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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


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


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.


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