Autumn Crunch Salads

Add the cashews to a small bowl and cover with ¼ cup hot water. Halve the grapes. Dice the apple. Drain and rinse the chickpeas.

Place a small skillet over medium heat and add the walnuts. Toast, shaking the pan occasionally, until nuts are lightly browned, 2 to 3 minutes.

Halve and juice the lemon. Peel the garlic. Add cashews and their soaking liquid, lemon juice, peeled garlic, Dijon mustard, and white miso paste to a blender. Blend until smooth. Taste the creamy cashew dressing and add salt and pepper as necessary.

Add the halved grapes, diced apple, chickpeas, shredded kale and brussels sprouts, creamy cashew dressing, and a pinch of salt and pepper to a large bowl, and toss. Divide the autumn crunch salad between bowls and top with toasted walnuts. Tuck in!