I’m on a salad kick. When this happens I embrace it.

Enter my new favorite vegan caesar salad. This is a recipe I’ve been tweaking for a few years now. I’ve shared a couple different versions on the blog before, but I think this one is the very best.

It all starts with the creamy rich dressing and then of course the crunchy toppings. The thing I’m always trying to experiment with for this typically non-vegan dressing is how to replace the anchovies. They add a distinct flavor to caesar dressing and one that is hard to replicate with a vegan substitution.

I’ve used kelp granules before to add a bit of a salty fish flavor and it worked pretty well. Kelp can be a more difficult ingredient to find, so last year I got to playing with this recipe again and a light bulb went off.

What about nori!? You know, sushi wrappers! And instead of a fully cashew based dressing, I added chickpeas to the dressing to lighten it up a bit. The result was fantastic.

For this latest version I made a few final tweaks and I think am finally settled on my favorite vegan caesar dressing.

Now about that crunchy topping…

I’ve found the key to roasting chickpeas is keeping the heat at 375° and no higher if you want them ultra crispy but not at all burnt.

The salad is finished off with sliced almonds tossed with a splash of tamari and roasted until golden brown.

You can find all the details for this Vegan Caesar Salad over on Craftsy today!

Enjoy!

Ashley

psst! Check out Laura’s vegan caesar salad from last week! Her pine nut parmesan sounds outstanding!

It’s a festive kale + brussels sprout salad just in time for the holidays!

Or, for everyday.

I’ve definitely been eating this every.single.day.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

The shredded kale + brussels are where it’s at. So much crunch! They’re dressed with olive oil + lemon juice and that is it!

No fancy dressing needed.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

And how about we add more texture with a thinly sliced pink lady apple? Only about 3/4 of my apple made it into the salad and the other 1/4 straight into my mouth. I love, LOVE apples.

Pink lady are my current favorite. It’s a guaranteed amazing apple time + time again. Never mealy (the worst!).

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

Pistachios are so underrated in salads. Roasted + salted are the best here.

Tart dried cherries are added for chew and a sweet + sour bite.

And lastly, feta is worked into the greens so you get little bits with each bite you take.

Mmmhmm.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

This salad should keep you going for the rest of winter. It’s one of those salad recipes you just don’t get sick of. Well, I’m hoping you don’t.

Bonus! It stays fresh if you make this a day ahead and pack for work. Just leave the pistachios off until you’re ready to eat. A squeeze of lemon on the apples will prevent them from turning brown, even overnight.

So, what’s stopping you?

Nada.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

Print Recipe!

adapted from: Love & Lemons

Kale + Brussels Sprout Fruit and Nut Salad

gluten-free, vegan option // yields 4 servings or 2 meal-sized servings

1 head lacinato kale, de-stemmed
8-10 brussels sprouts
1 large crisp apple
3/4 cup tart dried cherries
3/4 cup roasted salted pistachios
2-3 ounces sheep’s milk feta
3-4 tablespoons fresh lemon juice
3-4 tablespoons extra virgin olive oil
salt + pepper to taste

Stack kale leaves on top of one another and roll in half (lengthwise) to gather them up. Slice into thin ribbons. Place in a large bowl. Shred brussels with a mandolin or slice thinly with a sharp knife. Discard stem ends. Place in the bowl.

Add 3 tablespoons of lemon juice, 3 tablespoons of olive oil, and a pinch or two of salt and pepper. Thoroughly massage into the greens. Place in the fridge for 10-15 minutes (optional but helps dressing absorb and soften the greens just slightly).

Crumble 2-3oz of feta over the greens and massage in. Taste the greens and add more lemon, olive oil, salt, and/or pepper if needed. Thinly slice the apple and rub with a squeeze of lemon juice. Add to the salad along with the pistachios and cherries.

Serve.

Store leftover in a sealed container and add more lemon/olive oil if needed the following day.

Notes: Keeps well for 1-2 days but pistachios will soften a bit. Best served for a crowd same day as it was made. To make this vegan, simply leave off the feta and add an extra pinch of salt and lemon.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

Are you up for a cookie recipe on Monday? Or are you totally over cookies? Dumb question?

Happy Friday!

Ashley