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Green Kale Salad with Candied Cashews and Sesame-Ginger Dressing

Serves: 2


  • 4 cups Foxy green kale, washed, dried, stemmed and chopped

  • ¼ cup fresh edamame, shelled

  • ¼ cup canned mandarin oranges, canned in 100% fruit juice and drained

Candied Cashews

  • 1 tablespoon brown sugar

  • 1 tablespoon olive oil

  • 1 teaspoon ginger, peeled and grated

  • 1/8 teaspoon salt

  • 1/3 cup unsalted cashews

Sesame-Ginger Dressing

  •  1 tablespoon sesame oil

  • 1 tablespoon olive oil

  • 1 teaspoon white wine vinegar

  • 2 tablespoons of juice from mandarin can

  • 1 tablespoon brown sugar

  • 1 teaspoon ginger, peeled and grated


In a small bowl, whisk together sesame oil, olive oil, vinegar, juice from mandarin orange can, brown sugar and ginger. Set aside.

Directions for candied cashews:

Preheat the oven or toaster oven to 350 degrees F and line a baking sheet with parchment paper. In a small bowl add brown sugar, olive oil, ginger and salt, whisk until combined. Toss in cashews and stir until evenly coated. Pour mixture on baking sheet and bake for 10-12 minutes or until golden brown.

Directions for the salad:

While cashews are baking, place kale into a large salad bowl. Add ¼ cup of dressing to the kale and using your hands, gently massage kale until evenly coated with dressing. Let sit for 5 minutes. Once cashews are done, cool for 5 minutes. Sprinkle edamame, mandarin oranges and candied cashews on the salad.