Sunny Blueberry Kale Ranch Salad

Looking for a new side dish? Give this kale tossed in an oil-free creamy vegan salad ranch sauce a try! Experiment with different greens, grated vegetables, seeds and fruit, and replace the cashews with macadamia nuts, Brazil nuts, or pine nuts. Serve as a side salad or in a wrap. Turn the dish into a meal by mixing in cooked beans or roasted tofu or tempeh and serving with rice, quinoa, pasta, or roasted potatoes.

Written by
Jonathan Marbas
Last updated
August 12, 2022


Ranch Sauce:
¾ cup raw cashew pieces
¼ cup - ½ cup water
3 tablespoons lemon juice
3 tablespoons nutritional yeast
2 teaspoons raw apple cider vinegar or coconut vinegar
1 large garlic clove
1 teaspoon paprika, try smoked
½ teaspoon wheat-free tamari, or other soy sauce, optional
¼ teaspoon chipotle chile powder and/or ⅛ teaspoon cayenne pepper
Sea salt and ground black pepper to taste
1 tablespoon fresh dill, minced or 1 teaspoon dried

Kale Salad:
4-5 cups curly kale, stemmed, rinsed, drained, dried, and chopped in ½-inch pieces
½ cup carrots, peeled and grated
½ cup fresh blueberries
¼ cup sunflower seeds, pumpkin seeds, hemp seeds or sesame seeds


1. Prepare the sauce: place cashews in a bowl with ample water to cover. Allow to sit 20 minutes, or up to 4 hours. Drain and rinse well. Discard the water. Transfer to a blender with the remaining sauce ingredients, including the ¼-½ cup water and except the dill and blend well. Add the dill and blend for a few seconds to mix well. The amount of water needed will depend on how long the cashews were soaked and the strength of your blender.
2. Place the kale and carrots in a large bowl and mix well.
3. Pour the sauce over the kale and toss well. Garnish with blueberries and sunflower seeds before serving.

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