I love ordering salads when I go out to eat. There’s something about a salad at a restaurant that just seems so much more appealing to me than if I had made it myself. Maybe it’s because it’s already perfectly assembled? Whatever the case, I rarely make salads for myself. I also love ordering meatless meals at restaurants. Brett is definitely a meat and potatoes kind of guy, so we typically have meat at dinner. The rest of my day, I try to go meatless, so this lunch is a perfect option. The chickpeas and almond butter serve as great sources of protein! When I began thinking of a lunch recipe to make using Beckah’s Bangin’ Butter, I couldn’t get the peanut dressing that Asian restaurants top their salads with out of my mind. So I knew I had to make my own version. And it did not disappoint! Holy eff, this dressing is sooo amazing. Everyone needs this dressing in their lives! Except if you have a nut allergy; in that case, please refrain from adding this to your life. 😉
Here’s what you’ll need to make this better-than-restaurant Asian Inspired Salad with Spicy Almond Butter Dressing:
For the salad:
2 cups baby kale
1/3 cup canned chickpeas, rinsed
1/2 cup purple cabbage
1/2 cup shredded carrots
3/4 cup butternut squash
1 teaspoon sesame seeds
Makes 1 serving
For the spicy almond butter dressing:
5 tablespoons of Beckah’s Bangin’ Butter (I used the original flavor)
1/4 cup soy sauce (I used reduced sodium)
3 tablespoons honey
1-2 teaspoon(s) sriracha sauce (I only used 1 teaspoon, but if you prefer a spicier version, feel free to add 2 teaspoons)
1 tablespoon lemon juice
1 garlic clove, minced
This made about 1 cup of dressing. I only used 2 tablespoons on my salad and stored the rest in the fridge to use later!
For the dressing: Mix the almond butter, soy sauce, honey, sriracha sauce, lemon juice, and garlic in a small bowl. Put aside until you’ve assembled the salad.
For the salad: Preheat oven to 400 degrees. Cut the butternut squash into 1 inch cubes. Lightly coat the squash with olive oil and season with salt and pepper. Assemble a single layer of the squash onto a cookie sheet. Bake in the oven for 30 minutes, stirring occasionally.
In a serving bowl, begin with a bed of the baby kale.
Cut the purple cabbage into thin strips and add to salad.
Shred baby carrots using a cheese grater (or buy pre-shredded carrots). Add to salad.
Rinse chickpeas in cold water, then add to salad.
Add butternut squash to salad once cooked.
Top with sesame seeds and spicy almond butter dressing. Enjoy!!
BONUS! I had a bunch of the chickpeas left over, so I rinsed and dried the chickpeas with a paper towel, seasoned with salt, pepper and just enough olive oil to lightly coat them. I baked them in the toaster oven at 450 degrees for 25 minutes in a single layer on a baking sheet. Best snack ever!
Don’t forget about the September giveaway!
Each week during the month of September, I’ll be posting recipes using Beckah’s Bangin’ Butter (like this one) and YOU will have a chance to win a jar of each of the BBB flavors! To win, all you have to do is share this post with your friends on Facebook, making sure to tag me (Fittestah) and Beckah’s Bangin’ Butter. Every time you share, you’ll be entered to win. We’ll select the lucky winner on October 1st.
Beckah’s Bangin Butter is a vegan, Paleo jar of almond butter. It has zero-sugar, gluten free, and is packed with protein. Each jar is made fresh and ready to eat and can be stored just about anywhere. It is the perfect partner to fruits, veggies, marinades, baking, smoothies, and many more. You can purchase online at beckahsbanginbutter.com or visit the Beverly Farmers’ Market every Monday from 3-7 PM located at Veteran’s Memorial Park.