Cashew Later Kale - Bravabod
Recipes

Cashew Later Kale

Valentina

Massaged kale, juicy strawberries, and shredded coconut with a simple lemony vinaigrette. The best part though, are the roasted cashews. I give the option to candy the cashews using a little honey, which adds even more flavor and crunch. The result is a fruity, crunchy, and filling salad that you'll want to make time and time again. If making this salad as part of a meal prep, don't skip the important step of massaging of the kale. Unlike other greens, the kale will not get soggy from the dressing and massaging will make the kale much more palatable.

How To MakeDiet Type: Paleo

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 5 cups kale, washed and hard stems removed
  • 1 cup fresh strawberries, chopped
  • 3/4 cup roasted salted cashews (or candied cashews, Note 1)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cherries or cranberries Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoon honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together the vinaigrette ingredients in a small bowl. Set aside.
  2. Step 2: Chop the kale into bite-sized pieces and place in a large bowl. Pour in a splash of the dressing and use your hands to massage the dressing into the leaves. As you massage, the leaves will soften. Massage for about 30 seconds.
  3. Step 3: Add the remaining salad ingredients to the kale, including the roasted or candied cashews. Pour in about half of the vinaigrette and toss to combine. Add more vinaigrette, to taste. This hearty salad lasts quite well, so don't worry about the leaves becoming soggy.
  4. Serve: Enjoy. Any leftover vinaigrette will last up to 1 week. This salad pairs well especially well alongside chicken or veggie burgers.

Recipe Notes

Note 1: To candy the cashews, combine the whole raw cashews with honey and cinnamon as outlined in the Healthy Candied Nuts recipe.

Note 2: Every 5 cups of kale is equal to about 4 large handfuls.

Note 3: If fresh strawberries are unavailable, substituted with an equal amount of another berry.

Nutrition

Massaged kale, juicy strawberries, and shredded coconut with a simple lemony vinaigrette. The best part though, are the roasted cashews. I give the option to candy the cashews using a little maple syrup, which adds even more flavor and crunch. The result is a fruity, crunchy, and filling salad that you'll want to make time and time again. If making this salad as part of a meal prep, don't skip the important step of massaging of the kale. Unlike other greens, the kale will not get soggy from the dressing and massaging will make the kale much more palatable.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 5 cups kale, washed and hard stems removed
  • 1 cup fresh strawberries, chopped
  • 3/4 cup roasted salted cashews (or candied cashews, Note 1)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 heaping cup dried cherries or cranberries Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 325°F.
  2. Step 2: To candy the cashews: Combine the cashews, honey, and cinnamon in a small bowl. It will be very sticky, but try to coat all of the cashews. Spread the cashews evenly on a parchment-lined baking sheet (aluminum foil does not work as well here, since it tends to stick to the cashews). Separate any cashews that have clumped together. If you prefer to simply toast the cashews, then omit the honey and cinnamon and spread them on a lined baking sheet.
  3. Step 3: Bake the cashews for 7 to 9 minutes, or until the cashews are lightly toasted. Remove from the oven and let cool. If the cashews were candied, use your hands to pry the sticky cashews from the parchment. Store the candied cashews on the counter.
  4. Step 4: Whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Chop the kale into bite-sized pieces and place in a large bowl. Pour in a splash of the dressing and use your hands to massage the dressing into the leaves. As you massage, the leaves will soften. Massage for about 30 seconds.
  6. Step 6: Add the remaining salad ingredients to the kale, including the toasted cashews. Pour in about half of the vinaigrette and toss to combine. Add more vinaigrette, to taste. This hearty salad lasts quite well, so don't worry about the leaves becoming soggy.
  7. Serve: Enjoy. Any leftover vinaigrette will last up to 1 week. This salad pairs well especially well alongside veggie burgers.

Recipe Notes

Note 1: To candy the cashews, combine the whole raw cashews with honey and cinnamon as outlined in the Healthy Candied Nuts recipe.

Note 2: Every 5 cups of kale is equal to about 4 large handfuls.

Note 3: If fresh strawberries are unavailable, substituted with an equal amount of another berry.

Nutrition

Massaged kale, juicy strawberries, and shredded coconut with a simple lemony vinaigrette. The best part though, are the roasted cashews. I give the option to candy the cashews using a little yacon syrup, which adds even more flavor and crunch. The result is a fruity, crunchy, and filling salad that you'll want to make time and time again. If making this salad as part of a meal prep, don't skip the important step of massaging of the kale. Unlike other greens, the kale will not get soggy from the dressing and massaging will make the kale much more palatable.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 3 cups arugula
  • 2 cups kale, hard stems removed
  • 1 cup fresh strawberries, chopped
  • 3/4 cup roasted salted cashews (or candied cashews, Note 1)
  • 1/2 cup unsweetened shredded coconut Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons yacon syrup or low-carb maple sweetener
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together the vinaigrette ingredients. Set aside.
  2. Step 2: Chop the kale into bite-sized pieces and place in a large bowl. Pour in a splash of the dressing and use your hands to massage the dressing into the leaves. As you massage, the leaves will soften. Massage for about 30 seconds.
  3. Step 3: Add the remaining salad ingredients to the kale. Pour in about half of the vinaigrette and toss to combine. Add more vinaigrette, to taste. This hearty salad lasts quite well, so don't worry about the leaves becoming soggy.
  4. Serve: Enjoy. Any leftover vinaigrette will last up to 1 week. This salad pairs well especially well alongside low-carb veggie burgers.

Recipe Notes

Note 1: To candy the cashews, combine the whole raw cashews with honey and cinnamon as outlined in the Healthy Candied Nuts recipe.

Note 2: If fresh strawberries are unavailable, substituted with an equal amount of another berry.

Nutrition

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Cashew Later Kale

PT20M 5 cups kale, washed and hard stems removed 1 cup fresh strawberries, chopped 3/4 cup roasted salted cashews (or candied cashews, Note 1) 1/2 cup unsweetened shredded coconut 1/2 cup dried cherries or cranberries 6 tablespoons extra-virgin olive oil 4 tablespoons lemon juice 2 tablespoon honey salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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