Kale and Couscous Salad with Creamy Cashew Sauce Dressing
This nutrient-packed salad combines tender kale, fluffy couscous, and crunchy vegetables, all coated in a creamy, dairy-free cashew dressing. Rich in protein, fiber, and healthy fats, it’s a wholesome Mediterranean-inspired salad that works as a light lunch, side, or even a main course. The creamy cashew sauce adds indulgence without extra calories from dairy.
Prep & Cook Time
Prep Time: 15 minutes (plus 20 minutes for soaking cashews)
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Salad:
1 cup couscous
1 ¼ cup vegetable broth or water (hot)
3 cups kale, chopped (stems removed)
1 small carrot, grated
1 small red bell pepper, diced
½ cup cherry tomatoes, halved
2–3 tbsp pumpkin seeds or sunflower seeds (optional)
1 tbsp olive oil
Salt & pepper to taste
For the Creamy Cashew Dressing:
½ cup raw cashews, soaked in hot water for 20 minutes
¼ cup water (adjust for desired consistency)
2 tbsp lemon juice
1 clove garlic
1 tsp Dijon mustard
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Optional: 1 tsp maple syrup or honey for slight sweetness
Instructions
1. Prepare the Couscous:
Place couscous in a heatproof bowl.
Pour hot vegetable broth over it, cover, and let sit 5–7 minutes.
Fluff with a fork and drizzle with 1 tbsp olive oil, season with salt and pepper.
2. Prepare the Creamy Cashew Dressing:
Drain soaked cashews and add to a blender.
Blend with water, lemon juice, garlic, Dijon mustard, olive oil, salt, and pepper until smooth and creamy.
Adjust consistency by adding more water if needed. Add sweetener if desired.
3. Prepare the Kale:
Massage chopped kale with a pinch of salt for 1–2 minutes to soften the leaves.
4. Assemble the Salad:
In a large bowl, combine couscous, massaged kale, grated carrot, diced bell pepper, cherry tomatoes, and seeds.
Pour creamy cashew dressing over the salad and toss until everything is well coated.
5. Serve:
Serve immediately or chill for 30 minutes for flavors to meld.
Optional: top with extra roasted nuts or seeds for crunch.
Tips & Notes
Make Ahead: Dressing can be made 2–3 days in advance and stored in the fridge.
Extra Protein: Add chickpeas, edamame, or grilled chicken for a protein boost.
Flavor Variation: Add fresh herbs like parsley, cilantro, or mint for extra freshness.
Meal Prep Friendly: Keeps well in the fridge for 2–3 days if dressing is stored separately.
Frequently Asked Questions (FAQs)
Q: Can I use kale substitutes?
A: Yes, spinach, arugula, or Swiss chard work well.
Q: Can I skip soaking cashews?
A: Soaking softens the cashews for a creamy texture. If short on time, boil them for 10 minutes before blending.
Q: Can I make it vegan?
A: Absolutely! This recipe is naturally vegan.
Q: Can I use cooked couscous instead of quick-soak?
A: Yes, pre-cooked couscous can be added directly to the salad.
Nutritional Information
Calories: ~320 kcal
Protein: 9 g
Carbohydrates: 38 g
Fiber: 7 g
Fat: 15 g
Saturated Fat: 2 g
Sugar: 5 g
Sodium: 280 mg