Kale Caesar Salad with Croutons
You know what? I used to think kale was just fancy rabbit food until I tried this Kale Caesar Salad.
Now I’m totally hooked! This salad mixes tender kale with crispy romaine and tops it with the creamiest dressing you’ve ever tasted.
The best part? Those golden sourdough croutons that make every bite crunch just right. Trust me, even my picky kids ask for seconds!
Why You’ll Love Kale Caesar Salad
This salad totally changed my mind about eating healthy – it tastes way too good to be good for you!
- No More Mayo Blues: I swapped heavy mayo for Greek yogurt, and nobody can tell the difference.
- Texture Heaven: Every forkful gives you soft kale, crispy lettuce, and crunchy croutons.
- Sunday Prep Win: Make everything ahead and just toss together when you’re hungry.
- Dinner or Side: Works great next to grilled chicken or as a light lunch.
- Restaurant Vibes: Tastes like you paid $15 for it at a fancy place.
Speaking of fall treats, you should try my avocado Caesar salad too – it’s another family favorite that screams cozy autumn vibes.
Ingredients You’ll Need
Here’s what you’ll grab at the store – I put exact amounts in the recipe card below so don’t worry!
- Fresh Kale: I like the curly kind but any type works great.
- Romaine Lettuce: Gives you that classic Caesar crunch we all love.
- Parmesan Cheese: More cheese because why not – cheese makes everything better.
- Sourdough Bread: Day-old bread actually works better than fresh for making croutons.
- Olive Oil: Helps everything get nice and golden without burning up.
- Garlic Powder: Way easier than mincing fresh garlic for the croutons.
- Dried Parsley: Adds a pop of green color that looks really pretty.
- For the Caesar Dressing: This homemade dressing uses Greek yogurt instead of mayo for a healthier twist that tastes absolutely incredible. You’ll need plain Greek yogurt, fresh lemon juice, olive oil, grated Parmesan, Dijon mustard, fresh garlic, Worcestershire sauce, and anchovy paste for authentic Caesar flavor.
How to Make Kale Caesar Salad
Don’t worry – this recipe is way easier than it looks and comes together really fast.
Step 1: Prepare the Dressing
Toss everything in your food processor and let it rip until smooth. You’ll need ½ cup Greek yogurt, ¼ cup parmesan, 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 tablespoons milk, plus all the other dressing goodies. Pop it in the fridge while you do everything else.
Step 2: Make Those Golden Croutons
Heat your oven to 375°F and grab some parchment paper for your pan. Mix 4 cups cubed sourdough with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and 1 teaspoon dried parsley. Bake them for 8-10 minutes until they smell incredible.
Step 3: Massage the Kale
Cut off those tough stems and chop your kale into pieces you can actually eat. Put 4 cups chopped kale in a big bowl, add some olive oil and lemon juice, then massage it with your hands for 5 whole minutes. Yes, it feels weird but the kale gets so much softer!
Step 4: Chop the Romaine
Cut your romaine into bite-sized pieces – I use both the leafy parts and the crunchy white parts because they taste different. You want 2 cups total to balance out all that massaged kale perfectly.
Step 5: Mix It All Together
Combine your massaged kale with the chopped romaine in your serving bowl. Sprinkle in ½ to ¾ cup shredded parmesan and pour on as much dressing as looks good to you. Toss everything until it’s all coated – don’t be shy about getting your hands dirty here.
Step 6: Time to Enjoy!
Add those warm croutons right before you serve and crack some fresh pepper on top. The warm croutons with the cool salad is just AMAZING – you’re going to love this combination!
Tips for the Best Kale Caesar Salad
Here are my secrets for making this salad turn out perfect every single time you make it.
- Really Massage That Kale: I’m serious about the 5 minutes – set a timer because it makes a huge difference.
- Grate Your Own Cheese: Pre-shredded parmesan tastes like plastic compared to fresh.
- Start Light on Dressing: You can always add more, but you can’t take it back.
- Add Croutons Last: Nobody wants soggy croutons ruining their salad experience.
- Let Croutons Cool: Hot croutons get steamy and gross in storage containers.
- Pick Good Kale: Skip any bunches with yellow or slimy leaves.
Variations and Substitutions
Want to switch things up? Here are some easy swaps that work really well with this recipe.
- Make It Vegan: Use cashew cream and nutritional yeast instead of the dairy stuff.
- Go Gluten-Free: Skip the croutons or use gluten-free bread if you have it.
- Add Some Protein: Grilled chicken or chickpeas make this a real meal.
- Try Different Greens: Spinach or arugula work if you can’t find good kale.
- Skip the Nuts: Just season your croutons with herbs instead of anything nutty.
- Cut the Sodium: Use less salt and find low-sodium Worcestershire sauce.
Make-Ahead and Storage Tips
I love making parts of this salad ahead because weeknight dinners get crazy around here. Your dressing stays good in the fridge for 4 whole days in any jar with a lid. Those croutons keep their crunch for 3 days if you store them in something airtight.
You can even massage your kale the night before and it’ll be ready to go. Just don’t dress the whole salad until you’re ready to eat it or everything gets soggy and sad.
Recipe FAQs
How long does homemade Caesar dressing last?
Keep it cold in your fridge for up to 4 days and it’ll taste just as good.
Can I skip massaging the kale leaves?
Nope! Massaging makes the kale soft and tasty instead of tough and bitter.
What’s the best kale variety for this salad?
I love lacinato kale but the curly stuff works great too when you massage it well.
Can I make croutons ahead of time?
Yes! Store them in something airtight for up to 3 days at room temperature.
Can I substitute the Greek yogurt in dressing?
Greek yogurt is my favorite but sour cream or regular mayo work too.
How do I prevent the salad from getting soggy?
Add dressing right before eating and keep everything separate until then.
Can I add other vegetables to this salad?
Cherry tomatoes or cucumbers taste great, but don’t go overboard with extras.
What proteins pair well with this salad?
Grilled chicken, salmon, or even hard-boiled eggs make this a complete dinner.
How do I know when kale is properly massaged?
The leaves get smaller, darker, and feel soft when you touch them.
Kale Caesar Salad with Croutons
Ingredients
For the Caesar Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons whole milk
- 1 teaspoon smooth Dijon mustard
- 2 small garlic cloves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/4 teaspoon kosher salt
- Cracked black pepper to taste
For the Sourdough Croutons:
- 4 cups sourdough bread cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
For the Salad:
- 4 cups fresh kale leaves
- 2 cups romaine lettuce
- 3/4 cup shredded Parmesan cheese
- cracked black pepper to taste
Instructions
- Blend your dressing: Dump all dressing ingredients in your food processor and blend until it looks smooth and creamy.
- Get your oven ready: Preheat to 375°F and line a baking sheet with parchment paper so nothing sticks.
- Toss the bread: Mix 4 cups sourdough cubes with 2 tablespoons olive oil and all the seasonings until everything's coated.
- Bake those croutons: Spread seasoned bread on your pan and bake for 8-10 minutes until they're golden and smell incredible.
- Massage kale: Remove stems from 4 cups kale and massage with olive oil and lemon juice for 5 minutes until softened.
- Mix the salad: Combine massaged kale, 2 cups chopped romaine, and 3/4 cup parmesan with however much dressing looks good.
- Serve it up: Top with those warm croutons and fresh pepper right before eating – YUM!
Notes
- Really massage that kale for the full 5 minutes, or it’ll taste tough and nobody wants that.
- Keep your dressing in the fridge for up to 4 days and croutons at room temperature for 3 days.
- Add croutons right before serving so they stay crispy and don’t get all soggy and gross.
- Fresh grated Parmesan tastes so much better than the stuff that comes pre-shredded in bags.
- Start with less dressing and add more if you want – you can always put more on!
