Smoky Kale Salad with Roasted Broccoli and Crispy Chickpeas
This is the salad for people who actually crave their greens. It features tender curly kale drenched in a velvety cashew dressing that’s rich, nutty, and kissed with a hint of smoke. Packed with caramelized roasted broccoli, protein-rich chickpeas for a salty crunch, and a vibrant snap of shredded carrots and beets, every bite feels like a reward.
Servings: Four
INGREDIENTS
1 bunch curly kale, stems removed and finely chopped
2 cups broccoli florets
1 can chickpeas, 15 ounces, drained and thoroughly dried
1 cup shredded carrots
1 cup shredded beets
1 tablespoon olive oil
Smoky Cashew Dressing
1/4 cup raw cashews
1/4 cup water
1/2 teaspoon smoked paprika
1/2-1 teaspoon liquid smoke
1 tablespoon avocado oil
1/2 lime, juiced
PREPARATION
Roast: Heat the oven to 425°F (220°C). Toss broccoli florets with olive oil and spread on one side of a large sheet pan. Spread chickpeas on the other side of the pan in an even layer. Season generously with salt and pepper. Roast for 22 to 25 minutes, shaking the chickpeas once halfway, until the broccoli is deeply browned at the edges and the chickpeas are crisp. Let cool slightly.
Tenderize kale: Place chopped kale in a large bowl. Massage with a few teaspoons of the lime juice, salt, and pepper for 30 to 45 seconds until darker, softer, and reduced in volume.
Make Smoky Cashew Dressing: In a blender, combine cashews, water, smoked paprika, liquid smoke, avocado oil, and remaining lime juice. Blend until completely smooth and creamy, scraping down as needed.
Plate: Add roasted broccoli, shredded carrots, shredded beets, and crisped chickpeas to the bowl with the kale. Spoon Smoky Cashew Dressing over the salad and toss until evenly coated.
Notes:
If adding protein, grilled chicken, roasted salmon, or tofu work cleanly with the smoky dressing.
For a looser dressing, blend in additional water 1 tablespoon at a time until it pours easily.
