Lemon Caper Vinaigrette (makes about 2 cups)
1 cup cashews
1 cup filtered water
The juice of 2 lemons, about 1/4 cup
2 tablespoon capers, plus a little brine
1 tablespoon Dijon or stoneground mustard
1 tablespoon nutritional yeast
Place all ingredients into the Vitamix or blender and let it rip until smooth. Store in a glass container in the refrigerator.
Slice the kale and radicchio into ribbons and the grapes in half and place into a bowl. Add the raisins, pine nuts and pumpkins. Toss with the dressing. Enjoy!