Who knew a salad could be so addictive? This creamy and garlicky Kale Caesar Salad is loaded with dark leafy greens, crunchy chickpea croutons, and the best egg free caesar dressing. It’s a simple salad that has SO MUCH flavor! My vegan kale caesar salad is made with 3 delicious elements:
Big bunches of kaleA creamy, briny caesar dressingAnd seasoned roasted chickpea croutons (or skip these and throw in some real croutons instead!)
My vegan caesar dressing is taken up a notch in this recipe with a dash of nutritional yeast and caper brine. Garlicky, briney, and oh-so-creamy, this caesar dressing without anchovies or eggs is elevated and tastes like the real thing. As a bonus, the hearty lacinato (or dinosaur) kale leaves hold up well under the weight of the dressing for days. You can enjoy the salad for leftovers all week long! And if you end up with more kale than you know what to do with, you can always use it in a Kale Smoothie or a Cauliflower Kale Soup. Topped with chickpea croutons and a sprinkle of vegan parmesan, this 30 minute salad is ready to eat!
How to make kale caesar salad
Start by drying the drained/rinsed beans in a clean towel, then seasoning the chickpea croutons and roast them in a 425ºF oven. This will take about 30 minutes, depending on how crispy or crunchy you like your croutons. Meanwhile, bring some water to a boil and pour it over your cashews. Let the nuts soak before draining and adding them into your blender. Blend the nuts and remaining caesar dressing ingredients together until the dressing is very smooth. Add the kale and dressing to a large bowl and toss them together. Top with chickpea croutons and vegan parmesan cheese and enjoy!
Tips & substitutions
Massage the kale with a little dressing or olive oil before assembling. This softens the leaves and removes some of the bitter flavors.Can’t find lacinato kale? Use baby kale, a mix of kale and romaine, or 8 cups of pre-chopped kale instead.Not a fan of kale? Make my Vegan Caesar Salad with romaine lettuce instead.Add more toppings, like sliced avocados, cucumber, vegan parmesan or Violife parmesan, and halved cherry tomatoes. Tempeh bacon is also an excellent addition!Instead of roasted chickpea croutons, use vegan-friendly croutons instead or buy a bag of pre-roasted chickpeas.If you have a nut allergy, replace the cashews and water in the salad dressing with 3/4 cup of vegan mayonnaise.
Frequently asked questions
Do I need a high powered blender? A blender with a powerful motor, like a Vitamix, will make the dressing as smooth as possible. If you don’t have a high powered blender, let the nuts soak overnight or blend the dressing for longer to get similar results.Can it be made ahead of time? The dressing can be made up to 1 week ahead of time. Just keep it in an airtight container in the fridge until it’s time to assemble the salad. It’s also freezer-friendly!How long does it last? Store the leftover salad in an airtight container in the fridge. It should stay fresh and the leaves should hold their texture for about 3 days.What goes with kale caesar salad? Serve it on the side of Tuscan Vegan Gnocchi, Stuffed Peppers, or Vegan Lasagna at dinner with a slice of garlic bread.
More salad recipes
Festive Kale SaladVegan Macaroni SaladCauliflower Fajita SaladVegan Potato Salad
title: “Kale Caesar Salad” ShowToc: true date: “2024-10-06” author: “Brian Dugar”
I had a mini Caesar food fest on the blog earlier this year. I shared my easy Caesar salad dressing (that’s a total cheater’s version. But you’ll love how easy it is and how amazing it tastes!) And I shared my easy chicken Caesar salad, which is our go-to way to use it. I also shared my Brussels sprout Caesar salad, which is a fun twist on the classic that uses shaved Brussels sprouts instead of romaine or mixed greens. Today’s recipe is another twist. Kale Caesar salad uses thinly sliced kale leaves as the salad greens and they are tossed with shaved Parmesan and crunchy croutons.
Then it all gets mixed with the creamy Caesar salad dressing and you’ve got yourself a delicious, healthy and fun side salad! It’s got a great variety of textures and flavors that really complement each other. The lemony-garlic dressing goes so well with those hearty kale strips. You could make it for the holidays or just for a regular family dinner. It also can be prepped ahead so it would work well for a healthy lunch to pack for the office.
Now, I’ve got some notes, tips and substitutions coming up below on how to make kale Caesar salad. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on kale Caesar salad:
This is a fairly simple salad. It’s just the kale, croutons and Parmesan cheese, plus the dressing. Very classic. You could add other salad add-ins, however. Halved cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those. Add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs or crispy roasted chickpeas would be a good option for a vegetarian protein. I used some store-bought croutons (they even have a Caesar-style flavor – sooo good!) but homemade would be fabulous if you want to make some. You can definitely prep this salad in advance if needed by slicing up the kale a day or two ahead of time. (Store it in a plastic bag or covered container in the fridge until you’re ready to toss everything together.)
Also, I wanted to share some tips on slicing kale. Not gonna lie, it’s kind of a pain, but oh, it’s so worth it to use in kale salads!
How to slice kale:
Remove the kale leaves from the tough center stem. Wash the kale well and pat dry. You don’t want extra water in your salad. Pile the kale leaves up and roll them together in bunches. Finely chop each bunch until all the kale has been finely chopped.
Notes on the Caesar salad dressing:
– I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime. – If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.) – This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing. – To make it, you just have to combine everything in a jar and shake it up or put it all together in a bowl and whisk it well.
Feel free to make the dressing ahead of time too. It’ll keep for up to a week in the fridge. Keep it in a covered container. You will need to rewhisk or re-shake your dressing before using it to get it mixed back up. Or you could use a store-bought Caesar dressing if you prefer. Totally fine. Whether or not you are already a kale lover, I hope you give this kale Caesar salad a try! You could add it to your holiday table next week or save it for some healthy lunches in the new year.
Finally, I’ll be off next week enjoying Christmas break with my family. But I have one more healthy recipe coming your way before the new year. Enjoy and happy holidays! XO, Kathryn P.S. Check out these other kale salad recipes:
Winter kale salad with pomegranates and feta cheese Farro, kale and strawberry salad Kale apple salad with cheddar and pecans Kale quinoa salad Citrus kale salad
This is a simple salad – just the kale, croutons and Parmesan cheese, plus the dressing. Very classic. You could add other salad add-ins, however. Halved cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those. Add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs would be a good option for a vegetarian protein. I used some store-bought croutons (they even have a Caesar-style flavor – sooo good!) but homemade would be fabulous if you want to make some. You can definitely prep this salad ahead if needed by slicing up the kale a day or two ahead of time. (Store it in a plastic bag or covered container in the fridge until you’re ready to toss everything together.) To slice the kale: Remove the kale leaves from the tough center stem. Wash the kale well and pat dry. You don’t want extra water in your salad. Pile the kale leaves up and roll them together in bunches. Finely chop each bunch until all the kale has been finely chopped. For the dressing: I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime. If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.) This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing. To make it, you just have to combine everything in a jar and shake it up or put it all together in a bowl and whisk it well. Feel free to make the dressing ahead of time too. It’ll keep for up to a week in the fridge. Keep it in a covered container. You may need to re-whisk or re-shake your dressing before using to get it mixed back up. Or you could use a store-bought Caesar dressing if you prefer. Totally fine.
title: “Kale Caesar Salad” ShowToc: true date: “2024-10-14” author: “Scott Moniz”
5 0 Published May 16, 2022, Updated Mar 18, 2024 I kept this recipe pretty simple mainly because the croutons and dressing already add a ton of flavor, but feel free to customize this salad to your liking. I’ve been enjoying this salad for lunches during the week topped with sliced avocado and grilled chicken. It’s SO good!
Why You’ll Love This Recipe
It’s made with kale, which packs a nutritional punch! Enjoy as a side salad or add some protein for a meal-sized salad. It’s so simple to make. Just prepare the croutons and dressing, assemble and serve!
Kale Nutrition
Leafy green veggies are the most nutrient-rich foods on Earth and kale is no exception. Kale is a powerhouse green. It’s low in calories and packed with nutrients! Kale is really high in vitamins and minerals like vitamin A, C and K as well as potassium. It’s also a good plant-based source of calcium and is loaded with antioxidants. Overall, kale is one of the healthiest and most nutritious leafy greens available to us (Source).
Ingredients Needed
curly kale – the base of this salad! The curly kale pairs well with the rest of the ingredients but you can swap it for Lacinato kale (otherwise known as dinosaur kale) or any type of leafy green or lettuce you have on hand. caesar dressing – a healthier caesar dressing made with Greek yogurt instead of eggs or mayo. sourdough croutons – my sourdough croutons add the perfect crunch to this salad. parmesan – I highly recommend topping this salad with freshly shaved parmesan cheese for a bit more flavor. For a dairy-free option, you can make this vegan parmesan cheese or use a store-bought version.
Healthy Caesar Dressing
I topped this salad with my homemade healthy caesar dressing. It’s made with Greek yogurt instead of egg yolks or mayo, anchovies, Worcestershire sauce, garlic, lemon juice, olive oil, dijon mustard, parmesan cheese, salt and black pepper. Just add all your ingredients to a blender and blend until smooth and creamy. It’s absolutely delicious and is packed with all the caesar flavor you love while being lighter in calories and fat than a traditional caesar dressing. I also have this avocado caesar dressing that would be delicious paired with the kale and croutons. If you don’t have the ingredients on hand to make homemade caesar dressing, you can also use your favorite store-bought dressing. Just be mindful of the ingredients and look for clean ingredient lists without cheap, hydrogenated oils, HFCS, tons of additives, food coloring and thickeners. One of my favorites is this Primal Kitchen dairy-free caesar dressing.
Customize Your Salad
This salad can definitely be customized! Here are some suggestions: Switch up the greens – if you’re not a fan of kale, feel free to use your favorite lettuce or leafy green instead. Romaine would be my second choice for this salad. Add veggies – I love the simplicity of this salad, but feel free to toss in as many veggies as you’d like! If I were to add more vegetables to this salad I would add chopped cucumber, cherry tomatoes, red onion, and avocado. Add protein – turn this salad into a meal-sized salad by topping it with some protein. It’s delicious paired with my apple cider vinegar chicken or air fryer chicken breast, but grilled shrimp, baked tofu, tempeh, crispy air fryer chickpeas, or hard-boiled eggs would all be tasty options.
Prepping This Salad Ahead of Time
This salad is super simple to throw together in the moment, but you can also prep it in advance! Here’s what I recommend:
Popular Salad Recipes to Try
Mediterranean Salmon Salad Fall Quinoa Spinach Salad Easy Quinoa Salad Easy Spinach Salad Caesar Salad with Shrimp Blackened Chicken Cobb Salad Italian Chopped Salad Bella Hadid Salad Antipasto Salad
More Kale Recipes to Try
Garlicky Kale Salad Massaged Kale Salad Kale and Feta Crustless Quiche Kale Pomegranate Salad Easy Baked Kale Chips Sweet Kale Salad Sunflower Crunch Salad Easy Kale Salad
Be sure to check out all of my kale recipes as well as the full collection of salad recipes on EBF!
