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Salad Therapy
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
Course Salad
Cuisine American, Vegan
Servings 4 small-medium servings

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

Instructions
 

  • 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.
  • Peel and segment your clementine oranges, slice your onion to your taste, and give a rough chop to your cashews.
  • 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.
  • Toss thoroughly and enjoy!
Tried this recipe?Let us know how it was!