Preheat your oven to 180°C (350°F). Spread the cashew nuts evenly on a baking sheet and roast for about 8-10 minutes, until they turn golden and fragrant. Keep a close eye so they don’t burn, and shake the pan once or twice for even roasting.
While the nuts are roasting, wash your greens thoroughly and dry them completely using a salad spinner. This ensures they stay crisp and fresh when tossed.
In a small bowl, whisk together rice vinegar, honey, soy sauce, olive oil, and a pinch of salt until the dressing is smooth and slightly emulsified. The dressing should be tangy with a touch of sweetness and umami.
Once the cashews are roasted and cooled slightly, roughly chop or leave whole depending on your preference. Add half of the nuts to your greens in a large salad bowl.
Pour half of the dressing over the greens and toss gently to coat all the leaves evenly. The greens should look vibrant and lightly glistening.
Add shredded carrots or chopped herbs for extra color and flavor if desired. Toss again to distribute evenly.
Just before serving, sprinkle the remaining roasted cashews over the top to maintain their crunch. Toss lightly once more to combine everything beautifully.
Serve immediately on a plate or in individual bowls, enjoying the contrast of crunchy nuts, fresh greens, and tangy dressing with each bite.