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Cashew Crunch Salad

This salad combines fresh greens with toasted cashews, providing a satisfying crunch in every bite. The key techniques involve roasting nuts to develop flavor and tossing them with a bright, citrusy dressing. The final dish has a vibrant appearance with crispy nuts atop crisp greens, offering a delightful textural contrast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Modern Salad
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashew nuts unsalted
  • 6 cups mixed greens (e.g., kale, romaine)
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 pinch salt

Equipment

  • Baking sheet
  • Whisk
  • Chef's knife
  • Salad bowl

Method
 

  1. Preheat your oven to 180°C (350°F). Spread the cashew nuts evenly on a baking sheet and toast for 8-10 minutes, stirring halfway through, until they turn golden and fragrant.
  2. While the nuts toast, wash and roughly chop your greens, ensuring they stay dry. Place them in a large salad bowl.
  3. Once the cashews are toasted, remove them from the oven and let them cool slightly. Chop coarsely into smaller pieces for added crunch.
  4. In a small bowl, whisk together lemon juice, honey, olive oil, and a pinch of salt until the dressing is smooth and slightly frothy.
  5. Pour about half of the dressing over the greens and toss gently to coat the leaves evenly.
  6. Add the toasted cashew pieces on top of the greens, then drizzle with the remaining dressing.
  7. Gently fold everything together, ensuring the nuts and greens are well combined but not crushed. Let the salad sit for 5 minutes to allow flavors to meld.

Notes

For extra flavor, add a sprinkle of freshly grated Parmesan or a handful of dried cranberries. Keep toasted nuts stored separately to maintain their crunch if preparing ahead.