Spinach Salad with Mango Vinaigrette and Cashews

Servings: 1
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Under 30 minutes, Salad, Appetizers & Side Dishes


½ small red onion, thinly sliced
1½ teaspoons kosher salt
2 tablespoons unsalted butter
1 cup roughly chopped raw cashews
3 tablespoons mango chutney
2 tablespoons grapeseed or canola oil
Freshly ground black pepper
1 lime, halved
6 cups baby spinach
2 ripe mangos, peeled, pitted and chopped into ¼-inch cubes


In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels.

In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool.

In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve.

Recipe from the Tasting Table Test Kitchen