3-4 cups baby kale (or baby spinach, arugula, or any other type of dark salad green)
1 cup shredded carrot
1 cup shredded beet
2 tablespoons raisins or currants
2/3 cups cooked chickpeas
1 cup cooked quinoa (I used a combination of red and white)
1 green onion, tops only, chopped
For the Creamy Cashew Carrot Dressing:
3/4 cup cashews, soaked for at least two hours and up to overnight, drained
3/4 cup carrot juice (any organic brand, such as Odwalla, is great, or if you can get fresh carrot juice at a juice bar or make it at home, go for it!)
2 tablespoons lemon juice
2 tablespoons low sodium tamari
1 tablespoon olive oil (optional; will create a silkier texture)
1 pitted medjool date (substitute 1 tablespoon agave or maple syrup)
1 small clove garlic, roughly chopped
1/2 inch piece ginger, roughly chopped