Kale Caesar Salad (Just Like Sweetgreen!)

    Kale Caesar Salad

    A bowl of kale salad topped with shaved Parmesan cheese, crispy chickpeas, and croutons. A fork rests in the bowl. Lime wedges and a small bowl of dressing are on the side. The background is a light-colored surface.

    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!

    A bowl of kale salad topped with shaved Parmesan cheese, crispy chickpeas, and croutons. A fork rests in the bowl. Lime wedges and a small bowl of dressing are on the side. The background is a light-colored surface.

    A Caesar salad for kale lovers.

    cookbook author erin clarke of well plated

    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

    A white bowl filled with freshly chopped kale placed on a speckled gray surface.
    Chunks of bread are evenly spread across a metal baking tray. The bread pieces are of various sizes and have a golden-brown crust, suggesting they are ready to be toasted or baked. The tray rests on a light, speckled surface.
    A white bowl filled with a salad featuring crispy chickpeas, chopped lettuce, shredded cheese, and croutons on a speckled gray surface. The ingredients are arranged in sections within the bowl.
    A white bowl filled with a kale and romaine lettuce salad, topped with croutons. Two serving utensils are placed in the bowl. The background is a light, textured surface.

    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!

    A bowl of kale Caesar salad topped with shaved parmesan, roasted chickpeas, and croutons. A wedge of lime is on the side. In the background, there's a small bowl of chickpeas and a pitcher of dressing.

    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

    • Italian Chopped Salad
    • Taco Salad Recipe
    • Chinese Chicken Salad
    A bowl of kale salad topped with shaved Parmesan cheese, crispy chickpeas, and croutons. A fork rests in the bowl. Lime wedges and a small bowl of dressing are on the side. The background is a light-colored surface.
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    Kale Caesar Salad

    This easy kale Caesar salad recipe is everything you love about the original, but with the addition of tender kale. Quick homemade croutons set it apart!
    Course Salad
    Cuisine American
    Prep Time 25 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 289kcal
    Author Erin Clarke / Well Plated

    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.
      A white bowl filled with freshly chopped kale placed on a speckled gray surface.
    • 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).
      Chunks of bread are evenly spread across a metal baking tray. The bread pieces are of various sizes and have a golden-brown crust, suggesting they are ready to be toasted or baked. The tray rests on a light, speckled surface.
    • 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.
      A white bowl filled with a kale and romaine lettuce salad, topped with croutons. Two serving utensils are placed in the bowl. The background is a light, textured surface.

    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

    Calories: 289kcal | Carbohydrates: 18g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 17mg | Potassium: 334mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6673IU | Vitamin C: 43mg | Calcium: 378mg | Iron: 2mg

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