The Lacinato Kale Salad with Dried Cranberries, Cashews, Apple & Curried Dressing is one of my favorite salads involving kale, and the flavors are so beautiful. Doni’s father made this for a family dinner on Christmas and I fell in love with the salad and started making them often this year. The kale salad recipe is from The Oregonian Cookbook: Best Recipes from FOODDAY, edited by Katherine Miller. For the curry, I use the brand, Morton & Basset Curry Powder, and you can find them at Fred Meyer and other local markets.
I used raw cashews for the salad instead of roasted, unsalted cashews. I made a slight modification in the recipe based on vegan ingredients and flavor. I also recommend using a Brabeburn apple from the recipe, otherwise use Granny Smith if you cannot find it (has to be firm and juicy, and eating out of hand or for baking).
The dressing called for honey, and I replaced it with raw agave. Make sure you massage the salad a few times and allow the mixture to marinate for at least 30 minutes before serving to allow the kale leaves to wilt and turn tender. The curried dressing is pretty tasty, I can imagine using it as a salad dressing for any other salads with nuts and dried fruit, or perhaps cous cous with cranberries and slivered almonds.