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Crunchy Cashew Salad

This salad emphasizes texture over delicate leaves, featuring toasted cashews for a deep, nutty crunch paired with fresh greens. Tossed with a simple lemon and honey dressing, it offers a satisfyingly crispy bite with vibrant flavors and a glossy appearance. Perfect for busy weeknights or when you crave a quick, satisfying salad with a delightful crunch.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup cashew nuts raw or roasted
  • 4 cups mixed greens spinach, kale, arugula, or your choice
  • 1 tablespoon olive oil extra virgin preferred
  • 1 whole lemon for fresh juice
  • 1 teaspoon honey or maple syrup for vegan
  • to taste salt

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk or fork
  • Knife
  • Chopping board

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, until they turn golden brown and smell fragrant.
  2. While the nuts toast, chop your greens into bite-sized pieces and prepare the dressing by whisking together olive oil, freshly squeezed lemon juice, honey, and a pinch of salt in a small bowl.
  3. Once the cashews are toasted and fragrant, remove them from the oven and let them cool slightly. Break them into smaller pieces if needed.
  4. Pour the dressing over the chopped greens and toss gently until the leaves are coated evenly with the vibrant dressing.
  5. Add the toasted cashews to the greens and give everything a gentle toss to distribute the crunch evenly throughout the salad.
  6. Serve immediately to enjoy the full crispiness of the nuts and fresh greens, or let sit for about 10 minutes to allow flavors to meld while maintaining some crunch.