Kale and Couscous Salad with Creamy Cashew Dressing
A vibrant, nutrient-rich salad made with tender kale, fluffy couscous, and a creamy cashew-lemon dressing. It’s hearty enough for lunch or dinner and keeps beautifully for meal prep. Every bite is bright, nutty, and Mediterranean in spirit.
⏱️ Time
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredient
For the Salad:
1 cup couscous
1 cup boiling water or vegetable broth
1 ½ cups kale, finely chopped (remove tough stems)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red bell pepper, diced
¼ cup red onion, thinly sliced
¼ cup chickpeas, drained and rinsed (optional for protein)
1 tbsp olive oil
Salt and pepper, to taste
For the Creamy Cashew Dressing:
½ cup raw cashews (soaked in hot water for 20 minutes, then drained)
2 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove
2–3 tbsp water, as needed for thinning
1 tsp honey or maple syrup (optional, for balance)
Salt and black pepper, to taste
Optional Toppings:
1 tbsp toasted almonds, sunflower seeds, or pumpkin seeds
Crumbled feta (for a non-vegan option)
Fresh parsley or mint, chopped
Instructions
1. Prepare the Couscous
1. Place couscous in a heatproof bowl.
2. Pour boiling water (or broth) over it, cover with a lid or plate, and let sit for 10 minutes.
3. Fluff with a fork and drizzle with 1 tbsp olive oil. Set aside to cool slightly.
2. Soften the Kale
1. In a large mixing bowl, add chopped kale and a small drizzle of olive oil and a pinch of salt.
2. Massage the kale with your hands for 1–2 minutes until it softens and darkens in color.
3. Make the Cashew Dressing
1. Add soaked cashews, lemon juice, olive oil, garlic, honey, salt, and pepper to a blender.
2. Blend until smooth, adding water gradually until you get a creamy, pourable consistency.
3. Taste and adjust salt or lemon to preference.
4. Assemble the Salad
1. In the bowl with kale, add couscous, tomatoes, cucumber, red pepper, onion, and chickpeas.
2. Pour the cashew dressing over and toss gently until everything is well coated.
3. Sprinkle with nuts, herbs, or feta if using.
Notes & Tips
Make it ahead: The flavors get even better after chilling for 30 minutes.
No cashews? Use almonds or plain Greek yogurt for a creamy alternative.
Gluten-free option: Swap couscous with quinoa or millet.
Storage: Keeps for 3 days in the fridge in an airtight container.
frequently asked questions FAQs
Q: Can I use baby kale or spinach instead?
Yes — baby kale or spinach are softer and don’t require massaging.
Q: Do I need to soak the cashews overnight?
Not necessarily — soaking them in hot water for 20 minutes softens them perfectly for blending.
Q: Can I add protein?
Absolutely — add grilled halloumi, chickpeas, or roasted tofu for a heartier meal.
️ Nutritional Information
Calories: 420 kcal
Protein: 12 g
Fat: 22 g
Carbohydrates: 44 g
Fiber: 6 g
Sugars: 5 g