Mustard Green Cherry Salad with Nut Cheese and tahini Dressing

Produce, fruit, and plenty of quick, heat-free meals, like this gem of a salad! It’s inspired by our CSA box, which has been brimming with mustard greens – a new love of mine. Shall we?

This salad requires 30 minutes (or less, depending on if you chill your nut “cheese”), ten healthy ingredients, and no cooking!

The base is mustard greens, which happen to be a favorite of mine this time of year. Mustard greens have the texture of a spinach-kale hybrid, but they taste like mustard! I know – it’s incredible. Plus, they’re super high in vitamins and minerals! Total win-win situation right here.

The combination strikes the perfect balance between creamy, savory, and sweet. It was love at first bite.



  • 1 1/4 cups raw macadamia nuts (or cashews // soaked for 1 hour in hot water)
  • 2 Tbsp lemon juice
  • 2 Tbsp nutritional yeast (plus more to taste)
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt (plus more to taste)
  • 1/4 – 1/2 cup water
  • 1/4 cup fresh chopped parsley or cilantro (optional)


  • 1/3 cup tahini
  • 3 Tbsp lemon juice
  • 1-2 Tbsp maple syrup


  • 1/2 cup toasted slivered almonds
  • 5 cups chopped organic mustard greens (or other green, such as kale)
  • 1 cup pitted red cherries (organic when possible)


  • If making macadamia nut cheese, add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and the lesser amount of water (1/4 cup or 60 ml as the original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water, 1 Tbsp (15 ml) at a time, until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work, too. It just generally requires more scraping and more liquid.
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine. If adding herbs, add at this time.
  • At this point, the “cheese” is ready to eat! But it’s better after chilling. Transfer “cheese” to cheesecloth (or a thin, clean towel) and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24-36 hours. The longer it chills, the firmer the “cheese” will become.
  • In the meantime, prepare tahini dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine. Then add water a little at a time until a thick but pourable sauce is achieved (~1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). Adjust flavor as needed, adding more lemon for acidity or maple syrup for sweetness. Set aside.
  • Once the cheese is slightly chilled (at least 15-20 minutes), plate the salad by adding mustard greens, almonds, and cherries to a serving platter or divide it between serving bowls. Top with half of the macadamia nut cheese (1/2 cup as the original recipe is written) and spread into dollops (you will have half left). Serve with dressing on the side.
  • Leftover dressing will be kept in the refrigerator for up to 5 days. Leftover nut cheese will keep for seven days, sometimes longer. Leftover (undressed) salad will be in the fridge for 2-3 days.

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