Kale Caesar Salad
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Kale Caesar Salad
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This easy kale Caesar salad recipe is everything you love about the original, but with the addition of tender kale. Quick homemade croutons set it apart!
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Ingredients
- 1 small bunch kale about 8 ounces curly or Lacinato kale
- 2 tablespoons extra-virgin olive oil divided
- A few pinches kosher salt
- 1 large head romaine chopped about 4 cups
- 5 slices day-old bread or 5 ounces crusty artisan bread, torn into 1-inch pieces
- Homemade Caesar Dressing or your favorite store bought Caesar dressing
- ⅔ cup shaved Parmesan cheese I love great big pieces here
- ½ cup Air Fryer Chickpeas optional
- 1 small lime optional for Sweetgreen vibes
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Instructions
- Place a rack in the center of your oven and preheat to 375°F. Rip the kale leaves away from the stems and discard the stems. Chop the leaves into fine ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt and drizzle with 2 teaspoons of the oil. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color and feels softer.
- Add the romaine to the bowl with the kale.
- Make croutons: Spread the bread onto an ungreased baking sheet and drizzle with the remaining 2 tablespoons + 2 teaspoons oil. Sprinkle with a pinch of salt. Toss to coat, then spread into an even layer. Bake until golden and crisp, about 15 minutes, tossing once or twice throughout — the baking time will depend on the thickness and softness of your bread, so keep an eye on them. Set aside to cool, then crumble or chop into smaller pieces (no one likes a huge crouton that cracks a tooth).
- Add half each of the Parmesan, croutons, and chickpeas (if using) to the bowl with the kale and romaine. Drizzle about half of the dressing over the top. Squeeze in the lime, if using. With tongs (your hands actually work even better), toss to combine. Add more dressing as needed so the leaves have a complete light coating but are by no means drippy and soggy. Sprinkle with the remaining croutons, Parm, and chickpeas. Enjoy immediate or refrigerate for up to 4 hours.
Notes
- TO STORE: This isn’t a salad that stores well when assembled; the romaine will wilt. If you’re planning this kale Caesar salad for meal prep, I recommend keeping the different components separate and then assembling it all just before serving. If you’ve assembled it and added the dressing, it will last up to 4 hours before it starts getting soggy and sad.
- Nutritional information is calculated based on using my Healthy Caesar Dressing. If you use store-bought, the nutritional information will differ.
- TO STORE: This isn’t a salad that stores well when assembled; the romaine will wilt. If you’re planning this kale Caesar salad for meal prep, I recommend keeping the different components separate and then assembling it all just before serving. If you’ve assembled it and added the dressing, it will last up to 4 hours before it starts getting soggy and sad.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
18g
(6%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
17mg
(6%)
Potassium
334mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
6673IU
(133%)
Vitamin C
43mg
(48%)
Calcium
378mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 6673IU | 133% |
| Vitamin C | 43mg | 48% |
| Calcium | 378mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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