Description
Hearty vegan kale Caesar salad gets a satisfying crunch from crispy polenta croutons. A simple, flavorful weeknight meal.
Ingredients
Units
Scale
- 6 cups (1420 ml) baby kale
- 6 cups (1420 ml) romaine lettuce
- 1 cup (237 ml) shredded red cabbage
- 1 lbs (454 g) prepared polenta
- sprinkle of Kosher salt
- sprinkle of black pepper
- sprinkle of Creole Seasoning
- Crushed raw pistachios and/or pecans
Instructions
- Place salad greens in a large bowl and set aside.
- Prepare polenta croutons and set aside.
- Toss the salad with the desired amount of dressing and refrigerate the remainder.
- Garnish salad with crushed pistachios and/or pecans, top with polenta croutons, and serve immediately.
- Polenta Croutons
- In a large bowl, toss polenta cubes with salt, pepper, and Creole seasoning until evenly coated.
- Bake in an air fryer or traditional oven.
- Air Fryer Method:
- Place polenta cubes in a single layer in the air fryer basket. Set the temperature to 400°F (204°C) and bake for 10–12 minutes, or until crispy. Remove and set aside.
- Traditional Oven Method:
- Preheat oven to 425°F (218°C). Line a baking sheet with a silicone baking mat or parchment paper. Toss polenta cubes onto the prepared baking sheet and bake for 20–25 minutes, or until crispy. Remove from oven and set aside.
Notes
- For extra crispy polenta croutons, ensure they are spread in a single layer on the baking sheet or air fryer basket and avoid overcrowding.
- If you don’t have Creole seasoning, a blend of garlic powder, onion powder, paprika, and cayenne pepper makes a good substitute.
- Store leftover salad and croutons separately in airtight containers in the refrigerator for up to 3 days. Croutons may soften slightly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 5