Kale and Couscous Salad With Creamy Cashew Dressing Recipe
If you are craving a vibrant, wholesome, and utterly delicious meal, you will fall in love with this Kale and Couscous Salad With Creamy Cashew Dressing. This salad bursts with textures and flavors—from the tender pearl couscous and tender kale leaves softened by warm dressing to the crunchy roasted chickpeas and pistachios. The creamy cashew dressing ties everything together with just the right balance of tangy lemon, subtle sweetness, and a hint of garlicky goodness. Whether as a hearty lunch or a dazzling side dish, this salad is sure to become your new favorite go-to recipe.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting a salad that’s flavorful, colorful, and texturally exciting. Each component brings something special—whether it’s the earthy turmeric in roasted chickpeas, the luscious creaminess of the cashew dressing, or the fresh burst of herbs. Let’s take a look at what you’ll need to prepare this beauty.
- Chickpeas: Two cans, drained and dried to ensure they crisp perfectly for roasting.
- Extra virgin olive oil: Used in both roasting and dressing to add fruity richness.
- Kosher salt and black pepper: Seasoning essentials for depth and balanced flavor.
- Turmeric: Adds a beautiful golden hue and subtle earthiness to the chickpeas.
- Smoked paprika: Provides smoky warmth that complements the roasted chickpeas.
- Pearl couscous: The star grain, small and chewy, perfect for soaking up the dressing.
- Tuscan kale: Tender, thinly sliced to soften within the salad’s warmth.
- English or Persian cucumber: Adds juiciness and refreshing crunch.
- Dried cranberries: A touch of tart sweetness to contrast the earthy and savory elements.
- Roasted pistachios: For satisfying, buttery crunch.
- Fresh mint and parsley: Bright, herbaceous notes that lift the entire dish.
- Green onions: Mild sharpness that adds freshness.
- Roasted cashews: Soaked and blended to create the luscious creamy dressing.
- Lemon zest and juice: Offers brightness and acidity that make this salad vibrant.
- Honey: Brings a subtle sweetness to balance the tangy lemon.
- Garlic: Provides aromatic depth in the dressing.
- Red pepper flakes (optional): For a gentle kick if you like a little heat.
- Water: Used to achieve the perfect creamy consistency in the dressing.
How to Make Kale and Couscous Salad With Creamy Cashew Dressing
Step 1: Roast the Chickpeas
Preheat your oven to 400 degrees Fahrenheit and prep a baking sheet with parchment paper or a silicone mat. Toss the well-drained chickpeas with olive oil, salt, pepper, turmeric, and smoked paprika. Spread them evenly on the baking sheet and roast until they transform into crisp, golden nuggets packed with warming spices—this usually takes about 20 minutes. These crispy chickpeas will add a fabulous crunch and a rich flavor boost to your salad.
Step 2: Prepare the Creamy Cashew Dressing
In a small bowl, soak roasted cashews in hot water for 10 minutes to soften them, then drain. In your blender or food processor, combine the soaked cashews with lemon zest and juice, olive oil, honey, minced garlic, salt, and a splash of water. Blend until luxuriously smooth, adding a little more water if needed to reach that perfect creamy consistency. This dressing is the luscious, tangy heart of the dish, transforming every bite into a silky, flavorful experience.
Step 3: Cook and Combine Couscous and Kale
Cook the pearl couscous according to the package instructions until tender but still chewy. While it’s hot, toss the couscous with the thinly sliced kale and a few spoonfuls of the cashew dressing. The residual heat gently wilts the kale, softening its texture without losing its vibrant green color, while the dressing starts infusing flavor into the couscous.
Step 4: Assemble the Salad
To the couscous and kale base, add the roasted chickpeas, diced cucumbers, dried cranberries, roasted pistachios, fresh mint, parsley, and chopped green onions. Drizzle the remaining dressing over the top and toss everything together until beautifully combined. Each forkful promises a balanced medley of fresh, crunchy, creamy, and hearty flavors that keeps your taste buds dancing.
How to Serve Kale and Couscous Salad With Creamy Cashew Dressing
Garnishes
Elevate your salad with a sprinkle of extra roasted pistachios or cashews for crunch, fresh lemon zest to brighten every bite, or a few red pepper flakes if you want to introduce a subtle warmth. Fresh herbs like a sprig of mint or parsley on top can add an inviting pop of color and aroma, making the salad look as delightful as it tastes.
Side Dishes
This salad makes a spectacular main for a light lunch but pairs beautifully with grilled proteins such as chicken, shrimp, or even tofu. It also complements Mediterranean-inspired sides like flatbreads, hummus, or roasted vegetables, rounding out any meal with its vibrant flavors and textures.
Creative Ways to Present
Serve this salad in colorful bowls or on large platters topped with edible flowers for special occasions. You can also stuff the salad into pita pockets or lettuce cups for a fun hand-held option that works perfectly for picnics or casual gatherings. Another lovely idea is layering it in glass jars for an attractive and portable meal on the go.
Make Ahead and Storage
Storing Leftovers
You can store leftover Kale and Couscous Salad With Creamy Cashew Dressing in an airtight container in the refrigerator for up to 3 days. Keep crisp toppings like nuts separate and add just before serving to maintain their crunchiness. The flavors actually meld beautifully over time, making leftovers often even more delicious!
Freezing
While the creamy dressing and fresh herbs may not fare well frozen, you can freeze the roasted chickpeas separately for up to a month to use in other dishes. The couscous and kale base is best enjoyed fresh or refrigerated rather than frozen to preserve texture and freshness.
Reheating
If you want to enjoy this salad warm, gently reheat only the roasted chickpeas and couscous mixture in a microwave or on the stovetop. Add fresh herbs, cucumbers, and dressing after reheating to keep the salad bright and fresh. Avoid reheating the entire salad to maintain the creaminess of the dressing and the crispness of the vegetables.
FAQs
Can I use another type of kale for this salad?
Absolutely! While Tuscan kale is slightly sweeter and more tender, curly kale or even dinosaur kale can be used. Just make sure to remove tough ribs and slice thinly for the best texture.
Is the creamy cashew dressing vegan?
Yes, this dressing is completely plant-based since it uses cashews for creaminess and honey can be substituted with maple syrup or agave for a vegan option.
Can I prepare this salad ahead of time?
You can prepare most components in advance, but it’s best to combine everything just before serving or within a few hours to preserve the freshness and texture of the kale and crunchy elements.
What can I substitute for pearl couscous?
If you don’t have pearl couscous, small pasta shapes like Israeli couscous or orzo can work well as an alternative, cooking them until al dente for a similar bite.
How spicy does the salad get with red pepper flakes?
The red pepper flakes add just a gentle warmth that balances the flavors without overpowering. You can adjust the amount to suit your spice preference or omit it entirely if you prefer no heat.
Final Thoughts
This Kale and Couscous Salad With Creamy Cashew Dressing is a celebration of textures, colors, and flavors that come together in a genuinely satisfying way. It’s easy enough for weeknight dinners but special enough to impress guests. I invite you to try making it—it’s one of those delightful dishes you’ll want to return to time and again, sharing with friends and family as a vibrant, nourishing favorite.
Print
Kale and Couscous Salad With Creamy Cashew Dressing Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Kale and Couscous Salad featuring crispy turmeric-spiced chickpeas and a creamy, zesty cashew dressing. This wholesome salad is packed with fresh herbs, crunchy pistachios, sweet dried cranberries, and refreshing cucumbers, making it perfect for a healthy lunch or a light dinner.
Ingredients
Roasted Chickpeas
- 2 cans chickpeas, drained, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 teaspoons turmeric (divided)
- 2 teaspoons smoked paprika (divided)
Couscous and Salad Base
- 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
- ⅓ cup dried cranberries
- ¾ cup roasted pistachios
- ½ cup fresh mint, chiffonade
- ½ cup fresh parsley, chiffonade
- ½ cup green onions, chopped
Creamy Cashew Dressing
- ¼ cup roasted cashews
- Zest of 1 whole lemon
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 large clove garlic, minced or grated
- ½ teaspoon kosher salt
- Pinch of red pepper flakes (optional)
- ⅓ to ½ cup water
Instructions
- Roast Chickpeas: Preheat oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. Toss the drained and dried chickpeas with 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon turmeric, and 1 teaspoon smoked paprika. Spread them evenly on the baking sheet. Roast for 20 minutes until golden brown and crispy, shaking the pan midway for even roasting.
- Prepare Dressing: Soak the roasted cashews in hot water for 10 minutes, then drain. In a blender or food processor, combine soaked cashews, lemon zest, lemon juice, olive oil, honey, minced garlic, ½ teaspoon kosher salt, and ⅓ cup water. Blend until very smooth and creamy. Adjust consistency by adding 1-2 tablespoons more water if needed to make a pourable dressing.
- Cook Couscous: Prepare pearl couscous according to package instructions (typically simmering in boiling salted water until tender). Drain and while still warm, transfer to a large bowl. Toss immediately with the thinly sliced kale and a few spoonfuls of the cashew dressing. The heat will soften the kale and allow the couscous to absorb the flavors.
- Assemble Salad: Add the roasted chickpeas, diced cucumbers, dried cranberries, roasted pistachios, mint, parsley, and green onions to the couscous and kale mixture. Drizzle with remaining dressing and toss gently but thoroughly to combine all flavors. Adjust seasoning with salt or pepper if needed.
- Serve: Enjoy the salad immediately at room temperature or chilled. It serves well as a main course or side dish, packed with vibrant colors and wholesome ingredients.
Notes
- For a vegan option, substitute honey with maple syrup or agave nectar in the dressing.
- The salad can be prepared a few hours ahead; store dressing separately and combine before serving for best texture.
- Use Tuscan kale for a tender texture or curly kale for a more robust crunch.
- Adjust the spice by omitting red pepper flakes or adding more for heat.
- Roasting chickpeas until crispy enhances their texture and flavor but watch carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, blending, boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: kale salad, couscous salad, chickpeas, cashew dressing, healthy salad, vegetarian recipe, Mediterranean salad
