Harvest Kale Caesar Salad

A creamy vegan kale ceaser salad that's autumn inspired with sliced apple, pomegranate, roasted cashews, hemp hearts, dried cranberries and dates.

Course Side Dish

Cuisine North American, traditional, vegan, vegetarian

Prep Time 20

Total Time 20

Servings people

Calories 217kcal

Author Hannah Sunderani

Ingredients

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)

Other ingredients:

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

US Customary - Metric

Instructions

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

Notes

Kale caesar can be prepared hours in advanced, or even the day before. In fact, it tastes better over time as the dressing has time to absorb into the leaves. Dress the kale with the caesar dressing, cover well, and keep in the fridge. Right before serving, top salad with apples, pomegranate seeds, nuts and dried fruit.

Nutrition