Vegan Kale Caesar Salad With Mushroom Bacon Bits

  • Author:
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Kosher / Vegan


  • 2 1/2 cups diced butternut squash
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 lb chopped kale
  • 6 cups boiling water
  • 1/4 cup hemp seeds
  • 1/2 cup pomegranate seeds (optional)
  • Oyster Mushroom “Bacon”, crumbled (recipe follows)
  • Vegan Caesar Dressing:
  • 1 cup boiling water
  • 1/2 cup raw cashews
  • 1/4 cup lemon juice (about 1 large lemon)
  • 1/4 cup nutritional yeast
  • 1 garlic clove
  • 2 tbsp rice vinegar
  • 2 tbsp tamari sauce or liquid aminos
  • 1 tsp maple syrup
  • 1/4 tsp black pepper (or to taste)


  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 1/3 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 heat proof 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