Vegan Kale Caesar Salad with Lentils

dairy freegluten freepaleoveganvegetarian
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.

More Caesar dressing recipes:

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Vegan Kale Caesar Salad with Lentils

Ingredients

  • 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

Instructions

  • 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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

3 comments

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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...