Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Yoga Food, Diet, and Recipes

This Caesar-ish Kale Salad Has a Surprising Gut-Boosting Ingredient

Just when you thought kale salads couldn't get any healthier, we made this one gut-healing, energizing and totally dairy-free.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All Access
$1.33 / week *

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all 17 publications in the Outside network like Vegetarian Times, Clean Eating, Yoga Journal, Outside and more
  • Exclusive yoga sequences from top teachers
  • Live and on-demand yoga classes
  • More than 100 diet-specific meal plans
  • Try out best-in-class yoga & fitness gear and apparel for free before you buy
Join Outside+
Yoga Journal

Print + Digital
Special Price
$0.46 / week *

  • Annual subscription to Yoga Journal magazine
  • Access to all member-exclusive content on YogaJournal.com
  • Ad-free access to YogaJournal.com
Join Yoga Journal

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

An exciting twist on the now classic kale Caesar, this one packs cherry tomatoes, hemp seeds and pepitas plus a surprising secret ingredient in the dressing – miso – for an a deeply gut-nourishing bowl of greens.

Raw cashews form the base for this silky dressing with big Caesar flavor. To keep it dairy-free, we used nutritional yeast in place of Parmesan cheese for an authentic taste plus a boost of B12, an essential nutrient that can be hard to come by on a plant-forward plan.

Servings
2
Duration
20 min

Ingredients

Dressing

  • 1⁄4 cup raw cashews
  • 1⁄4 cup hot water
  • 2 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1 tbsp extra-virgin olive oil
  • 2 tsp white miso
  • 1 clove garlic, peeled
  • 1 tsp Dijon mustard
  • 1⁄8 tsp ground black pepper
  • Pinch sea salt

Salad

  • 1 bunch kale, ribs removed and roughly chopped
  • 2 tbsp hemp seeds
  • 1⁄4 cup pepitas (aka pumpkin seeds)
  • 1 cup grape or cherry tomatoes, halved
  • 2 tbsp minced shallots

Preparation

  1. Make dressing: To a blender, add cashews and pulse to a fine powder. Add hot water and pulse again until very smooth. Add remaining dressing ingredients and pulse until smooth.
  2. To a large bowl, add kale. Pour dressing over kale. Using both hands, massage dressing into kale for 60 to 90 seconds. Add hemp and pumpkin seeds and toss. Toss in tomatoes and shallots.

NOTE: If following our Meal Plan, store leftover serving in an airtight container in the fridge.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 396
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 8 g
  • Protein Content 19 g
  • Saturated Fat Content 4 g
  • Sodium Content 407 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 8 g