A Fresh Take on Greens: Collard & Kale Salad with Roasted Cashews and Raisins

If you think raw collard greens and kale are too tough or bitter to enjoy in a salad, it's time to rethink these nutritional powerhouses. With the right preparation and a few flavorful companions, they become the stars of a crunchy, satisfying dish that’s as easy to make as it is good for you.

Collard greens and kale are packed with vitamins A, C, and K, as well as fiber and powerful antioxidants. Raw, they bring a bold, earthy taste and a substantial chew that holds up beautifully to hearty mix-ins and tangy dressings. In this recipe, we balance their intensity with sweet raisins, crunchy roasted cashews, and a balsamic vinaigrette that pulls everything together.

Many people find bitter greens like kale and collards unappealing due to their sharp, pungent flavors and fibrous textures, which can overwhelm the palate. These greens contain natural compounds like glucosinolates that contribute to their bitterness, making them an acquired taste. However, you can transform their flavor profile and make them far more enjoyable by using a well-balanced dressing. A sweetened vinaigrette—especially one with notes of balsamic vinegar, honey, or fruit—adds acidity and sweetness that mellow the bitterness. This not only enhances the taste but also brings out the greens' earthiness, making them more approachable and delicious.

Yes, my 'kitchen' out at the Reno Food Systems farm is a bit basic, but you'd be surprised at what one can do!

I've actually prepared this salad straight from the gardens at the Reno Food Systems farm here in Reno, Nevada and served it to the guests and crew. It's that unfussy and easy! Plus, kids that were there absolutely LOVED IT! Yes, kids!

One of the programs offered by Reno Food Systems is a series of senior nutrition workshops. Interested seniors can actually grow produce in a garden bed set aside for them, and then harvest the bounty!

Why You’ll Love This Salad

• No cooking required (except a quick roast for cashews, or buy pre-roasted!)

• Perfect for meal prep — the greens don’t wilt quickly. Perfect for a picnic or potluck.

• Flavorful and filling with a satisfying texture

• Whole-food, plant-based, and totally delicious

Collard Greens & Kale Salad with Roasted Cashews and Raisins

Serves 4

Ingredients:

Raw Greens:

• 2 cups packed raw collard greens, de-stemmed and finely sliced in thin *ribbons

• 2 cups packed raw kale, de-stemmed and also finely sliced in thin ribbons

Mix-ins:

• ½ cup roasted cashews (unsalted preferred)

• ⅓ cup mixed raisins (golden, flame, or your favorites)

• 1 small shallot, finely minced (optional)

Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup or agave nectar

• ¼ cup extra virgin olive oil (you can sub water or even orange juice for oil-free)

• Pinch of salt and freshly cracked pepper

Instructions:

1. Massage the greens - Place the sliced kale and collard greens in a large bowl. Drizzle with a teaspoon of the vinaigrette and gently massage with clean hands for 1–2 minutes to soften the texture and reduce bitterness.

2. Add the mix-ins - Toss in the roasted cashews, raisins, and shallots if using.

3. Dress and toss - Add the remaining vinaigrette and toss well to coat. Taste and adjust salt, pepper, or a splash more vinegar to brighten things up.

4. Serve or store - Enjoy immediately, or refrigerate for up to 2 days — the hearty greens stay crisp and flavorful!

Variations and Add-Ins:

• Add thin slices of dried apple or pear for extra sweetness

• Dried cranberries or blueberries

• Try toasted sunflower seeds or pumpkin seeds for a nut-free version

• Crumble in a bit of vegan feta or smoked tofu for protein, or even some slices of plant-based salami such as the amazing offerings from Renegade Food!

This salad is proof that raw greens can be the base of something crave-worthy. Whether you’re serving it alongside a cozy soup, packing it for lunch, or enjoying it as a light dinner, this simple mix of collards and kale delivers both nourishment and flavor.

Let nature’s supergreens shine — one forkful at a time.

*    Here's how to create a ribbon cut or chiffonade of greens:   

1. Wash and dry the greens: Ensure the greens are clean and free of grit. 

   
   

2. Stack the leaves: Gather a few leaves and stack them on top of each other. 

   
   

3. Roll the stack: Roll the stacked leaves tightly into a cylinder or cigar shape. 

   
   

4. Slice crosswise: Using a sharp knife, make consistent, thin slices across the rolled greens to create ribbons. 

   
   

5. Adjust thickness: The width of the ribbons can be adjusted by how tightly you roll the stack and how thin you slice them.