toss-together thing of haphazard proportions. Each time I'd make it, I'd simply tweak and adjust, tweak and adjust until I got the flavors juuuust right.<\/p>\n

And so, when I decided it was finally time to share the recipe here, I had a bit of trouble getting the proportions right. The whole salad-to-dressing ratio thing is a bit of an art.<\/p>\n

Of course, it's also a matter of personal preference, so perhaps you'll find that my \"perfect\" ratio is actually quite different than yours. In that case, please feel free to adjust to suit your tastes. I won't take offense.<\/p>\n

Bottom line: Many, many, many huge and yummy chopped salads were consumed during the making of this recipe. And I'm not complaining.<\/p>\n

\"Super<\/p>\n

Upon first glance, the recipe looks a bit daunting in terms of length, but I promise you it's a real cinch to throw together.<\/p>\n

And the more often you make it, the more effortless it will become.<\/p>\n

Blend.<\/p>\n

Chop, chop, chop.<\/p>\n

Toss, toss, toss.<\/p>\n

Nom, nom, nom.<\/p>\n

Nom, nom, nom, nom, nom.<\/p>\n

Funny thing: The word \"nom\" sort of irks me in print, but Sloane has been making an actual \"nom\" sound while eating solids lately, and all of the sudden I've taken a general liking to the word.<\/p>\n

Another funny thing: I never thought I'd be the overly gushy, sappy mom type, but I'm totally the overly gushy, sappy mom type, and I've 1000% made peace with it. (Or in gushy mom speak, \"I've to-the-moon-and-back-infinity made peace with it,\" because that's also how much I love that little babe\u2014to the moon and back infinity\u2014and I tell her that no less than 14 times a day.) See, total mushball sapfest over here.<\/p>\n

Back to the salad.<\/p>\n

Three steps to make it: Prepare the dressing, chop the veggies, toss.<\/p>\n

To make the cashew ranch dressing, simply blend together raw cashews, filtered water, a bit of vinegar, dried herbs, garlic powder, onion powder, salt, and pepper.<\/p>\n

To make the salad, chop and\/or add the following to a large salad bowl:<\/p>\n

Romaine.
\nBaby spinach.
\nArtichoke hearts.
\nHearts of palm.
\nCarrots.
\nGrape tomatoes.
\nFire-roasted corn.
\nPetite peas.
\nPepperoncini.
\nCornichon pickles.<\/p>\n

Drizzle with the dressing, and then toss, toss, toss to coat.<\/p>\n

\"Super<\/p>\n

If you'd like a protein boost, add a generous handful of hemp hearts and toss again.<\/p>\n

\"Super<\/p>\n

Then, season to taste with salt and pepper if desired\u2014I find it doesn't need much additional seasoning\u2014and serve immediately.<\/p>\n

No joke, I used to eat the ENTIRE salad on my own during pregnancy, now I split it with Dan.<\/p>\n

So, for us it serves max two, but for you it might serve three or even four. Totally depends on your appetite and whether you're making it a main course or a side dish.<\/p>\n

Happy veggie chopping to you!<\/p>\n

\"Super<\/p>\n

<\/div>

\ud83d\udcd6 Recipe<\/h2>
\n\t
\"Super<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing<\/h2>\n
<\/div>\n
This Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing is packed with crisp, refreshing vegetables. Romaine, spinach, fire-roasted corn, peas, carrots, tomatoes, artichokes, heart of palm, pepperoncini, and cornichon pickles are tossed in a simple and super creamy cashew ranch dressing.<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites, Lunch, Salad<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>2<\/span> to 4 (depending on appetite)<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>

Cashew Ranch Dressing<\/h4>