Spinach & Cashew Salad

Raw spinach and peppery watercress combined with sliced green onions, crunchy cashews, and croutons, then dressed with whatever salad dressing you like best. Five minutes from cutting board to table.

The watercress is what lifts this above a basic spinach salad. It has a sharp, peppery bite that wakes up the milder spinach leaves and adds complexity to every forkful. Half a cup is enough to flavor the whole bowl without overpowering it.

Cashews bring a buttery richness and a satisfying crunch that pairs better with spinach than the usual sliced almonds or sunflower seeds. They’re softer than most nuts, so they blend with the tender greens instead of dominating the texture.

Kitchen Tips

• Dress and eat immediately as the recipe says. Spinach and watercress wilt fast under any dressing, and soggy greens with soft croutons defeat the purpose.
• Use raw, unsalted cashews if your dressing is salty. Salted cashews on top of a salty dressing makes the whole salad taste one-note.
• Tear the spinach into bite-sized pieces if the leaves are large. Nobody wants to wrestle a full spinach leaf onto a fork.
• A tangy vinaigrette works best here to complement the peppery watercress. Creamy dressings tend to weigh down these delicate greens.

Variations

• Add sliced fresh strawberries and a balsamic vinaigrette for a spinach-strawberry-cashew combination.
• Toss in crumbled feta or goat cheese for a vegetarian salad with a creamy, tangy element.
• Swap croutons for toasted sesame seeds and use a soy-ginger dressing for an Asian-inspired version.