CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD
Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Vegan Vegetarian
Time 45m
Number Of Ingredients 24
Steps:
- Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
- Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
- Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
- Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
- Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 17.8 g, SaturatedFat 2 g, Carbohydrate 68.5 g, Fiber 12.2 g, Sugar 15.5 g, Protein 16 g
CURRY CASHEW QUINOA SALAD
Categories Nut
Number Of Ingredients 16
Steps:
- vegetable broth to a boil in a medium sized pot. Add 1 ½ teaspoons curry powder, quinoa, and a pinch of salt. Reduce pot to a simmer, cover, and cook until liquid has been absorbed (about 15 minutes.) Set aside to cool, and then place in fridge until chilled. Combine chilled quinoa, pineapple, onion, parsley or cilantro, and chicken and gently toss to combine. Place olive oil, honey, vinegar, remaining curry powder (1 tsp, however some curry powders are stronger than others, so you might want to start with 1/2 tsp and add more to your liking.) and lemon or lime juice in a small jar. Add a pinch of salt and a few cracks of pepper and shake to combine. Pour desired amount over quinoa mixture and gently toss to combine. Season with additional s
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