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–+ servings

Get the Recipe: Spicy Cashew Kale Salad

Yield: 4 people (or 2 as a meal)
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
This Spicy Cashew Kale Salad has been on repeat a lot lately. And I couldn't be more excited to share my Spicy Cashew Dressing which was inspired by one that you can find at the restaurant Sweetgreen.
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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 ½ cup
  • ½ cup edamame, shelled and thawed
  • ½ medium red bell pepper, diced
  • ½ cup purple cabbage, shredded

Equipment

  • Cutting Board
  • Chef's Knife

Instructions

To make the dressing:

  • Place the raw cashews 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. 

Make the salad:

  • Add the kale to a large serving bowl. Lightly drizzle the kale 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.
  • To serve, drizzle the salad with the spicy cashew dressing and enjoy!
Serving: 8ounces, Calories: 315kcal, Carbohydrates: 21g, Protein: 10g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Sodium: 667mg, Potassium: 769mg, Fiber: 7g, Sugar: 8g, Vitamin A: 13401IU, Vitamin C: 145mg, Calcium: 309mg, Iron: 4mg