Make the cashew ricotta and store in the fridge until needed. Time saver tip: You can soak your cashews while you continue with the rest of the salad then finish making the ricotta at the end and add it to the top of your salads.
In a skillet over high heat, add the quinoa and water and bring to a boil. Once boiling, turn down heat to a simmer and cover for 10-12 minutes until the quinoa is cooked and water has been absorbed. Set aside and allow to cool.
Easy Balsamic Dressing:
Meanwhile, make your dressing. In a small bowl measure out the hummus. Then add the balsamic vinegar one tablespoon at a time, mixing it in with a spoon until well incorporated and smooth before adding the next. Lastly, add your choice of sweetener. I used agave syrup because that's what I had on hand but maple syrup would work too.
Assemble Your Salad:
Divide the greens into bowls. Add the quinoa, chopped cucumber, blackberries, and raw pumpkin seeds, and cashew ricotta. Drizzle the balsamic vinaigrette over top and enjoy!
As the main dish this makes 4 servings. As a side salad it makes 6-8 servings.I made half the cashew ricotta recipe for this salad.Store leftovers separately in airtight containers in the refrigerator for up to 5 days.