Spicy Cashew Kale Salad
This Spicy Cashew Kale Salad has been on repeat a lot lately. And I couldn’t be more excited to share my spicy cashew salad dressing which was inspired by one that I first had at Sweetgreen several years ago. It’s a little bit spicy, herby, creamy, and delicious!
I enjoy pairing it with kale, but you can use any of your favorite leafy greens. Mixed field greens, arugula, spinach, romaine lettuce…you get the picture. I also love to toss in some grains such a quinoa or brown rice.
As far as the toppings, I typically add on roasted vegetables such as broccoli, sweet potatoes, butternut squash, brussels sprouts, or cauliflower. Then I load on a variety of other fresh ingredients such as red cabbage, carrots, edamame, and red bell peppers. Toss that all together and you have one heck of salad. Enjoy!
Similar to my cookbook, you can freestyle this salad and make it your own in many different ways.
Here’s a few ways to freestyle this recipe:
- use mixed field greens, arugula, spinach, or romaine lettuce instead of kale
- use brown lentils, chickpeas, black beans, or white beans instead of edamame
- use roasted sweet potatoes, butternut squash, brussels sprouts, or cauliflower instead or broccoli
- use brown rice instead of quinoa
- use some of my other delicious sauces and salad dressing such as this Cilantro Lime Tahini Sauce or this Chipotle Ranch Dressing
Here are some other additions and ideas to consider:
- add cotija, feta cheese, or even a shredded cheese like queso quesadilla or Monterey Jack
- add snow peas or sugar snap peas
- add black olives
- add cashews, peanuts, hemp seeds, sunflower seeds, or pumpkin seeds
- add baked or smoked tofu or tempeh
- add sautéed shrimp or baked salmon
Looking for other great salad ideas? Give these delicious recipes a try!
- Oven Baked BBQ Tofu over Kale Salad
- Zesty Shrimp Fajita Salad
- Roasted Sweet Potato and Halloumi Salad
- Autumn Lentil Salad
Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!
Thank you so much for stopping by today! I hope that you enjoy my Spicy Cashew Kale Salad. The full printable recipe is below. Enjoy!
Get the Recipe: Spicy Cashew Kale Salad
Ingredients
For the Spicy Cashew Dressing ( makes about 1 cup):
- ½ cup raw cashews
- ¼ cup loosely packed cilantro leaves
- 3 tablespoons olive oil, extra virgin
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice, fresh
- 1 tablespoon Sriracha sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, smashed
- 1 pinch red chile flakes, optional
- salt, to taste
For the salad:
- 1 cup cooked quinoa, or your favorite grain
- 6 cups kale, or a green of your choice, roughly chopped
- a good drizzle olive oil, extra virgin
- salt, to taste
- 2 cups roasted broccoli, or a roasted vegetable of your choice
- garlic powder
- 1 medium carrot, grated, about 1/2 cup
- ½ cup edamame, shelled and thawed
- ½ medium red bell pepper, diced
- ½ cup purple cabbage, shredded
Instructions
To make the dressing:
- Place the raw cashew in a small bowl along with 1 cup of hot water and let them soak for at least 30 minutes and then drain.
- Combine 3 tablespoons of water, the drained cashews, along with the rest of the ingredients for the dressing in a high-speed blender and blend until smooth, about 30 seconds. To thin the dressing out, add one tablespoon of water at a time, until desired consistency is reached. Store the dressing in an air-tight container in the refrigerator for up to 4 days.
Prepare your grain and roasted veggies:
- Prepare your favorite grain and roast whatever veggies you're adding to the salad and set them to the side.
- If using broccoli: Preheat the oven to 425 degrees. Add the broccoli onto a sheet pan and drizzle liberally with olive oil and lightly season with garlic powder. Give the mixture a toss. Cook until tender, 10 to 15 minutes and remove from the oven. Set aside to cool slightly.
To make the salad:
- Add the kale to a large bowl. Lightly drizzle it with olive oil and then massage the leaves until thoroughly coated. Season lightly with salt.
- Add the rest of the ingredients for the salad to bowl and lightly give them a toss to combine.
- Serve with the spicy cashew dressing and enjoy!
