Vegan Kale Caesar Salad With Mushroom Bacon Bits

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!

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.

Some Fabulous Kale Recipes to Try Today

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• 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

Vegan Kale Caesar Salad With Mushroom Bacon Bits

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

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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!

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Ingredients

Units USM Scale 1x2x3x

• 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)

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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