Kale Salad with Sweet Cashew Crunch

Follow our step-by-step guide on how to make Kale Salad with Sweet Cashew Crunch.

1. Step 1

   Start by preheating your oven to 325°F (165°C). This will create the perfect environment for toasting those cashews to a delightful golden brown. Spread the cashews evenly on a baking sheet, ensuring they have enough space to toast evenly. Pop them into the oven and let them toast for about 5 minutes, keeping an eye on them to prevent burning. While the cashews are toasting, grab a small saucepan and pour in the sugar. Set it over medium heat and stir occasionally until the sugar melts into a smooth, golden syrup. As soon as the cashews are done toasting, carefully pour them into the saucepan with the melted sugar, stirring to coat each nut evenly. Once coated, spread the cashews back onto the baking sheet and let them cool completely for about 15 minutes. Meanwhile, take your kale and place it in a large bowl. Drizzle the soy sauce over the kale and give it a good massage with your hands. This helps to soften the kale and infuse it with flavor. After a few minutes, the kale will become tender and vibrant. Now, fold in the raisins and those sweet, crunchy cashews into the kale, mixing gently to combine all the ingredients. For the best flavor and texture, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully, making each bite a delightful experience.