It was actually nice being stuck at a desk today after yesterday’s half marathon, my legs are feeling the miles! There are few times I can appreciate resting and being lazy like the day after a half marathon, so I enjoyed a little extra time in the kitchen to experiment with a new fall dressing that came our tangy, rich, and with a warm cinnamon flavor to coat a cool salad.
Apple Cinnamon Dressing
- 1 apple, chopped
- 1 tsp. apple cider vinegar
- 1 tsp. cinnamon
- 1 tbsp. chia seeds
- 1 tbsp. agave nectar
- 1/4 cup water, as needed
Place all ingredients into a blender and blend on high until smooth and creamy. Makes about 2 servings.
The dressing looks like a thick and creamy apple sauce, the chia seeds add a hearty texture.
For the salad, I was having a little too much fun with a cheese grater grating jicama, carrots, and red cabbage for the base. Then added chopped sweet pepper, radish, hemp seeds, and sunflower seeds for a colorful and slightly sweet blend.
The dressing coated the mixture evenly with a strong and slightly sweet cinnamon flavor. I topped my serving with dried coconut for a sweet, colorful celebration of fall for dinner.
What I like about cinnamon is that it seems warm and comforting even in chilled or room temperature raw vegan dishes.