Kale salad with creamy cashew dressing

Prep 30 min
Total 35 hours
Plus overnight soaking
Serves 4



2/3 cup
raw cashews
3/4 cup
1/4 cup
1 1/2 tsp
Dijon mustard
3/4 tsp
honey, (optional)
1 bunch
kale, thinly sliced, about 8 cups
1/4 cup
canned chickpeas, drained and rinsed
carrot, peeled and grated
gala apples, sliced, about 3 cups
avocado, finely chopped
1/2 cup
crumbled goat cheese, (optional)
1/3 cup
dried cherries
1/4 cup


  • SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon, honey and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
  • COVER kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, carrot, apples, avocado, goat cheese, dried cherries and pepitas. Drizzle with cashew dressing. Toss to coat.


Calories 411, Protein 12 g, Carbohydrates 47 g, Fat 23 g, Fibre 11 g, Sodium 388 mg. Excellent source of vitamin B6

Mastering the basics: kale caesar

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