This classic Kale Caesar Salad is one of my all-time favorites! It’s tossed in a Vegan Caesar Salad dressing made with vegan mayonnaise, lemon juice, Dijon mustard, and (the key ingredient) vegan Worcestershire sauce.
Vegan Kale Caesar Salad is not only easy to make but the flavors rival that of any restaurant-quality Caesar salad! This salad is also very healthy. The dressing is made with all vegan ingredients which omits eggs and anchovies, both of which are found in traditional Caesar dressings.
I can’t wait for you to try the dressing, you are going to be shocked at how closely it resembles the real thing! And it’s so easy to make.
I also love using kale in this salad. Kale is a powerhouse of nutrients and it’s loaded with antioxidants which reduce inflammation and combat high blood pressure. (1)
Kale Caesar Salad Recipe
- Romaine Lettuce – You don’t have to use Romaine but I like using a combination of greens.
- Kale – I like using curly kale for this recipe. You can also use baby kale which has a softer texture.
- Roasted Brussel Sprouts – You’re going to coat your Brussel sprouts in olive oil and bake them. These are optional but they add a lot to the overall flavor and texture of the salad. I highly recommend them in this recipe!
- Pistachios – I love adding nuts to my salads. They add a little protein and a nice crunch!
- Raisins – The sweetness of raisins perfectly balances out the bitterness of kale.
- Croutons – I like using homemade croutons for this recipe but you can also buy them.
- Vegan Mayonnaise – Best Foods makes my favorite vegan mayonnaise. The flavor is almost identical to that of regular mayonnaise. You can find it in most grocery stores.
- Olive Oil – Use extra virgin olive oil because the flavor is much lighter.
- Lemon Juice – Fresh squeezed.
- Vegan Worcestershire Sauce – Traditional Worcestershire sauce is made with anchovies. I use a vegan version that omits them. Many stores sell Worcestershire sauce that doesn’t include anchovies; just make sure to check the label before you make a purchase.
- Dijon Mustard
- Garlic – I use fresh garlic but you can also use a quarter teaspoon of garlic powder instead.
How To Make Kale Caesar Salad
- Make Dressing. Add all dressing ingredients into a mixing bowl and whisk together until smooth and well combined.
- Roast Brussel Sprouts. Coat Brussel sprouts with olive oil, place them on a cookie sheet, and bake them at 400 degrees F. for 35 to 40 minutes.
- Prepare Salad Greens. Wash and dry both kale and Romaine lettuce. Tear kale into small pieces and chop Romaine lettuce.
- Toss Salad Ingredients Together. In a large mixing bowl, add kale, Romaine lettuce, roasted Brussel sprouts, croutons, pistachios, raisins, and dressing. Toss well to combine.
How To Make Vegan Caesar Salad Dressing
- Place Ingredients In Mixing Bowl. Add vegan mayonnaise, Dijon mustard, olive oil, lemon juice, vegan Worcestershire sauce, and minced garlic into a mixing bowl.
- Whisk Ingredients Together. Using a whisk, mix all ingredients vigorously until dressing becomes creamy and soft.
Here’s my full post for Vegan Caesar Dressing.
Roasting Brussel Sprouts
- Preheat Oven to 400 Degrees F.
- Prepare Brussel Sprouts. If you purchased whole Brussel sprouts, cut them in half. Add Brussel sprouts to a small mixing bowl along with 1/4 cup olive oil and a pinch of salt. Toss Brussel sprouts in oil and salt.
- Roast Brussel Sprouts. Bake sprouts in the oven for 35 to 40 minutes until they become crisp and start to blacken slightly.
Baking Homemade Croutons
- Preheat Oven to 350 Degrees F.
- Cut Bread Into Cubes. 3/4-inch cubes.
- Coat Bread Cubes In Olive Oil. Place bread cubes, 1/4 cup of olive oil, and pinch of salt into a mixing bowl and toss well.
- Bake Croutons. Place bread cubes on a baking sheet. Bake for 10 to 15 minutes until they become golden brown.
You can liven this Vegan Kale Caesar Salad up even more with some of these toppings.
- Sun-dried tomatoes
- Marinated artichoke hearts
- Hearts of palm
- Kalamata olives
- Chickpeas or white beans
- Pine nuts
You can also use a variety of different greens such as arugula or spinach.
This salad will keep well in an airtight container in the refrigerator for up to 4 days. However, do not toss the salad in dressing before storing it but store both the dressing and salad in their own separate containers, otherwise the salad will become soggy.
Looking For More Vegan Salad Recipes?
- Tomato Cucumber Salad
- Vegan Macaroni Salad
- Shirazi Salad
- Taco Salad
- Southwest Quinoa Salad
- Mixed Berry Salad
- Greek Potato Salad
- Vegan Ranch
- Jalapeno Ranch Dressing
- Mango Avocado Salad
See all our Vegan Salad Recipes at The Vegan Plate!
For The Salad
- 1 Bunch kale, washed, dried, and chopped
- 1 Bunch Romaine lettuce, washed dried, and chopped
- 8 to 12 Small Brussel sprouts, roasted
- 1/4 Cup roasted pistachios
- 1/4 Cup raisins
- 1 Cup croutons
- 2 Cups vegan Caesar salad dressing
For The Dressing
- 5 Tablespoons vegan mayonnaise
- 1/4 Cup extra virgin olive oil
- 1 Tablespoon lemon juice, freshly squeezed
- 5 Teaspoons vegan Worcestershire sauce
- 2 Teaspoons Dijon mustard
- 1 Garlic clove, minced
For The Salad
- Mix all salad dressing ingredients until smooth and well combined.
- Wash kale and Romaine lettuce. Tear kale into small pieces and chop Romaine lettuce.
- In a large mixing bowl, add kale, Romaine lettuce, roasted Brussel sprouts, croutons, pistachios, raisins, and dressing. Toss well to combine.
For The Dressing
- Pour all dressing ingredients into a mixing bowl.
- Using a whisk, mix all ingredients until dressing becomes soft and creamy.
Recipe For Croutons
- Preheat oven to 350 degrees F.
- Cut a loaf of Italian or French bread into 3/4-inch cubes.
- Place bread cubes, 1/4 cup of olive oil, and pinch of salt into a mixing bowl and toss well so that bread cubes are thoroughly coated.
- Place bread cubes on a baking sheet and bake for 10 to 15 minutes until crisp and golden brown.
Recipe For Roasted Brussel Sprouts
- Preheat oven to 400 degrees F.
- If you bought whole Brussel sprouts, cut them in half.
- Add sprouts to a small mixing bowl along with 1/4 cup olive oil and a pinch of salt. Using either your hands or a spoon mix sprouts in oil so they are fully coated.
- Cook sprouts in the oven for 35 to 40 minutes until they begin to blacken slightly on the outside.
Amount Per Serving: Calories: 1049Total Fat: 100gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 80gCholesterol: 49mgSodium: 1881mgCarbohydrates: 33gFiber: 5gSugar: 14gProtein: 9g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.