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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 Toasted Breadcrumb and Vegan Parmesan Kale Salad is what kale salads should always be. Ready in 30 minutes and tossed in a light lemon vinaigrette, this is the perfect side salad for any time of year | ThisSavoryVegan.com

Get ready to take everything you think you know about kale salads and throw it out the window. This kale salad has so many good things going on. Toasted breadcrumbs tossed in vegan butter; salty, savory vegan parmesan; crunchy sunflower seeds; chopped kale; finely diced red onion; and a lemon garlic vinaigrette that is so simple and packed with tons of flavor.

Step One: Make the Breadcrumbs

First thing we need to do is make our breadcrumbs. Today we are making these from scratch. Which is much easier than you’d think.

This Toasted Breadcrumb and Vegan Parmesan Kale Salad is what kale salads should always be. Ready in 30 minutes and tossed in a light lemon vinaigrette, this is the perfect side salad for any time of year | ThisSavoryVegan.com

You ever have a few slices of bread left that are a day or two away from going bad? That is the perfect bread to use for this. It’s already a little dry and will crisp up nicely in the oven.

Place the bread on a baking sheet and bake for 10 minutes, flipping halfway. 

Remove the bread from the oven and allow to cool for 1-2 minutes. Break it 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.

TIP: I used whole wheat sourdough, but you could use any bread you have on hand – or gluten free bread if needed.

Step Two: Make the Dressing

And, while the bread is doing its thing, we are going to whisk up the dressing. This dressing is one of my favorites. All you need is olive oil, red wine vinegar, garlic, lemon juice, salt & pepper. So simple, but so, so good.

Add everything to a bowl and whisk until combined.

Now that all of the “hard” parts are done (let’s be honest, there’s nothing hard about this recipe), we’ll just combine everything in a large bowl and call it a day.

This Toasted Breadcrumb and Vegan Parmesan Kale Salad is what kale salads should always be. Ready in 30 minutes and tossed in a light lemon vinaigrette, this is the perfect side salad for any time of year | ThisSavoryVegan.com

Step Three: Assemble & Serve

This salad is great on its own, but it also makes the best side salad. I’m thinking alongside a plate of Spaghetti & Meatballs or Cauliflower Alfredo.

And I hope that after all of my gushing over this recipe you may have had a change of heart about kale salads. Fingers crossed!

This Toasted Breadcrumb and Vegan Parmesan Kale Salad is what kale salads should always be. Ready in 30 minutes and tossed in a light lemon vinaigrette, this is the perfect side salad for any time of year | ThisSavoryVegan.com

Toasted Breadcrumb and Vegan Parmesan Kale Salad

Servings: 5 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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!
5 from 5 ratings

Ingredients

FOR THE BREADCRUMBS

  • 4-6 slices bread I used sourdough
  • 3 tablespoons vegan butter melted and separated
  • pepper to taste

FOR THE DRESSING

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 the bread on a baking sheet and bake for 10 minutes, flipping halfway. 
  • Remove the bread from the oven and allow to cool for 1-2 minutes. Break it 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 and serve.

Notes

  • I used whole wheat sourdough, but use whatever you have on hand or GF if needed.
  • This recipe was inspired by Pinch of Yum!
Calories: 355kcal, Carbohydrates: 19g, Protein: 9g, Fat: 28g
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.