Toasted Breadcrumb and Vegan Parmesan Kale Salad
This Toasted Breadcrumb and Vegan Parmesan Kale Salad is what kale salads should always be - delicious! Ready in 30 minutes and tossed in a light lemon vinaigrette, this is the perfect side salad for any time of year!
Ingredients
FOR THE BREADCRUMBS
- 4-6 slices bread* GF if needed
- 3 tbsp vegan butter melted and separated
- pepper to taste
FOR THE DRESSING
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 large lemon juiced
- 2 cloves garlic finely chopped
- salt & pepper to taste
FOR THE SALAD
- 5 cups kale loosely packed and finely chopped
- 1/4 cup sunflower seeds
- 1/2 cup vegan parmesan
- 1/4 red onion finely chopped
Instructions
- Preheat the oven to 400 degrees. Place bread on a baking sheet and bake for 10 minutes, flipping halfway.
- Remove bread from the oven and allow to cool for 1-2 minutes. Break bread into smaller pieces and place in a food processor. Pulse until breadcrumbs begin to form. Add 2 tablespoons of butter and pepper and pulse 2-3 more times. Spread the breadcrumbs back on the baking sheet and drizzle remaining butter over top. Place back in the oven for an additional 5-10 minutes, or until breadcrumbs are brown and crispy. Remove from the oven and set aside.
- While bread is cooking, make dressing by combining all of the ingredients in a bowl and stirring to combine. Set aside.
- In a large bowl combine kale, breadcrumbs, sunflower seeds, vegan parmesan, red onion and dressing. Toss to combine.
- Serve immediately.
Notes
*I used whole wheat sourdough, but use whatever you have on hand or GF if needed.
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