This is not your average side salad. Cashew Nut Salad blends buttery cashews, crispy bacon, sweet pears and juicy grapes on a bed of mixed greens, finished with a lively curried vinaigrette. It’s an easy, flavorful salad that brightens any meal.
Salads are a fast, flexible side dish, and this cashew-based version stands out. The combination of sweet and savory, crunchy and tender, creates a satisfying contrast in every bite. A simple set of ingredients produces impressive results that feel both fresh and indulgent.
Just six main ingredients form the base of this crunchy salad. Mild, buttery cashews pair well with the assertive bite of red onion. Mixed greens provide a neutral canvas for thin pear slices and halved red grapes. Freshly cooked, crumbled bacon adds a savory finish and a welcome salty crunch.
The secret to this salad is the curried vinaigrette. If a spiced dressing sounds unusual, trust the combination: the curry flavor enhances the cashews and balances the bacon’s richness while giving the salad an exciting, warm note. The dressing is quick to make—shake the ingredients in a jar—and can be adjusted for heat by omitting the cayenne if desired.
If you like this salad recipe, you should try some more!
- Apple Feta Spinach Salad
- Apple Pecan Chicken Salad
- Orzo Garbanzo Bean Salad
- Wonton Chicken Taco Salad
Serve Cashew Nut Salad for lunch or alongside dinner entrees. It pairs nicely with roasted chicken, savory sandwiches, or any hearty main course where a crisp, flavorful salad is welcome.
What Do I Need to Make This Recipe?
- 1 (10 ounce) package mixed salad greens
- 3/4 cup lightly salted cashews
- 4 strips bacon, cooked and crumbled
- 1 medium pear, thinly sliced
- 1 cup halved seedless red grapes
- 1/4 cup thinly sliced red onion
For the Curry Vinaigrette Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- 1/4 teaspoon cayenne pepper (optional)
- Generous pinch of salt and black pepper
Step by Step Instructions:
Optional: To mellow raw red onion, soak slices in ice water for 10 minutes, then drain and pat dry.
1. In a large serving bowl, combine mixed greens, cashews, crumbled bacon, pear slices, halved grapes and red onion.
2. In a jar with a tight-fitting lid, add olive oil, apple cider vinegar, honey, Dijon mustard, curry powder, cayenne (if using), salt and pepper. Secure the lid and shake until well combined.
3. Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning if needed, then serve immediately.
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Cashew Nut Salad
Ingredients
- 1 10 ounce package mixed salad greens
- 3/4 cup lightly salted cashews
- 4 strips of bacon (cooked and crumbled)
- 1 medium pear (thinly sliced)
- 1 cup halved seedless red grapes
- 1/4 cup thinly sliced red onion
For the Dressing:
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- ¼ teaspoon cayenne pepper*
- a generous pinch of salt and black pepper
Instructions
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Optional: Soak red onion in ice water 10 minutes, then drain and pat dry to reduce sharpness.
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Combine mixed greens, cashews, bacon, pear, grapes and red onion in a large bowl.
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Shake together dressing ingredients in a jar until emulsified.
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Pour dressing over the salad, toss to coat, and serve.
Notes
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Nutrition
| Calories: 181 kcal
| Carbohydrates: 17 g
| Protein: 5 g
| Fat: 12 g
