Crunchy Cashew Kale Salad

Posted: January 9, 2017 in Recipes
Tags: , , , , , ,

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This salad is the best of both worlds; it rocks the taste buds and is extremely good for you!

Ingredients (Salad)

  • 1 buttercup pumpkin, seeds removed and sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly grated nutmeg
  • salt and pepper
  • 1 head of kale, stems removed and leaves shredded
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 3 slices bread (I use my home made herb bread, but any type will do), torn into pieces
  • 1/4 teaspoon garlic powder (if you’re using fresh make sure it’s finely diced or minced I’d use about half a clove)
  • 2/3 cup whole honey roasted cashews (you can use regular if you prefer)
  • 1 cup cherry tomatoes, halved
  • 6 ounces fetta cheese, crumbled

Ingredients (Maple Dressing)

  • 2 teaspoons dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup maple syrup
  • 1/2 cup olive oil (extra virgin is best)

Preparation (Salad)

1. Preheat the oven to 210°C. Line a baking sheet with parchment paper. Place the pumpkin on the sheet and drizzle with olive oil. Season with nutmeg, salt and pepper. Roast until tender and golden, about 25 to 35 minutes.

2. While the pumpkin is roasting, place the kale and onion in a large bowl. Cover with half of the maple dressing and use your hands to massage the dressing into the kale. Evenly distribute it and massage for 3 to 4 minutes. Let it sit for 20 minutes or so, while you finish preparing the ingredients.

3. Heat a large skillet over medium heat and add the olive oil. Toss in the breadcrumbs and the garlic powder, stirring to coat. Cook, stirring often, until the bread is toasty and crisp, about 5 to 6 minutes.

4. Take half of the cashews and finely chop them.

5. Assemble the salad by tossing the massaged kale with the tomatoes, whole cashews, fetta cheese and pumpkin. Cover with the chopped cashews and the breadcrumbs. Serve immediately with the remaining dressing.

Preparation (Maple Dressing)

1. In a large bowl, whisk together the mustard, garlic, vinegar, salt and pepper. Whisk in the maple syrup. Slowly stream in the olive oil while whisking the entire time, until the dressing comes together. This dressing is going to be sweet, so if you want it a bit more tart, I would taste and add some vinegar 1 to 2 teaspoons at a time until your desired taste is reached. You can store this in the fridge for a week or so – just shake well or stir before using.

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