Kale Caesar Salad

Name: Vegan Kale Caesar Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 bunches lacinato kale (about 6 cups); 1 sliced small red onion; 1-15 ounce can of chickpeas, rinsed and drained; 12 ounces small cauliflower florets; 1.5 tablespoons Primal Kitchen Extra Virgin Olive Oil; 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼-½ teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons Primal Kitchen Plant Based Caesar Dressing; Vegan Parmesan or Parmigiano Reggiano, optional; Pinch of salt and drizzle of oil

September 27, 2022

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Salads aren't just for summer. Toss together this No Dairy Kale Caesar Salad as a light entree or a crunchy side dish any day of the year. Our new Plant Based Caesar Dressing makes it easy to enjoy a vegan-friendly, no dairy version of the classic caesar salad–now with extra crunch.

Vegan Kale Caesar Salad Recipe

Rated 4.2 stars by 5 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

198

Ingredients

2 bunches lacinato kale (about 6 cups)
1 sliced small red onion
1-15 ounce can of chickpeas, rinsed and drained
12 ounces small cauliflower florets
1.5 tablespoons Primal Kitchen Extra Virgin Olive Oil
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
¼-½ teaspoon salt
1/4 teaspoon black pepper
4 tablespoons Primal Kitchen Plant Based Caesar Dressing
Vegan Parmesan or Parmigiano Reggiano, optional
Pinch of salt and drizzle of oil

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Directions

Preheat your oven to 375 degrees Fahrenheit. In a bowl, combine the oil and spices. Toss the cauliflower and chickpeas in the mixture and lay on a sheet pan. Roast for 20-25 minutes, or until the cauliflower is golden and chickpeas are crispy. Allow them to cool.
Remove the tough ribs of the kale. You can do this by either cutting them out with a knife, or grabbing the bottom part of the rib/stem with one hand and using your other hand to grab the leaves on either side of the stem and pull them down to the top of the kale piece, essentially stripping the leaves from the stem.
Once you have your kale leaves, thinly slice them. We recommend rolling the leaves and thinly slicing and chopping them in a big roll, which helps the kale stay in one place and gives you more uniform ribbons of kale. Place the kale in a bowl and drizzle a little oil on top and add a pinch of salt. Massage the kale with your hands for 30 seconds or so to help it break down. Toss with your desired amount of Primal Kitchen Plant Based Caesar dressing. We used 4 tablespoons, or about 1 tablespoon per serving.
Add the cauliflower, chickpeas and sliced onion to the salad and toss to combine. Add more dressing or salt and pepper if needed. Top with cheese if desired and enjoy!