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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

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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 is the perfect side salad for any time of year!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people
Calories 355

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!

Nutrition

Calories: 355kcal | Carbohydrates: 19g | Protein: 9g | Fat: 28g