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Kale And Couscous Salad With Creamy Cashew Dressing Recipe
Ash Tyrrell

Kale & Couscous Salad With Creamy Cashew Dressing

I made this Kale and Couscous Salad with Creamy Cashew Dressing last week and honestly, it blew me away. I wasn’t sure how a hearty grain salad could feel both light and deeply satisfying, but this one nailed it. Every bite was vibrant — tangy lemon, chewy couscous, crisp veggies, and that dreamy cashew dressing
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas — rinsed dried, and roasted for crunch and plant protein.
  • 1 tbsp extra virgin olive oil — helps crisp the chickpeas.
  • ¾ tsp kosher salt + ¾ tsp black pepper — balances flavors.
  • 2 tsp turmeric — adds warmth and golden color.
  • 2 tsp smoked paprika — brings smoky depth.
  • 1 cup pearl couscous — chewy texture that absorbs dressing beautifully.
  • 1 bunch kale — ribs removed and thinly sliced; fresh works best.
  • 1 large English cucumber or 3 Persian cucumbers — crisp and refreshing.
  • ⅓ cup dried cranberries — sweet and chewy contrast.
  • ¾ cup roasted pistachios — nutty crunch.
  • ½ cup fresh mint — bright and aromatic.
  • ½ cup fresh parsley — fresh herbal flavor.
  • ½ cup green onions — sharp fresh bite.
  • Creamy Lemony Cashew Dressing
  • ¼ cup roasted cashews — creates rich creaminess.
  • Zest of 1 lemon — adds fragrance and brightness.
  • 3 tbsp lemon juice — provides tang.
  • 3 tbsp extra virgin olive oil — smooth texture.
  • 2 tbsp honey — subtle sweetness.
  • 1 large garlic clove — savory depth.
  • ½ tsp kosher salt — enhances flavor.
  • Pinch red pepper flakes optional — gentle heat.
  • ⅓ –½ cup water — adjusts consistency.

Method
 

  1. Preheat your oven to 400°F and line a baking sheet. Toss chickpeas with olive oil, salt, pepper, turmeric, and smoked paprika. Spread evenly and roast for about 20 minutes until crispy and golden.
  2. Soak roasted cashews in hot water for about 10 minutes to soften them. Blend cashews with lemon zest, lemon juice, olive oil, honey, garlic, salt, red pepper flakes, and water until smooth and creamy.
  3. Prepare pearl couscous according to package instructions. While still warm, mix it with kale and some dressing so the heat slightly softens the greens and enhances flavor.
  4. Combine couscous mixture with roasted chickpeas, cucumber, cranberries, pistachios, mint, parsley, and green onions. Add more dressing as needed and toss gently before serving

Notes

  • I let the chickpeas cool slightly so they stay crispy in the salad.
  • I always taste the dressing before serving and adjust lemon or salt if needed.
  • I prefer blending the dressing thoroughly for the smoothest texture.
  • If the dressing thickens in the fridge, I whisk in a little water or lemon juice before using.