Bean Peach Salad with Almond Dressing - alive magazine

Ingredients

• 8 cups (2 L) salad greens
• 2 cups (500 mL) cooked or canned navy beans
• 2 to 3 peaches, sliced into wedges
• 1 1/2 cups (350 mL) Peppadew (sweet piquanté) peppers, drained and sliced
• 1 cucumber, chopped
• 2 oz (57 g) soft goat cheese, crumbled
• 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
• 2 Tbsp (30 mL) almond butter
• 2 Tbsp (30 mL) white wine vinegar
• 1 garlic clove, minced
• 1/4 tsp (1 mL) salt
• 1/4 cup (60 mL) toasted pumpkin seeds