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Cashew Crunch Salad

This vibrant salad combines fresh greens with toasted cashews for a delightful crunch and rich flavor. The creamy, tangy dressing complements the crispy nuts, creating a textured contrast that is both satisfying and visually appealing. Ideal for a quick lunch or side dish, it highlights simple ingredients transformed through toasting and fresh preparation.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews preferably unsalted
  • 4 cups mixed greens such as arugula, spinach, kale
  • 1 lemon lemon juice freshly squeezed
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tsp Dijon mustard
  • ΒΌ cup olive oil
  • pinch sea salt to taste
  • freshly ground black pepper to taste

Equipment

  • Skillet
  • Small jar with lid
  • Large salad bowl
  • Chef's Knife

Method
 

  1. Place the raw cashews in a dry skillet over medium heat. Toast for about 5 minutes, stirring often, until they turn golden and release a fragrant aroma. Remove from heat and let cool completely.
  2. While the cashews cool, chop your greens coarsely and place them in a large salad bowl. You want a variety of textures, so mix arugula, spinach, and kale if desired.
  3. In a small jar with a lid, combine the juice of one lemon, honey, Dijon mustard, and olive oil. Seal the jar tightly and shake vigorously until the dressing becomes smooth and slightly thickened.
  4. Pour the dressing over the chopped greens in the bowl. Toss gently to coat each leaf evenly, ensuring the greens stay crisp and vibrant.
  5. Once the toasted cashews are cooled, roughly chop them into smaller pieces. Scatter the toasted nuts over the dressed greens, adding a crunchy contrast to the tender leaves.
  6. Finish by adding a pinch of sea salt and freshly ground black pepper to taste. Toss the salad gently one last time to distribute the seasonings.
  7. Serve immediately to enjoy the full crunch of the toasted cashews and the freshness of the greens, or refrigerate for up to 30 minutes for a cooler, crisper salad.

Notes

For extra flavor, sprinkle with fresh herbs like basil or cilantro. Keep toasted nuts in an airtight container for up to 3 days to maintain their crunch.