Vegan Kale Caesar Salad with Lentils

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Vegan Kale Caesar Salad with Lentils

This easy vegan kale caesar salad is packed with vitamins and nutrients, thanks to pomegranates, avocado carrots, lentils, kale and a cashew based vegan caesar dressing. 

Vegan Kale Caesar Salad with Lentils

Vegan Kale Caesar Salad with Lentils

Vegan caesar dressing is simple and easy to make, with only a few ingredients, saves well in the refrigerator and tastes so much like regular Caesar. Thanks to dijon mustard, garlic, and creamy cashews, this vegan Caesar dressing has that classic tangy taste and creamy consistency.

If you’re trying to cut back on dairy or trying out veganism, bookmark this easy vegan Caesar dressing and pour it on everything!

How to make vegan Caesar dressing
  • Soak cashews overnight or for at least 2 hours
  • Drain and rinse the cashews and blend together with almond milk, garlic, lemon juice, and Dijon mustard
  • Taste and adjust with salt and pepper as needed

Vegan Kale Caesar Salad with Lentils

Once you nail down this recipe, you’ll be making it all the time! For this salad, I used finely chopped kale and topped it with lentils, pomegranates, spiralized carrots, and avocado. Packed with vitamins and nutrients, this is a satisfying but easy vegan salad to make all winter long.

You can swap the lentils for quinoa or farro for a different flavor, consistency, and nutrient profile. The spiralized carrots add a nice crunch and extra veggies to this salad, while the pomegranates give it a hint of sweetness.

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Nutritional Information & Recipe

Vegan Kale Caesar Salad with Lentils


  • For the salad:
  • 6 cups finely chopped kale
  • 1 large carrot or 2 medium, peeled, Blade D, noodles trimmed
  • 1 cup cooked lentils of choice I used brown
  • ½ cup pomegranate arils
  • 2 avocadoes peeled, pitted, sliced
  • For the Caesar dressing:
  • ¼ cup raw cashews soaked overnight or at least for 2 hours
  • ¼ cup unsweetened plain almond milk
  • 1 large clove garlic sliced
  • ½ tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • salt and pepper


  • Make the dressing. Drain and rinse the cashews. Place into a high speed blender along with the almond milk, garlic, lemon juice, and Dijon mustard. Season with salt and pepper. Blend until smooth.
  • Pour 1/3 cup of the dressing into a large bowl. Reserve the rest in the refrigerator for up to 1 week (you’re going to want to use it again and again!) Add the kale and carrot noodles. Using your hands or tongs, toss together to coat the kale and carrots completely. I like to massage the kale a bit to soften it. Divide the salad into bowls and top each with lentils, pomegranates, and avocado and an extra drizzle of dressing, if you’d like. Serve.

Vegan Kale Caesar Salad with Lentils

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Jacqui says:
Yum! This looks amazing. Kale Caesar Salads are my favorite and I've been looking for a great vegan caesar dressing. Thank you!
Carly Glazer says:
Hi Jacqui! Hope you enjoy!

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