Lemon Parm-y Kale Salad

I’ve been making this kale salad forever, though now my dressing features cashews and nutritional yeast instead of the Parmigiano-Reggiano that I used to use. How do I know the new version tastes as good as the original? It has been my son’s favorite salad since he was two years old—and when I changed the ingredients to be plant-based, he had no idea! To this day, he’s always asking for more. This salad’s got it all: a creamy, lemony dressing, bites of sweetness, tons of tang, and earthy quinoa that adds protein and fiber, making it a very filling meal. Bonus: This is a great make-ahead dish. Allow the flavors to marry with the fibrous kale for up to 2 hours in the refrigerator before serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dressing: In a high-speed blender, combine the olive oil, cashews, maple syrup, lemon zest and juice, garlic, nutritional yeast, salt, pepper, and water and process until smooth and creamy. Use immediately or refrigerate for up to 5 days.

Step 2

Make the salad: Put the kale in a very large bowl. Add half of the dressing and toss to coat. Add the quinoa, almonds, cranberries, and hemp seeds. Toss to combine. Add more dressing, if desired, and toss again until everything is well coated. Serve immediately or cover and chill for up to 2 hours.

Step 3

Tip:

Step 4

Have a nut allergy? Omit the almonds and substitute ½ cup extra-firm tofu for the cashews in the dressing. Instead of adding the olive oil with the other dressing ingredients, drizzle it in last while the blender is running and continue processing until the dressing is smooth and creamy.

Step 5

Get Creative!

Step 6

When fresh berries are in season, replace the dried fruit with fresh raspberries, blueberries, or sliced strawberries for a beautiful and refreshing summer salad.