Kale Salad with Roasted Cashews

Kale Salad with Roasted Cashews


  • 1 Bunch of fresh Kale
  • 1 Peach
  • 1 handful of Strawberries
  • 1 handful of Blueberries
  • 5 Brussels sprouts
  • 2 Corn on the Cob
  • Balsamic Vinegar
  • 1 1/2 cups of raw Cashews
  • 1-2 tbsp vegetable oil
  • Salt to taste


  • Pre-heat oven to 350’F
  • In a medium bowl add raw cashews, oil and salt, mix together until the cashews are nicely coated. On a large baking sheet spread out cashews and place in the oven on the middle rack. Bake for approx. 15 mins taking them out and stirring every 5 minutes until they are nicely browned.
  • Peal the husk off the corn and place cobs in a pot of boiling water, cover with a lid until the water returns to a boil, turn off heat and let the corn cook for an additional 5 minutes. Remove the corn from the water and let sit to cool.
  • Wash and prepare remaining ingredients- Making sure to cut the brussels sprouts into thin slices. Combine ingredients in a large bowl.
  • Once the corn has cooled use a knife or carrot peeler along the cob to remove the kernels and sprinkle them onto salad.
  • Add roasted cashews
  • Drizzle balsamic vinegar to your preference


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