• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Salads

Vegan Kale Caesar Salad With Mushroom Bacon Bits

Dec 30, 2016 -May contain affiliate links

212 shares
  • 57
Jump to Recipe·Print Recipe·5 from 1 review
Have your Vegan Detox and enjoy it too. A deliciously filling and satisfying Kale Salad with sweet roasted butternut squash and juicy pomegranate seeds

Looking for a great dish to entertain and get a head start on your healthy eating? You'll love this Vegan Kale Caesar Salad With Mushroom Bacon Bits!

Bird's eye view of a bowl of Vegan Kale Caesar Salad With Mushroom Bacon Bits with butternut squash and Pomegranates

Whether you're looking to entertain this weekend, or start eating a little bit healthier, this salad is a delicious, wholesome way to do it! Loaded with seasonal veggies, like kale and butternut squash, juicy pomegranates and nutty hemp seeds.

The creamy vegan Caesar dressing is made with soaked cashews instead of egg yolks, and nutritional yeast instead of Parmesan cheese. The guilt-free "bacon" bits are simply thinly sliced king oyster mushrooms rubbed with smokey spices, baked low and slow. Make a big batch of these and add them soups, salads or just eat them plain as a snack.

Another recipe that will help you indulge responsibly 😉

Check out our complete how to cook kale guide.

Bird's eye view of a a partial bowl of Vegan Kale Caesar Salad With Mushroom Bacon Bits with butternut squash and Pomegranates

Some Fabulous Kale Recipes to Try Today

  • Cannellini Bean, Quinoa & Kale Soup
  • Purple Kale Farro Bowl
  • Meatless sausage and kale soup
  • Braised Kale with Spiced Chickpeas
  • Penne Pasta with Cauliflower and Kale Pesto
  • Kale Salad with Chickpeas and Tempeh Bacon Bits
  • Vegan Garlicky Kale Pizza Hand Pies
Bird's eye view of a bowl of Vegan Kale Caesar Salad With Mushroom Bacon Bits with butternut squash and Pomegranates
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Have your Vegan Detox and enjoy it too. A deliciously filling and satisfying Kale Salad with sweet roasted butternut squash and juicy pomegranate seeds

Vegan Kale Caesar Salad With Mushroom Bacon Bits


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
Print Recipe
Pin Recipe

Description

Looking for a great dish to entertain and get a head start on your healthy eating? You'll love this Vegan Kale Caesar Salad With Mushroom Bacon Bits!


Ingredients

Units Scale
  • 2 ½ cups diced butternut squash
  • 2 tsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 lb chopped kale
  • 6 cups boiling water
  • ¼ cup hemp seeds
  • ½ cup pomegranate seeds (optional)
  • Oyster Mushroom "Bacon":
  • 3 King oyster mushrooms, sliced thin, as evenly as possible
  • 2 tsp melted coconut oil
  • 2 tsp maple syrup
  • ½ tsp liquid smoke
  • ¼ to ½ teaspoon salt
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ⅛ tsp black pepper
  • Vegan Caesar Dressing:
  • 1 cup boiling water
  • ½ cup raw cashews
  • ¼ cup lemon juice (about 1 large lemon)
  • ¼ cup nutritional yeast
  • 1 garlic clove
  • 2 tbsp rice vinegar
  • 2 tbsp tamari sauce or liquid aminos
  • 1 tsp maple syrup
  • ¼ tsp black pepper (or to taste)

Instructions

  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper
  2. Place the butternut squash in a bowl. Add olive oil, salt an pepper and toss well. Transfer to the lined baking sheet and roast for 25-30 min, until tender. Set aside.
  3. While the butternut squash cooks, soak the cashews for the dressing in 1 cup of boiling water for 30 minutes. After the 30 minutes have passed, drain them, reserving ⅓ cup of the soaking water
  4. To prepare the dressing, combine the soaked cashews with the rest of the dressing ingredients in a blender or Nutribullet and blend until smooth. Refrigerate until ready to use
  5. Place the kale in a large heatproof bowl. Pour the boiling water over and let it sit for 5 minutes. Drain and run it through cold water. Squeeze the excess water with your hands and transfer it to a large serving bowl
  6. Add hemp seeds and pomegranate seeds and toss well. Add the dressing and toss again so ll the ingredients are well coated. Top with roasted butternut squash and oyster mushroom bacon bits.
  7. For the Oyster Mushroom bacon: 
  8. Preheat the oven to 300F. Line a large baking sheet with parchment paper
  9. In a large bowl, combine sliced mushrooms, with the of the ingredients and toss well, using your hands, so the mushrooms are well coated. Arrange them on a single later on the lined baking sheet and bake for an hour to an hour and 15 minutes (Check them often during the last 15 minutes. If there are any thinner pieces, they will cook faster, so remove them so they don't burn)
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Category: Salad
  • Cuisine: Kosher / Vegan

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Salads

  • Close up view of of a plate with beet salad topped with sunflower seeds and pickled onions
    Raw Beet Salad with Apples and Pickled Onions
  • overhead image of an oval serving platter with green bean salad. The salad is a mixture of green beans, grape tomatoes, red bell peppers, olives, potatoes, and hard boiled eggs
    Green Bean Salad
  • overhead image of beet salad with feta cheese and pistachios on top of an oval platter
    Beet Salad Recipe with Feta Cheese and Pistachios
  • overhead image of a beet salad with goat cheese and pears on a white oval platter
    Beet Salad with Goat Cheese

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. DKD

    July 12, 2021 at 2:20 pm

    Super tasty and worth the extra effort/time! Paired well with a white burgundy and impressed our non-vegan friends

    Reply
    • Vicky and Ruth

      September 12, 2021 at 6:47 pm

      Fantastic! It's always great when you can impress non-vegans with vegan food!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini

  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love

  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

Seasonal

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

  • A photo collage of best soup recipes
    33 Vegan Soup Recipes

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+