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Harvest Kale Caesar Salad

Hannah Sunderani




Kale Caesar Dressing

1 & 1⁄2 lemons, juiced 1⁄4 cup tahini 2 cloves garlic, finely chopped

Pinch of sea salt Filtered water, to thin (I used 2-3 tbsp)

Other ingredients

1 bunch kale (approx. 6 large stems)

1⁄2 cup raw cashews 2 tbsp hemp hearts 1 apple, thinly sliced

1⁄3 cup pomegranate seeds 2 tbsp dried cranberries

3 dates, pits removed and chopped

Sea salt and pepper, to taste


  • Dressing: In a small bowl, add lemon juice, tahini, chopped garlic and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).

  • Wash kale well. Tear leaves into small bite-sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.

  • Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, approx. 6-8 minutes. Let cashews cool slightly, then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.

  • Transfer salad to a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve.

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