Cashew Kale Salad

Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make!

Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make! Cashew Kale Salad with Lemon Greek Yogurt Dressing

Welcome to Cooking with Points! This site is dedicated to the healthier recipes you’re not used to seeing on my main blog, Dinner, then Dessert. Why not just add these recipes there? Read all about it on my FAQs page where I detail all the thoughts and processes behind this blog.

Back to this awesome salad.

Tips for this Cashew Kale Salad:

  • Massage the Kale! This makes the kale significantly more pleasant to eat by breaking down some of the fibers in the kale.
  • If you can make the dressing more than 20 minutes before the salad the flavors will be more cohesive too.
  • Want to add more ingredients? Add tofu, skinless chicken breast or skinless turkey breast – ingredients that are now FREE thanks to the new Freestyle program!
  • If you don’t like cashews, you can also swap in almonds, or macadamia nuts with delicious results. I’ve even made the dish with chopped brazil nuts before.

How to Massage Kale:

Tear the greens into smaller pieces and knead the leaves like you would a bread dough. Just as you would cream butter sugar together long enough to see a dramatic lightened mixture as you knead the kale leaves you will see the green colors become much more vibrant and noticeably softer.

Why do you massage Kale?

Kale is a very bitter and fibrous green leafy vegetable. If dressed without massaging it would be unpleasant to eat and the taste would be quite overwhelming. Massaging kale allows some of the fibrous texture to break down and as the kale softens the flavors become more agreeable.

Can I skip massaging the kale?

If you prefer not to massage your kale, toss it in olive oil and let it sit overnight in the refrigerator to allow it to soften naturally over time. Remember to account for the points in the olive oil.

An easy filling delicious crunch and creamy Kale Salad with cashews and a lemon greek yogurt dressing.

Tools for making this Cashew Kale Salad:
Kale Stripping Tool: I love this tool because it makes a chore easier AND I can make my kids do it without the use of a knife. We live by this tool for kale.
Lemon Juicer: Love this for juicing citrus, it gets all the juice out and easily!

Pin this recipe now to remember it later

Pin Recipe

Cashew Kale Salad with Lemon Yogurt Dressing

Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make!
Yield 6 servings
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Author Sabrina Snyder

Ingredients
 

Lemon Greek Yogurt Dressing Ingredients:

  • 1/2 cup plain Fat Free Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 lemon juiced (about 2 tablespoons)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoons sugar
  • 2 cloves garlic minced

Kale Salad Ingredients:

  • 1 head of kale leaves removed from the woodsy stems and shredded
  • 1/2 head of red cabbage sliced thinly
  • 1/3 cups cashews roughly chopped
  • 2 carrots julienned or shredded
  • 1/4 red onion minced

Instructions

To make the Dressing:

  • Mix all the ingredients together in a bowl and let sit while you prepare the rest of the ingredients.

To Assemble the salad:

  • Preheat the oven to 375 degrees.
  • Add half of the yogurt dressing to the kale and massage it for 3-4 minutes.
  • Let sit while you roast the cashews.
  • Add the cashews to a cookie sheet and put in the oven for 7-9 minutes, or until you can just smell them.
  • Let the cashews cool.
  • Add half the cashews to the bowl with the kale and the rest of the salad ingredients.
  • Toss the ingredients and toss with the rest of the dressing.
  • Garnish with remaining cashews.

Nutrition

Serving: 1/6th recipe | Calories: 160kcal | Carbohydrates: 17.8g | Protein: 6.3g | Fat: 8.3g | Saturated Fat: 1.4g | Sodium: 259mg | Fiber: 3.6g | Sugar: 4.8g
Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make!
An easy filling delicious crunch and creamy Kale Salad with cashews and a lemon greek yogurt dressing.

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This sounds amazing – any tips on how this could hold up to being made ahead of time for meal prepping? Thanks! 

    1. The points are at the top of the post and also above the recipe – 2 SP 4 PP means 2 smart points and 4 points plus!

  2. 5 stars
    This is a wonderful salad, and I will be making it again and again. I didn’t have cashews so I substituted toasted sliced almonds, but I did everything else according to the recipe.

    Thanks for the tip on massaging the kale. Not only was it softer, it allowed me to more easily feel and see the pieces of stems from the bag.