Cashew Combo Recipe

Soak cashews for creamy dressing

Place 1 cup raw cashews in a heatproof bowl and cover with boiling water. Let soak 15 minutes to soften (if using blender) then drain. This produces a creamy base for the dressing/marinade.

Blend dressing

In a blender or food processor combine the drained soaked cashews, 1 cup plain yogurt, 2 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tbs honey or maple syrup, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Blend on high until very smooth and creamy, scraping down sides as needed (about 1–2 minutes). Taste and adjust seasoning—add more lemon for brightness, honey for sweetness, or salt to taste.

Set aside

Transfer the dressing to a bowl or jar and refrigerate for at least 15 minutes to allow flavors to meld while you prepare the remaining components.

Preheat oven

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.

Toss cashews

In a mixing bowl combine 2 cups whole cashews with 2 tbs melted butter or neutral oil, 1 tbs maple syrup or honey, 1/2 tsp sea salt and 1/4 tsp ground cayenne (if using). Toss until cashews are evenly coated.

Roast cashews

Spread the coated cashews in a single layer on the prepared baking sheet. Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until golden and fragrant. Watch closely during the last minutes to prevent burning.

Cool and glaze

Remove from oven and immediately stir the cashews on the sheet to distribute glaze. Let cool completely on the baking sheet; they will crisp as they cool. Taste and sprinkle an additional pinch of sea salt if needed.

Prepare salad base

In a large bowl combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro or parsley. Toss gently to combine.

Add warm grain (optional)

If using warm cooked quinoa or rice, place 2 cups evenly over the salad base now to add texture and make the dish heartier.

Dress the salad

Drizzle the cashew-yogurt dressing over the salad to taste (start with about 1/2 cup) and toss gently until evenly coated. Add more dressing if desired.

Top with roasted cashews and cheese

Scatter the roasted glazed cashews over the dressed salad and sprinkle 1/2 cup crumbled feta or goat cheese if using. Garnish with extra chopped herbs.

Serve

Divide the Cashew Combo among 4 plates or bowls. Serve immediately with toasted naan or flatbread on the side if desired.