Cashew Caprese Salad with Cashews & Honey Balsamic Vinaigrette
This Cashew Caprese Salad with Honey Balsamic Vinaigrette is one of the best salads I've ever had, perfectly filling and with all the makings of a classic: sweet and salty, crunchy and cheesy. Oh, and with lots of healthy stuff at that!
Start by roasting the cashew nuts over medium-high heat for a few minutes. Stir often and make sure they don't burn. They're finished when they're warm and have a bit of color. Set aside and let cool for a minute.
Place the baby spinach leaves on a plate and top with cherry tomatoes. Place the mozzarella cheese in the middle.
Chop the roasted cashew nuts roughly and sprinkle on top of the salad.
Make the Honey Balsamic Vinaigrette by mixing together all the ingredients. Taste and add more salt and honey as desired.
Drizzle the vinaigrette on top of the salad and serve.
Cashew nutscan be substituted for another type of nut - eg. walnuts or pistachios.
Mozzarella cheese can be substituted for burrata cheese to make the salad even creamier & more luxurious.