This Kale Caesar Salad is everything you love about the original—the creamy dressing, the fabulous croutons, the Parmesan cheese—with tender massaged kale leaves tossed with the crisp romaine. Hello, lunch!
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A Caesar salad for kale lovers.
This kale Caesar salad is inspired by the Sweetgreen version—because while I could definitely eat at Sweetgreen on the daily, I don’t think I want to take that kind of hit to my bank account.
Like my Chicken Caesar Wrap and Chicken Caesar Pasta Salad, this Caesar is really all about that classic dressing. Put the same ingredients together without it and it just wouldn’t be the same. But rich, creamy, tangy, deeply savory (thanks, anchovies!) Caesar dressing really makes this salad sing.
The croutons here are homemade, and believe me it’s worth it. Unlike rock-hard nuggets from the bag that scrape your mouth or go flying across the room when you try to spear them with your fork, they’re crispy on the outside but with the right amount of chew and give in the center to make them a pleasure to eat.
You can customize your kale Caesar salad just like you do at Sweetgreen—add steak (maybe Air Fryer Steak Bites?), top it with Grilled Chicken Breast, or crispy chickpeas. And don’t forget the lime squeeze!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Kale. You can use curly kale or Lacinato kale (also known as dinosaur kale and Tuscan kale).
- Romaine. The kale gets tender and velvety when you massage it, so romaine is the perfect crisp contrast.
- Bread. Tear it into pieces to make croutons. I use day-old bread or crusty artisan bread. A homemade sourdough loaf would be perfection too.
- Homemade Caesar Dressing. Store-bought is totally fine, but I love my Caesar Dressing recipe, which is extra creamy and tangy thanks to the addition of Greek yogurt.
- Parmesan Cheese. Use a vegetable peeler to shave it into thick shreds.
- Air Fryer Chickpeas. Or Roasted Chickpeas. These are optional, but I love the crunch they add to the salad.
- Lime. Optional, for those Sweetgreen vibes.
How to Make a Kale Caesar Salad
Massage the Kale. Remove the stems and slice the kale into ribbons. Toss the kale in a big bowl with salt and oil, then massage until it goes from fibrous and crisp to silky-soft.
Add the Romaine. Toss it with the kale. Let them get acquainted with each other while you work on the next steps.
Make the Croutons. Toss the bread with oil and salt, then spread it into an even layer on a baking sheet. Bake at 375ºF for about 15 minutes, tossing once or twice, until the bread is crisp. Crumble the croutons into smaller pieces.
Finish Your Salad. Add half of the Parm, croutons, and chickpeas to the greens, along with half the dressing and a squeeze of lime. Toss, then add the remaining Parm, croutons, and chickpeas and serve with the extra dressing. ENJOY!
Protein + Mix-In Ideas
- Steak. Try this Air Fryer Steak, which is tender and juicy.
- Chicken. Baked Chicken Breast is always a favorite.
- More Veggies. Cucumber, tomatoes, and Parmesan crisps are also delish in a kale Caesar.
What to Serve with Kale Caesar Salad
If you’re serving this salad as a side, pair it with one of these mains.
- Pasta. Like this simple Lemon Pasta recipe.
- Any Protein. This Chicken Marsala would be perfect.
- Risotto. Make your Beet Risotto a filling meal by pairing it with salad.
More Meal-Worthy Salads
Kale Caesar Salad
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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
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
- 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
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I made this kale salad for dinner as a side, and it ended up being the star of the meal! The kale held up so well to the dressing without getting soggy, and the flavors just got better the longer it sat. I could honestly eat this everyday! Thank you!
So glad to hear you enjoyed the salad, Jessica! Thank you!
If you think you don’t like kale, you have to try this salad! The texture is so much better after massaging it, and it absorbs the dressing in the best way. The homemade croutons are insanely good, and I love how the chickpeas add a little extra protein. Thank you for sharing this recipe!
Thanks so much, Georgina!
I never thought I’d be so obsessed with a salad, but here we are! The balance of flavors is spot on, crunchy croutons, fresh greens, and that perfect hit of Parmesan. Massaging the kale with a little salt really helps mellow it out, and the dressing clings to the leaves so well. I could eat this every day!
It’s such a good one! Thanks Elizabeth!