Kale Caesar Salad

easy kale caesar salad recipe

A salad I have been making for years, this Kale Caesar Salad makes for a great summer dish. Swapping a few ingredients from the traditional recipe yields a yummy and healthier version of a classic salad.

easy kale caesar salad recipe

Kale Caesar Salad

I’m sure that you know by now that I like changing up traditional recipes for a different spin and making them healthier. While my all-time favorite “healthy spin” dish is the Zoodle Mac and Cheese (you can get that recipe here), this Kale Caesar Salad is a close second. For this easy summer salad, I swapped the Romaine for kale and the croutons for the roasted chickpeas and kept a pretty classic dressing. I used The Pioneer Woman’s Caesar dressing recipe and made a few changes to fit our preferences.

A side note on the roasted chickpeas: chickpeas are one of my favorite snacks and salad toppers because they give you that “crunch” like a potato chip or crouton. And they are so easy to make! I just tossed these with olive oil, salt and pepper, but you could also try different spices like rosemary, cumin or even my husband’s favorite, Old Bay seasoning! Chickpeas are also a great source of protein.

Speaking of protein, you could easily serve this with grilled chicken making it a great summer dinner idea. Check out this easy, healthy and yummy summer salad recipe below!

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Kale Caesar Salad
Instructions
For the dressing:
  1. In a blender or food processor, add the garlic, Dijon mustard, vinegar and Worcestershire sauce. Add the lemon juice and pulse on low for a few seconds, scraping down the sides. With the blender or food processor running, add the olive oil and combine completely. Scrape down the sides as necessary. Add the salt, pepper and Parmesan cheese and pulse until combined. Refrigerate the dressing for a couple of hours before adding to the salad.
For the salad:
  1. Preheat the oven to 400 degrees. After draining and rinsing the chickpeas, dry them with a paper towel. In a medium-sized bowl, toss the chickpeas with the olive oil and salt and pepper. Transfer the chickpeas to a rimmed baking sheet and bake for 20-30 minutes, or just until the chickpeas are crunchy. Allow to cool before adding to the salad. In a large serving bowl, place the kale and chickpeas and toss with the dressing. Using a vegetable peeler, shave off a section of Parmesan to top the salad. Serve immediately and enjoy!
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kale caesar salad

kale-caesar-salad



I have been on a real “kale-kick” as of late. I feel like every week when I go to the grocery store, I am buying at least one {sometimes two!} of those huge 10 cup bags of kale! Kale is a great vegetable that can be used in so many different ways: smoothies, soup, kale pesto {see my spinach pesto here} and even salads. I have made plenty of kale salads, but was recently inspired by a salad I have seen on a few restaurant menus as of late: Kale Caesar. 


Caesar dressing can be pretty high in fat {and I always opt for the dressings without anchovies} but by using low fat or light mayonnaise, you can really cut down on the calories. I also like to combine the kale with chopped Romaine {you can use any amount you would like, but I used about 1-1.5 cups} since kale can be rough on it’s own. Another fun spin is roasted chickpeas instead of croutons. I am totally obsessed with roasted chickpeas and I love to flavor them with different spices, but the simplicity of olive oil, salt and pepper is so perfect with this salad and it adds the best crunch! If you are looking to add more protein to this salad you could add chicken or even tofu {another one of my current obsessions}. And don’t be afraid to add other favorite Caesar salad ingredients such as tomatoes, hard-boiled eggs or anything else you like! 
kale-caesar-salad-ingredients

kale-caesar-salad

kale-caesar-salad

kale-caesar-salad

kale-caesar-salad
Plates: Juliska | Flatware: Kate Spade | Salad Bowl: Crate & Barrel | Salad Servers: Crate & Barrel, similar here | Citrus Squeezer: Crate & Barrel | Nail Polish: Essie {Fiji}  

3.5-4 cups kale, de-stemmed 

1-1.5 cups Romaine lettuce, chopped
1/2 small red onion, thinly sliced
15.5 ounces garbanzo beans, drained & rinsed
1/2 lemon
Olive oil
Salt & pepper to taste
Additional Parmesan cheese for garnish, if desired

For the dressing:
1/4 cup low fat or light mayonnaise
1/4 cup Parmesan cheese
1/2 lemon
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt & pepper to taste
Preheat the oven to 400 degrees. Toss the garbanzo beans with olive oil and salt and pepper; bake for 30 minutes until crispy. Meanwhile, in a large bowl, combine the kale, chopped Romaine, and red onion; set aside. In a separate bowl, whisk together all the dressing ingredients until smooth. Add the crunchy garbanzo beans to the kale and Romaine mixture and squeeze the other half of the lemon over the salad; toss with the dressing. Garnish with additional Parmesan cheese if desired. 
Thanks for stopping by! Have a wonderful day!


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2 thoughts on “kale caesar salad

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