Kale Caesar Salad with Cornbread Croutons

This kale Caesar salad is one salad you won’t want to stop eating! It’s topped with a creamy homemade Caesar dressing and crunchy cornbread croutons.

Kale Caesar Salad with Cornbread Croutons

When we started this website, I was a food blog fanatic. Honestly, I rarely read the content, just scrolled through endless photos and recipe titles. But shallow it that sounds, it was an immense learning experience. My blogs started talking about asparagus in April and May, tomatoes in August, and squash in October giving me my first glimpse of seasonality. I learned terms like ganache, risotto, polenta and would surprise Alex with my newfound knowledge. I’d discover trends like kale Caesar salad and cauliflower fried rice. This kale Caesar recipe is from one of those first food blogs I started reading, Sprouted Kitchen, and their new fabulous Bowl and Spoon cookbook.

Related: 25 Best Salad Recipes

bowl + spoon cookbook

About the book: Bowl and Spoon

Around the time we became interested in whole food eating, we came across a blog called Sprouted Kitchen. It was full of the most gorgeous shots of vegetables you could imagine. I mean, how can you make a sweet potato look unbelievably sexy? Sprouted Kitchen did it and was one of the first blogs out there making simple, whole food eating seem like the most attractive thing on the planet.

Once we started our own blog, Alex and I would stare at the photos and the recipes and wonder, how can we emulate a little element of what Sprouted Kitchen does so well into our work? We were in the stage where we had no idea what we were doing, and it was an example of beauty and art executed so well.

Sprouted Kitchen just released a second cookbook, Bowl and Spoon, all about the ever popular “meal in a bowl”. It’s one of those books where each recipe sounds better than the one before it. We’re honored to review this book by two artists who have been such an inspiration to us. And we would highly recommend the book to all of you as a finely crafted collection of standout whole foods, vegetable-based recipes. Kudos, Sara + Hugh!

Get it: Order a copy of Sprouted Kitchen’s Bowl + Spoon

Kale Caesar Salad

The perfect kale Caesar salad recipe

Today we’re sharing the kale Caesar salad recipe from the book, with crispy cornbread croutons. Beware: if you ever wanted to be addicted to a green salad, this is it. It’s seriously delicious AND it pairs with just about anything, from chili to pizza to Italian recipes to soups.

The dressing is fabulous: no raw egg, but a little kick of horseradish. If you’re into Caesar dressing, this is a knockout. (If you’d prefer a vegetarian version, omit the anchovies.) Another option for the dressing is our healthy Homemade Caesar Dressing, which uses Greek yogurt to cut some of the calories.

And the crispy cornbread croutons — well, let’s just say not too many made it onto our salad! We made our homemade cornbread, which is tender and moist, and really: the best cornbread you’ll find. We also have a vegan cornbread. Bonus: leftovers stand in as another side dish for whatever meal you’re having! A few multicolored radishes and some baby kale from our local farmers market run also made it in.

Cornbread croutons

Tips on how to make kale Caesar salad

This kale Caesar salad looks quite impressive, but it’s secretly super easy to make. Here are a few notes on exactly how to make it:

  • Dressing: The dressing uses everyday ingredients like olive oil, mayo, and Worcestershire sauce and is ready in under 5 minutes thanks to the help of a trusty blender.
  • Croutons: To make the crispy cornbread croutons, simply drizzle crumbled cornbread with some olive oil and bake for 15 to 18 minutes, or until golden brown.
  • Salad: While the cornbread croutons are baking, prep the radishes, kale, and romaine. Once you’ve made the dressing and pulled the cornbread out of the oven, this kale Caesar salad can be thrown together in a couple minutes.

We recommend eating this salad right away since the dressing makes the greens wilt in the fridge. However, you can prep this salad ahead of time by storing the individual ingredients in the fridge until you’re ready to add the dressing and enjoy!

Looking for more easy salad recipes?

Outside of this kale Caesar salad recipe, here are a few of our favorite salad recipes:

This kale Caesar salad recipe is…

Pescatarian and vegetarian (if you omit the anchovy paste).

Kale Caesar Salad Recipe
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Kale Caesar Salad with Cornbread Croutons

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


Topped with a creamy homemade Caesar dressing and crispy cornbread croutons, this kale Caesar salad is one salad you won’t want to stop eating!



For the Caesar dressing (or use our Caesar Dressing Recipe)

  • 1 large clove garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons good quality mayonnaise or veganaise
  • 1 teaspoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 anchovies, or 1 teaspoon anchovy paste (optional)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup freshly squeezed lemon juice

For the salad

  • 1 cup (5 ounces) crumbled Best Homemade Cornbread or Easy Vegan Cornbread (can be a few days old)
  • 2 teaspoons extra-virgin olive oil
  • 1 small bunch kale (Tuscan kale if possible))
  • 3 cups chopped hearts of romaine
  • 1 bunch radishes, sliced (optional)
  • 2/3 cup shaved Parmesan cheese


  1. For the dressing, in a food processor or blender, add the garlic (chopped into a few pieces), olive oil, mayonnaise, horseradish, Worcestershire, anchovies, salt, pepper, and lemon juice. Give it a whirl until smooth. Keep in the refrigerator until ready to use.
  2. Preheat the oven to 375F. Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss gently with your hands to coat. Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.
  3. Chop the kale. In a large salad bowl, combine the kale, romaine, radishes, and half the Parmesan. Toss with the desired amount of dressing. Sprinkle with cornbread crispies and remaining Parmesan and serve.

  • Category: Salad
  • Method: Baked
  • Cuisine: American

Keywords: kale caesar salad, Kale caesar salad recipe, Salad Recipes, Side Dish Recipes, Entertaining

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    April 5, 2015 at 8:37 pm

    Kale caesar sounds lovely!! I really need to get myself a copy of this book!

  • Reply
    April 6, 2015 at 6:49 am

    I am so excited to try this recipe and to read the book! It is so refreshing to know that all of my favorite bloggers have had their own start at some point. There is so much more to food blogging than meets the eye and I think you have one of the most gorgeous blogs on the web!

  • Reply
    Shelley @ sevengrams
    April 6, 2015 at 7:51 am

    Sounds delicious! And I can completely relate to your fanatic reader (/gawker) ways from the past. Its really nice to know that others have developed that way as well :)

  • Reply
    Ksenia @ At the Immigrant's Table
    April 6, 2015 at 8:06 am

    Sprouted Kitchen was one of my first food blogs as well, and it remains a great inspiration. Hugh’s photography is continuously inspiring, and Sara’s voice is, as you said, so genuine and honest. I love your take on this salad, and can’t wait to leaf through the book!

  • Reply
    Emily | Gather & Dine
    April 6, 2015 at 8:37 am

    Both of your blogs are favorites of mine. :) Have this cookbook on my shelf right now and I can’t wait to sit down with a cup of tea and read through it. Love the beautiful shots of this kale salad!

  • Reply
    April 6, 2015 at 10:04 am

    your photography is amazing <3


  • Reply
    Sara @ Cake Over Steak
    April 6, 2015 at 11:32 am

    This book is such a beauty! Sara and Hugh were MAJOR inspirations of mine as well before starting my blog. I’ve emailed Sara a few times and she’s definitely unbelievably sweet. Her words coupled with Hugh’s OUTRAGEOUS food photography is just a match made in heaven. This kale caesar is high on my to-make list – hopefully within the next week this will be in my mouth.

  • Reply
    Nina at FocusedonFit.com
    April 6, 2015 at 12:14 pm

    Looks delicious! And what a great idea to use cornbread as croutons…yum!

  • Reply
    April 6, 2015 at 11:02 pm

    I love this twist on a caesar salad. I have the first Sprouted Kitchen book and love it, and this one sounds even more up my alley, so I’m hoping to get my hands on it some time soon!

  • Reply
    Stephanie @ Girl Versus Dough
    April 6, 2015 at 11:37 pm

    Sprouted Kitchen was one of the first blogs I read and I still love it. This salad is making my mouth water! And those cornbread muffins from The Fauxmartha are everything.

  • Reply
    sara forte
    April 6, 2015 at 11:43 pm

    Your words made my day, thank you! I’m so glad you guys like the book. You both do beautiful work here as well and I’m so jealous when I see that beautiful picture of your kitchen! My goal was to share everyday sort of meals so I am glad you see this salad as that. Thanks again, you guys!

  • Reply
    April 7, 2015 at 3:00 am

    What a lovely blog post.
    The book sounds lovely and I can’t wait to get my copy
    Thanks for sharing :)

  • Reply
    lynsey | lynseylovesfood.com
    April 7, 2015 at 8:15 am

    this salad looks heavenly… I have a feeling those croutons would have the same fate in my kitchen! Lovely as always. xo

  • Reply
    April 7, 2015 at 8:26 am

    I keep reading peoples’ reviews of Sara’s beautiful new book and still haven’t received mine! We have to wait a little longer here in the UK, so while I wait I’ll be making this beautiful sounding salad. I love a kale caesar and the cornbread croutons sound like a wonderful addition x

  • Reply
    [email protected]
    April 7, 2015 at 9:15 am

    God, this looks fantastic. Cornbread in a salad? Yum! I hadn’t seen that Sprouted Kitchen had a new book out, but the title alone draws me in: I love eating out of a bowl! :)

  • Reply
    Josh | Oakhurst Kitchen
    April 7, 2015 at 1:16 pm

    I agree with everyone here–your photography is gorgeous and I also cannot wait to put cornbread in a salad. Lovely!

  • Reply
    Cookin Canuck
    April 9, 2015 at 9:44 am

    There are always so many wonderful recipes on Sprouted Kitchen and I can imagine her book is just as good. This kale caesar is something I could happily eat everyday!

  • Reply
    April 9, 2015 at 11:24 am

    Cornbread croutons?! This is genius. I usually choke my way through the leftovers. They dry out so fast. Thanks for saving my life. Literally.

  • Reply
    Sini | My Blue&White Kitchen
    April 12, 2015 at 8:29 am

    This salad looks and sounds awesome! I have a bunch of kale sitting in my fridge and this would certainly be the perfect dish to use it in. Really can’t wait to get my copy of Sara and Hugh’s new book; I’m sure I’ll love it as much as their first one.

  • Reply
    April 22, 2015 at 5:27 am

    This summery salad looks absolutely delicious. I want to dive right in! Great photography too, really inspired. Thank you!

  • Reply
    April 23, 2015 at 1:28 pm

    As the maker-of-the-Caesar-salad for our huge family Christmas dinners, this will be featured this year – thanks, all!

    • Reply
      April 23, 2015 at 2:16 pm

      Planning ahead! I like it :) Hope you enjoy :)

  • Reply
    May 4, 2015 at 10:18 am

    I made this for dinner over the weekend and we LOVED it! The dressing was delicious but not too heavy, and the cornbread croutons are genius! :)

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