Okay, imagine this: tender, earthy kale tossed with fluffy couscous, bright veggies, and topped with a creamy, dreamy cashew dressing that brings everything together in the most comforting way. This isn’t just any salad—it’s a satisfying, nourishing bowl of goodness that’s as vibrant as it is flavorful. The balance of textures, from the crunch of kale to the softness of couscous, paired with that rich, velvety cashew dressing, is enough to make you want to dive in headfirst. Trust me, once you try this, you’ll find yourself craving it time and time again. It’s a simple, yet completely satisfying meal or side that works for any occasion.
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Why You’ll Love Kale and Couscous Salad with Creamy Cashew Dressing
This isn’t just a salad—it’s a celebration of flavors and textures in every bite. Here’s why you’ll love it:
Nutrient-Packed: Kale and couscous bring a healthy mix of fiber, protein, and vitamins, while that creamy cashew dressing adds richness without weighing it down. It’s the kind of dish that makes you feel good while you eat it.
Fresh and Bright: The mix of veggies in this salad—cucumbers, tomatoes, and red onions—gives you that refreshing crunch that pairs perfectly with the creamy dressing. Every forkful is like a bite of sunshine!
Quick and Easy: Ready in under 30 minutes! Whether you need a quick lunch or a make-ahead dinner, this salad is easy to throw together.
Customizable: Add in your favorite veggies or protein—this salad is as flexible as your cravings! Throw in some roasted chickpeas, grilled chicken, or even some avocado to make it your own.
Meal Prep-Friendly: Make a big batch and keep it in the fridge for a couple of days. The flavors only get better as they marinate, and you’ll have a healthy, delicious meal ready to go whenever you need it.
Ingredients in Kale and Couscous Salad with Creamy Cashew Dressing
This is the beauty of this salad—it’s made with ingredients you can easily find at your local grocery store, but the combination of fresh and wholesome components will leave you feeling completely satisfied:
- Kale: Fresh, hearty kale is the base of this salad. It’s a bit tougher than lettuce, but when massaged with the dressing, it softens up beautifully.
- Couscous: Fluffy, tender couscous that adds the perfect texture to balance out the crunchy kale.
- Cucumbers: Crisp and refreshing, cucumbers add a juicy bite that brightens up the salad.
- Cherry Tomatoes: Sweet, tangy, and pop-in-your-mouth delicious.
- Red Onion: Thinly sliced for a bit of zing and color.
- Cashews: The star of the dressing—cashews are rich, creamy, and give that velvety texture we all crave.
- Lemon Juice: Freshly squeezed lemon juice adds a zingy freshness to the dressing.
- Garlic: A touch of garlic for depth of flavor.
- Olive Oil: For that rich, smooth texture in the dressing.
- Salt and Pepper: To taste, to balance the flavors and bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to toss this all together? Here’s how you’ll do it:
- Cook the Couscous: Start by cooking the couscous according to package instructions. Once it’s done, fluff it with a fork and set it aside to cool slightly.
- Massage the Kale: While the couscous is cooling, place your kale in a large bowl. Drizzle with a little olive oil and a pinch of salt, then massage the kale with your hands for a couple of minutes. This softens the leaves and makes them more tender and flavorful.
- Prepare the Vegetables: Slice the cucumbers, cherry tomatoes, and red onions. Add them to the bowl with the kale.
- Make the Cashew Dressing: In a blender or food processor, combine the cashews, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Add a little water if it’s too thick—aim for a pourable consistency.
- Assemble the Salad: Add the cooled couscous to the bowl with the kale and veggies. Pour the creamy cashew dressing over the top and toss everything together until evenly coated.
- Serve and Enjoy: Serve immediately or refrigerate for a few hours to let the flavors meld together. Either way, you’ve got a beautiful, fresh salad ready to enjoy!
Nutrition Facts
Servings: 4
Calories per serving: Approx. 350–400 (varies based on dressing and additions)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Kale and Couscous Salad with Creamy Cashew Dressing
This salad is a complete meal on its own, but if you’re looking to round it out with some extra sides, here are a few suggestions:
Grilled Protein: Add grilled chicken, shrimp, or even some roasted chickpeas for a protein-packed meal.
Warm Bread: Serve with some warm, crusty bread to soak up the delicious dressing.
Soup: Pair it with a light soup, like a vegetable or lentil soup, for a cozy combo.
Fresh Fruit: A side of fresh fruit like citrus slices or grapes adds a sweet contrast to the savory salad.
As a Side: If you’re serving it as a side, it pairs wonderfully with grilled meats or roasted veggies.
Presentation tip: Serve it in a large bowl with a sprinkle of toasted nuts or seeds on top for some extra crunch.
Additional Tips
Prep Ahead: If you’re meal prepping, you can store the salad in separate containers and add the dressing just before serving.
Spice It Up: Add some chili flakes or a dash of hot sauce to the dressing if you like a little heat.
Dietary Adjustments: For a dairy-free version, the cashew dressing is already perfect as is! For gluten-free, just make sure your couscous is certified gluten-free or swap it out for quinoa or rice.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The salad will keep its flavor, and the dressing will continue to marinate the ingredients.
Double the Batch: This salad holds up well in the fridge, so doubling the recipe gives you a few extra meals for the week!
FAQ Section
Q1: Can I use a different grain instead of couscous?
A1: Yes! You can substitute quinoa, farro, or even rice for couscous, depending on what you prefer or have on hand.
Q2: Can I make the dressing ahead of time?
A2: Absolutely! The cashew dressing can be made ahead and stored in the fridge for up to a week. It’s great as a dip too!
Q3: Can I make this salad vegan?
A3: It’s already vegan! The creamy cashew dressing is dairy-free, so it’s perfect for a plant-based diet.
Q4: How do I store leftover salad?
A4: Store the salad and dressing separately in airtight containers. It should last 2-3 days in the fridge. Just toss it together right before serving.
Q5: Can I add other veggies?
A5: Definitely! You could throw in some shredded carrots, avocado, or even roasted sweet potatoes for extra flavor.
Q6: Can I freeze this salad?
A6: It’s best enjoyed fresh, but you can freeze the couscous and dressing separately for up to a month.
Q7: How do I make the salad spicy?
A7: You can add a pinch of cayenne pepper to the dressing, or top the salad with sliced jalapeños for an extra kick.
Q8: Can I substitute cashews with another nut?
A8: Yes, almonds or pecans would also work in the dressing for a slightly different flavor, though cashews create the creamiest texture.
Q9: How can I make this salad more filling?
A9: Add some protein, like grilled chicken, tofu, or chickpeas, to make it more substantial.
Q10: Can I use frozen kale for this recipe?
A10: Fresh kale works best here, but if you have frozen kale, make sure to thaw and squeeze out excess moisture before using.
Conclusion
This Kale and Couscous Salad with Creamy Cashew Dressing is a fresh, flavorful, and totally satisfying dish that you’ll find yourself making again and again. Whether you’re enjoying it as a quick meal or packing it up for lunch, it’s one of those dishes that’s as nourishing as it is delicious. The creamy dressing, paired with the fresh veggies and tender couscous, is pure magic. Grab your bowl, give it a toss, and let the flavors do the rest!
Print
Kale and Couscous Salad with Creamy Cashew Dressing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasted, Blended
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Kale and Couscous Salad with Creamy Cashew Dressing is a vibrant and flavorful dish, combining fresh kale, pearl couscous, roasted chickpeas, and crunchy pistachios, all tossed in a zesty, creamy cashew dressing.
Ingredients
- For the Kale Salad:
- 2 cans chickpeas, drained, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon EACH kosher salt and black pepper
- 2 teaspoons turmeric
- 2 teaspoons smoked paprika
- 1 cup pearl couscous, uncooked
- 1 bunch Tuscan kale (or curly kale), ribs removed and thinly sliced
- 1 large English cucumber or 3 Persian cucumbers, diced
- 1/3 cup dried cranberries
- 3/4 cup roasted pistachios
- 1/2 cup fresh mint, chiffonade
- 1/2 cup fresh parsley, chiffonade
- 1/2 cup green onions, chopped
- For the Lemony Cashew Dressing:
- 1/4 cup roasted cashews
- Zest of a whole lemon
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 large clove garlic, minced or grated
- 1/2 teaspoon kosher salt
- Pinch of red pepper flakes (optional, if you like a little kick)
- 1/3–1/2 cup water
Instructions
- Preheat your oven to 400°F (200°C). Place chickpeas on a baking sheet and toss with olive oil, salt, pepper, turmeric, and smoked paprika. Roast for 25-30 minutes, or until crispy and golden brown.
- Meanwhile, cook the couscous according to package instructions. Once done, set aside to cool.
- In a large bowl, combine the kale, cucumber, dried cranberries, pistachios, mint, parsley, and green onions.
- For the dressing, blend the roasted cashews, lemon zest, lemon juice, olive oil, honey, garlic, salt, red pepper flakes (if using), and water in a blender or food processor until smooth and creamy. Add more water if needed to reach your desired consistency.
- Once the chickpeas and couscous are ready, add them to the salad bowl. Drizzle with the creamy cashew dressing and toss until everything is well coated.
- Serve the salad immediately, garnished with extra herbs or pistachios if desired.
Notes
- This salad is perfect for meal prep! Just store the salad and dressing separately in airtight containers for up to 3 days.
- If you’re looking for a protein boost, add grilled chicken or tofu to make it a complete meal.
- You can also substitute the cashew dressing with a tahini dressing for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg