Name: Asiago Lemon Cashew Kale Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 cup freshly-squeezed lemon juice; 2 tablespoons honey or agave nectar; 1 tablespoon Dijon mustard; 1 tablespoon tahini; 1/4 cup extra-virgin olive oil; Salt and pepper to taste; 8 cups fresh chopped kale; 2 teaspoons extra-virgin olive oil; 1 cup roasted cashews, roughly chopped; 3/4 cup freshly-grated asiago cheese; 3 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest; Salt and pepper to taste

A fresh lemon tahini dressing coats every inch of this asiago lemon cashew kale salad that’s easy to whip up and always the most popular salad on the table.

I know, you’re probably sick of all the salads around here lately but HEAR ME OUT on this one! This is the salad that convinced my husband that kale can in fact be delicious af.

Nothing super fancy taking place here today, we’ve just got a mess of kale tossed with crunchy cashews, a creamy fresh lemon tahini dressing, and a metric truckload of asiago cheese taking care of salad business.

It’s so simple, but wow, I could eat this every day and not get tired of it.

You won’t need more than 20 minutes and a handful of ingredients to pull off this salad magic and I include a ton of meal prep tips further down in the blog post as well!

Bottom line: your salad life is about to get a major upgrade.

This Kale Salad features…

Tender kale and crunchy roasted cashews
Freshly grated asiago and lemon zest
A tangy fresh lemon tahini dressing

Making the Kale Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Lemon
Honey
Dijon mustard
Tahini
Olive oil
Kale
Cashews
Asiago cheese
Parsley

Tips for Perfect Kale Salad

Use fresh lemon and asiago – the flavors that these fresh ingredients give the salad is unmatchable!
Massage kale – this helps tenderize and break down the fresh kale. Drizzle a little bit of olive oil over kale and use your fingers to massage kale until it becomes tender.
Dress salad just before serving – for best results, wait to dress the salad until just before serving so all the ingredients stay crisp and fresh. Keep reading for make-ahead instructions.

Recipe Variations

Try these ideas for a different twist on this salad.

Use different greens – try a spring green mix, spinach, or chopped romaine
Try another cheese – Parmesan, sharp cheddar, feta, or goat cheese would all work great.
Add meat – try adding cooked chicken for a protein kick.
Swap out the citrus – lime, orange, or grapefruit would be delicious in place of the lemon. If you decide to go with orange, decrease the honey to 1 tablespoon and add 1 tablespoon apple cider vinegar.
Try another nut – toasted almonds, pistachios, walnuts, or pecans all work great.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

Make the dressing – mix up the dressing and store in refrigerator up to 1 week.
Prep the kale – massage the kale and store separately from other ingredients in refrigerator up to 4 days.
Grate the cheese – grate the cheese and store separately from other ingredients in refrigerator up to 4 days.
Assembly – when ready to assemble, toss the kale and other ingredients with the dressing and serve immediately.

Every bite of this salad is like taking a bite of pure spring! The fresh lemon juice and zest brightens everything up and coats the crunchy roasted cashews and all that tender kale to perfection.

More asiago on top your personal bowl? I think yes.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More pretty springtime salads to make next!

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