Baby Kale Salad with Clementines and Cashews

Arrange baby kale equally on 4 plates. Top each plate of kale with equal amounts clementine and fig pieces. Sprinkle each plate with 2 Tbsp blue cheese and 2 Tbsp cashews. Drizzle each plate with 2 Tbsp Drew’s Organic Poppy Seed Dressing & Quick Marinade. Serve.

Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.


Cook Time
5 Minutes


  • 6 cups baby kale
  • 2 clementines, peeled and separated into sections
  • 6 dried figs, stems removed, quartered
  • ½ cup blue cheese, crumbled
  • ½ cup salted cashews
  • ½ cup Drew's Organics

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