Salads > Salads for Special Diets > Vegan Salads (as main course) > Large Vegan Salads with Nut-Based Dressings

Vegan Kale and Quinoa Salad with Creamy Cashew Dressing

This hearty vegan salad features nutrient-rich kale, protein-packed quinoa, and a luscious cashew dressing. It's a satisfying and flavorful meal perfect for lunch or dinner.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 bunch Kale
  • 1 cup Quinoa
  • 2 cups Water
  • 1 pint Cherry Tomatoes
  • 1 Cucumber
  • 1/2 Red Onion
  • 1 Avocado
  • 1 cup Raw Cashews
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Nutritional Yeast
  • 1 clove Garlic
  • 1/2 cup Water (for dressing)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Cooking the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool.

Preparing the Kale

Wash and dry the kale. Remove the tough stems and chop the kale into bite-sized pieces. Massage the kale with a little olive oil or lemon juice to soften it slightly. This helps break down the fibers and make it more palatable.

Preparing the Vegetables

Halve or quarter the cherry tomatoes. Dice the cucumber and red onion. Slice the avocado just before serving to prevent browning.

Making the Cashew Dressing

Soak the raw cashews in hot water for at least 30 minutes (or overnight in cold water) to soften them. Drain the cashews and add them to a high-speed blender or food processor. Add the lemon juice, nutritional yeast, garlic, water, salt, and pepper. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Taste and adjust seasonings as needed.

Assembling the Salad

In a large bowl, combine the cooked quinoa, massaged kale, cherry tomatoes, cucumber, and red onion. Add the cashew dressing and toss to coat. Top with sliced avocado just before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Calories: Approximately 180 kcal
Protein: 6g
Fat: 12g
Carbohydrates: 15g
Fiber: 4g

Other Considerations for Nutrition

This salad is a good source of plant-based protein, healthy fats, and fiber. It is also rich in vitamins and minerals, including Vitamin K, Vitamin C, and folate. Consider adjusting the amount of salt and fats to your dietary needs.

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FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the quinoa, chop the vegetables, and make the cashew dressing ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving to prevent the kale from becoming soggy.
  • Can I use different vegetables?

    Absolutely! Feel free to add or substitute other vegetables such as bell peppers, shredded carrots, or spinach.
  • Can I add protein to this salad?

    Yes, adding protein is a great idea! Consider adding cooked chickpeas, lentils, or tofu to increase the protein content of the salad.