Kale Salad with Cashew Dressing, Butternut Squash, and Chickpea Croutons

Serves 6

This Kale Salad with Cashew Dressing, Butternut Squash, and Chickpea Croutons is a flavorful and nutrient-packed way to boost your magnesium intake. Crisp, curly kale serves as the perfect base, massaged with a creamy, tangy cashew dressing that adds richness and depth. Roasted butternut squash brings a touch of natural sweetness, while crunchy, spiced chickpea croutons provide a satisfying texture and extra plant-based protein. Every bite is a delicious balance of flavors and nutrients, making this salad a wholesome and enjoyable addition to your diet. Perfect as a nourishing lunch or a vibrant side dish, this magnesium-rich recipe fuels your body while delighting your taste buds!

Cashew Dressing:

• ½ cup raw cashews, soaked overnight in water in the refrigerator or for 30 minutes in very hot water
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ¼ cup warm water
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

To make the dressing, put the ingredients in a blender and blend on high until a thick dressing forms. If the dressing is too thick, add a tablespoon of water and blend again.

Chickpea Croutons:

• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 teaspoon olive oil
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• 1/8 teaspoon ground black pepper

Preheat the oven to 400°F. Pour the chickpeas on a dish towel and rub them dry, then place them in a medium-sized bowl. Add olive oil, salt, oregano, garlic powder, and pepper, and stir to coat the chickpeas evenly.

Butternut Squash:

Peel a small squash and cut it into 1-inch pieces. Place the squash in a bowl and toss with olive oil, salt, and pepper.

Pour chickpeas and butternut squash onto baking trays and spread them out so they are not crowded. Bake for 15 minutes, stirring the chickpeas and gently turning the squash. Continue baking for an additional 10 minutes. Set aside while you assemble the salad.

Kale Salad:

2 bunches of curly kale, de-stemmed and roughly chopped or torn into pieces

Place the kale in a large bowl and pour about half of the dressing over it. Using your hands, spread the dressing evenly over the kale. Top with the chickpea croutons and butternut squash, and serve immediately.