Today I’m sharing this Harvest Kale Caesar Salad with you! It’s a classic vegan kale caesar that every plant-based foodie needs in their back pocket. And perfect for those of you with upcoming Thanksgiving celebrations. I love to start every Thanksgiving with this crowd-pleasing kale caesar.
Caesar salad is truly a staple side. It’s one that I always make when hosting friends for dinner. It really has its place for all types of people. For my health-conscious girlfriends who love their greens, there is no word that makes our ears perk up better than “KALE!” But also, it pleases those non-salad fans who will only touch the stuff when it’s doused in a creamy caesar dressing. Two become one with this wondergood Harvest Kale Caesar Salad.
In fact, this is a recipe I will actually bring with me when going to a friends for dinner. It’s like killing two birds with one stone (metaphorically of course). I know there will be something on the table that I can eat, but that my friends will also enjoy it, and I’ll leave the party with an empty bowl.
Being plant-based, dinner parties can feel a bit like treading the unknown. Most of my friends are not plant-based, nor as health-conscious as me. A plate of deep fried veggie spring roles are not my first vegetable of choice. And so I always like to bring a veg dish with me. While still airing on the side of caution not to scare those away from leafy greens. A kale caesar salad is always a safe bet. No matter the audience everyone is happy for even a little scoop on their plate, usually going back for seconds. And I give bonus points to this salad for proving to vegan-skeptics that there are many vegan ways to put the cream in caesar.
I’d say since 2015 kale has soared in the charts for being the #1 salad green of choice. But, that’s not the only reason I choose kale as my caesar salad green. I love using kale in salads because it’s a sturdy veg that can tackle on a dressing without getting soft and wilted. It makes for a perfect meal-prep dish because you can dress it hours in advanced. In fact, I think I enjoy kale salads more on day two when the flavours have really absorbed into all the nooks and crannies. This is a godsend for those packing leftovers for lunch, or for those trying to knock off some recipe to do’s early in their day. A little something to be thankful for on Thanksgiving amirite? When it comes to kale, you can dress without stress.
So, let me tell you what’s in this delicious caesar dressing! I’ve used my signature citrus-tahini blend. Isn’t it just so versatile!? I really love this mixture for a delicious dressing because the lemon makes it bright, while the tahini makes it super creamy. I’ve also added a couple cloves of chopped garlic, because what’s a caesar without it?
I’ve made this kale caesar harvest style by adding sliced apple, pomegranate, roasted cashews, hemp hearts, chopped dates and dried cranberries. I really love this harvest mix because it fully embraces the fall flavours. It’s crunchy and sweet from the apple, nutty and wholesome from the roasted cashews and hemp hearts, and gives tart and caramelized undertones with the cranberries and dates. The flavours pair beautifully with the creamy dressing.
This Harvest Kale Caesar Salad truly makes a perfect side for any autumn inspired dinner. Paired next to roasted veg like my maple roasted carrots, potatoes, or eggplant, and perhaps a few falafels makes for a wholesome meal. It’s a signature salad for everyone to enjoy. I do hope you like it as much as I do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lot’s of love!
Harvest Kale Caesar Salad
For the Kale Caesar Dressing:
- 1 1/2 lemons juiced
- 1/4 cup tahini
- 2 cloves garlic finely chopped
- pinch sea salt
- filtered water to thin (I used 2-3 tbsp)
- 1 bunch kale (200 g/7 oz)
- 1/2 cup raw cashews
- 2 tbsp hemp hearts
- 1 apple thinly sliced
- 1/3 cup pomegranate seeds
- 2 tbsp dried cranberries
- 3 dates pits removed and chopped
- sea salt and pepper to taste
- Make your Kale Caesar Dressing: In a small bowl add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).
- Wash kale well. Tear leaves into small bite sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
- Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, (approx. 6-8 minutes). Let cashews cool slightly then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
- Transfer kale caesar salad into a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve