Spinach Salad with Mango Vinaigrette and Cashews

    Servings: 1
    PREP TIME: |Cook Time:
    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
    Related Recipes
    { View All Recipes }