Cashew Kale Salad with Ginger Peach Dressing

Peaches have been so plentiful in my life lately! Just recently I got home from a little trip in the Okanagan here in B.C. Canada, which is known for their delicious peaches and abundance of vineyards and wineries. Its beautiful and warm and amazing there. And of course, I absolutely had to bring home with me way more peaches than Allan and I could possibly eat. I've had that song Peaches by the Presidents of the United States of America in my head for 2 days now.

Movin' to the country, Gonna eat a lot of peaches....Movin' to the country, Gonna eat a lot of peaches.

Yep, It's not a bad life. So naturally, I've started a) making a lot of smoothies and b) adding peaches (in sometimes kind of bizarre ways) to just about every meal I make.

kale and quinoa salad with ginger peach dressing

I'm super excited about this Ginger Peach dressing because it's totally different than any other dressing I've made before. It's summery and sweet but balanced with a hint of ginger and garlic.


Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Serves: 4


Ingredients:

Dressing

  • 1 peach
  • 2 cloves garlic
  • 1/2 tbsp lime juice (about a quarter of a lime)
  • 2 tbsp apple cider vinigar
  • 1/2 tbsp grated ginger
  • 1/8 tsp pink himilayan salt
  • 2 tbsp white wine
  • 1 tsp honey
  • fresh ground pepper to taste

Sautéed Asparagus

  • about 2 1/2 cups of chopped asparagus
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Candied Cashews

  • 1 cup raw cashews
  • 1/4 cup pure maple syrup

Salad Stuff

  • 1 small bunch of green kale
  • 2 yellow tomatoes, chopped and de-seeded (optional)
  • about 2 cups of crushed crunchy chow mein noodles (or asian rice noodles if you want it vegan)

Directions

  1. First the salad dressing. Throw all the ingredients into the blender and blend until smooth.

  2. Then wash the kale and rip it up into bite sized pieces.

  3. Sauteed Asparagus: Warm up a little olive oil in a pan over medium heat and add the asparagus. Season with garlic powder, salt, pepper, and let fry for just a few minutes so that it's still a little crispy.

  4. Candied Cashews: In a separate pan combine the raw cashews and the maple syrup. Stir constantly over medium-low heat until the runny maple syrup totally disappears (about 5 minutes). Then remove the pan from the heat and continue to stir for another 2 minutes until it cools.
    *The maple syrup starts to harden on the cashews as it cools so its important to keep them moving as they cool or they will form into one solid chunk.

  5. Combine the kale, tomatoes, asparagus and dressing in a big salad bowl and toss together. Leave the chow mein noodles and crispy candied cashews aside to be sprinkled on right before serving so keep them from getting soggy.

And thats it!

kale and quinoa salad with ginger peach dressing

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