Dinner Salad Recipe: Cashew Kale Caesar Salad

Cashew-Kale Caesar Salad

Recipe by Kathy Siegel, MS, RDN, CDN from The 30-Minute Clean Eating Cookbook published by Rockridge Press. Copyright © 2020. Photo courtesy of Kristen Massad.
Prep Time 8 mins
Cook Time 22 mins
Course Salad
Servings 4

Equipment

  • Oven
  • Rimmed Sheet Pan
  • Unbleached Parchment Paper
  • Bowl
  • Mini Food Processor or High-Speed Blender
  • Salad Chopper

Ingredients
  

  • 1 15-oz Can Chickpeas (Rinsed, drained, and dried well)
  • 2 tbsp Avocado Oil
  • ¼ tsp Sea Salt (Divided)
  • ½ cup Raw Cashews
  • 2 tbsp Hemp Seeds
  • 1 tbsp Nutritional Yeast
  • ¼ tsp Garlic Powder
  • 8 oz Kale (Chopped)
  • 1 Avocado (Chopped)

Cashew Caesar Dressing

  • ½ cup Raw Cashews
  • Juice of 1 Lemon
  • 2 tbsp Extra-Virgin Olive Oil
  • ¼ tsp Garlic Powder
  • 2 tsp Dijon Mustard
  • 2 tbsp Nutritional Yeast (divided)
  • ¼ tsp Onion Powder
  • ¼ tsp Sea Salt

Instructions
 

  • Preheat the oven to 400°F and cover a rimmed sheet pan with unbleached parchment paper.
  • In a bowl, toss the chickpeas with the avocado oil and ⅛ teaspoon of salt. Spread the chickpeas on the sheet pan and roast for 20 minutes. Shake the pan to turn the chickpeas halfway through the cooking time.

While the Chickpeas are Roasting

  • Add ½ cup cashews, 2 tablespoons hemp seeds, 1 tablespoon nutritional yeast, ¼ teaspoon garlic powder, and the remaining ⅛ teaspoon of salt to a food processor or high-speed blender. Blend until finely chopped and set aside.
  • Add ½ cup cashews to a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
  • Once the cashews are softened, combine with the remaining ingredients in a food processor or high-speed blender and blend until smooth. This is the Cashew Caesar Dressing.

After the Chickpeas are Done Roasting

  • Add the chopped kale, roasted chickpeas, and Cashew Caesar Dressing to the bowl you seasoned the chickpeas in and toss to coat. Divide salad among 4 bowls and top with the cashew and hemp topping.

Notes

Per Serving: Calories: 521; Fat: 38g; Protein: 17g; Total Carbs: 35g; Fiber: 13g; Sodium: 584mg; Iron: 5mg
Keyword Dairy-Free, Gluten-Free, Vegan

View all of our hearty salad recipes here.