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Salad Therapy

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This Kale Salad with Oranges, Cashews, and Honeyless Honey Mustard Vegan Dressing is as delicious and nutritious as it is colorful and easy. Plant-based, oil free, dairy free, refined sugar free.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 small-medium servings
Course: Salad
Cuisine: American, Vegan
Ingredients Method

Ingredients
  

  • 5 oz chopped kale about 6 1/2 loosely packed cups
  • 1/3 c dry roasted unsalted cashews
  • 1/4 pomegranate arils optional
  • 1/4 medium onion ½ cup slices, loosely packed
  • 1/3-½ cup Honeyless Honey Mustard Vegan Dressing
  • 4 clementine oranges

Method
 

  1. If you only have raw cashews, you can roast them in the oven in a parchment-paper-lined baking dish at 325 degrees Fahrenheit for 15-20 minutes until they are fragrant and deep golden brown in color. Monitor the cashews towards the end so they don't burn. Allow to cool before using.
  2. Peel and segment your clementine oranges, slice your onion to your taste, and give a rough chop to your cashews.
  3. Combine all salad ingredients in a large serving bowl - or you can opt to keep the dressing on the side and dress only individual portions so that leftovers stay dry and fresher for longer.
  4. Toss thoroughly and enjoy!
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