Let me introduce you to a salad that’s anything but boring — this Kale and Couscous Salad with Creamy Cashew Dressing is fresh, hearty, and absolutely bursting with flavor. It’s got that perfect mix of chewiness from couscous, crunch from the kale, and richness from a dreamy, creamy dressing that you’ll probably want to put on everything. Whether you’re trying to eat more greens, need a colorful side for your next gathering, or just want something nourishing and satisfying, this one ticks all the boxes. Trust me, you’re going to want this on regular rotation in your kitchen.
Why You’ll Love Kale and Couscous Salad with Creamy Cashew Dressing
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Works as a light main dish or a hearty side. Dress it up for a dinner party or keep it simple for meal prep. It fits in wherever you need it.
Budget-Friendly: Made with pantry and fridge staples, this salad gives you gourmet vibes without the fancy price tag.
Quick and Easy: You can have this beauty on the table in under 30 minutes. Perfect for those “I want something good but fast” kind of days.
Customizable: Add roasted veggies, sprinkle some seeds, or toss in your favorite protein. This salad is your blank canvas.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Kale and Couscous Salad with Creamy Cashew Dressing
Here’s the magic of this salad — it brings together simple, wholesome ingredients that turn into something special with just a bit of love.
Kale: The leafy green powerhouse. It adds a satisfying crunch and a deep, earthy flavor that holds up perfectly against the creamy dressing.
Couscous: Light, fluffy, and just the right amount of chewy. It’s the ideal base to soak up all that flavor.
Cashews: Blended into the dressing, they create a luscious, creamy texture that feels indulgent but is completely dairy-free.
Lemon Juice: Brightens everything up and adds a zesty kick to both the salad and the dressing.
Garlic: Just a clove or two makes all the difference in flavor depth.
Olive Oil: Adds richness and helps the dressing coat every leaf and grain beautifully.
Maple Syrup or Honey: Just a touch of sweetness to balance the tang and creaminess.
Salt and Pepper: The simple seasoning duo that brings all the other flavors into harmony.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need for an oven this time! Just boil some water for the couscous.
Combine Ingredients: In a blender, combine the soaked cashews, lemon juice, garlic, olive oil, maple syrup (or honey), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare Your Cooking Vessel: Prepare a heatproof bowl or saucepan for your couscous by adding it and pouring boiling water over it. Cover and let it steam until fluffy.
Assemble the Dish: Once the couscous is ready and fluffed, toss it with the chopped kale in a large bowl. Add the dressing gradually and mix well until everything is coated.
Cook to Perfection: No extra cooking needed — just let the salad sit for a few minutes so the kale softens and the flavors meld.
Finishing Touches: Add extra lemon juice or a pinch more salt and pepper if needed. You can even sprinkle on some seeds, nuts, or a handful of cranberries for a sweet bite.
Serve and Enjoy: Serve chilled or at room temp — it’s fabulous either way. This one’s perfect for meal prep, potlucks, or just a chill night in.
Nutrition Facts:
Servings: 4
Calories per serving: Approximately 350
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 dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve it alongside grilled chicken or tofu for a protein-packed meal
– Add some roasted sweet potatoes or chickpeas for extra texture and warmth
– Pair it with a bowl of soup for a cozy lunch combo
– Top it with avocado slices or feta (if you’re not going dairy-free) for even more richness
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
– Massage the kale with a tiny bit of olive oil before mixing — it makes it more tender and easier to digest
– Let the dressing sit for 5–10 minutes after blending to thicken slightly
– Make extra dressing and keep it in the fridge — it’s amazing on wraps and grain bowls
– Use whole wheat couscous for added fiber
– If you like a bit of heat, add a pinch of crushed red pepper to the dressing
– This salad keeps well in the fridge for up to 3 days — perfect for make-ahead lunches
– Use a food processor for quicker kale chopping
– Soak your cashews in hot water for 15–20 minutes if you’re short on time
– Try adding chopped apples or pomegranate seeds for a fruity pop
– Don’t skip the lemon — it really brings everything together!
FAQ’s
1. Can I use spinach instead of kale?
Yes, but skip the massaging step — spinach is already tender enough.
2. Is this salad good for meal prep?
Absolutely! It holds up really well and even tastes better after a day in the fridge.
3. What if I don’t have cashews?
You can try sunflower seeds or even Greek yogurt for a different kind of creaminess.
4. Can I make this gluten-free?
Totally! Swap couscous with quinoa or millet for a delicious gluten-free version.
5. Do I need to cook the kale?
Nope — just chop and massage it. The dressing will help soften it up too.
6. How long does the dressing last?
Keep it in a sealed container in the fridge for up to 5 days.
7. What kind of couscous should I use?
Any kind works! Regular, pearl, or whole wheat — go with what you love.
8. Can I add protein to this salad?
Yes! Grilled chicken, salmon, tofu, or chickpeas are all great options.
9. Is this recipe vegan?
It is if you use maple syrup instead of honey and skip any dairy-based toppings.
10. Can I serve this warm?
You can, though it’s usually served chilled or at room temp. Just don’t overheat the dressing.
Conclusion
There you have it — a Kale and Couscous Salad with Creamy Cashew Dressing that’s as nourishing as it is delicious. It’s one of those recipes that surprises you with how simple it is while still managing to wow your tastebuds. Whether you’re making it for lunch, dinner, or that midweek “I-need-something-good” craving, this salad delivers. So go ahead, give it a try — and don’t be surprised if it becomes a new staple in your kitchen.
Print
Kale and Couscous Salad with Creamy Cashew Dressing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook (except boiling water for couscous)
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
A fresh and hearty salad featuring nutrient-packed kale, fluffy couscous, and a creamy, dairy-free cashew dressing—perfect for a light lunch or a healthy dinner side.
Ingredients
- 1 cup dry couscous
- 1 1/4 cups boiling water
- 4 cups chopped kale, stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded carrots
- 1/4 cup chopped cucumber
- 2 tablespoons chopped fresh parsley
- 1/4 cup raw cashews (soaked in hot water for 15-30 minutes)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon Dijon mustard
- 1/4 cup water (adjust for desired consistency)
- Salt and pepper to taste
Instructions
- Place couscous in a heatproof bowl, pour over boiling water, cover, and let sit for 5–10 minutes. Fluff with a fork once done.
- In a large bowl, massage kale with olive oil and salt for 2–3 minutes until softened.
- In a blender, combine soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, mustard, water, salt, and pepper. Blend until smooth and creamy.
- To the kale, add couscous, cherry tomatoes, shredded carrots, cucumber, and parsley. Toss gently to combine.
- Drizzle the creamy cashew dressing over the salad and toss until everything is well coated.
- Serve immediately or chill for 30 minutes before serving.
Notes
- You can prep the cashew dressing ahead of time and store it in the fridge for up to 5 days.
- Add chickpeas or tofu for extra protein.
- Massage kale well to reduce bitterness and improve texture.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg