Kale Cashew Salad Recipe
Green Kale, Toasted Cashew, Roasted Butternut Squash, Red Onion, Cherry Tomato (Add Chicken $10, Shrimp $11)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Butternut Squash
Roast the squash in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through. Once done, remove from the oven and let it cool slightly.
- 2
Toast the Cashews
While the squash is roasting, heat a small skillet over medium heat. Add the cashews and toast them for 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- 3
Prepare the Kale
Wash the kale thoroughly and remove the tough stems. Tear or chop the leaves into bite-sized pieces and place them in a large salad bowl.
- 4
Add Other Ingredients
Thinly slice the red onion and halve the cherry tomatoes. Add the red onion and cherry tomatoes to the bowl with the kale. Once the butternut squash has cooled slightly, add it to the salad bowl as well.
- 5
Make the Dressing
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and balsamic vinegar. Season with additional salt and black pepper to taste.
- 6
Combine the Salad
Pour the dressing over the salad ingredients in the bowl. Toss gently to combine all the ingredients thoroughly. Finally, sprinkle the toasted cashews on top before serving.