Kale Apple Walnut Salad with Creamy Walnut Dressing: A Perfect Kale Salad for The Cooler Months
This Kale Apple Walnut Salad is one of many great easy salad recipes. I pull it out as one of my fall salads or a healthy dose of green in the winter months. This hearty kale salad also makes a great addition to any Thanksgiving menu.
I love Massaged Kale Salads. They are easy, healthy, and a great way to eat more veggies.
Kale Apple Walnut Salads are not new to the internet. However, I love them because you can take that base salad concept and make it your own with additional ingredient add-ins and different salad dressings.
The Ingredients in This Kale Salad Recipe
Massaged Kale: Massaging the kale leaves allows for a more palatable salad. Each bite is more manageable and chewable. Check out my article all about How to Create the Perfect Kale Salad. Lacinato kale works well in this salad but you could also use a curly kale or baby kale.
Walnuts: I use freshly toasted crunchy walnuts in the salad dressing and as a salad topper. Walnuts, like many other nuts, are heart-healthy! I love the nutty and earthy flavor.
Fresh Apples: In this recipe, I use two different types of “all-purpose” apples. I use sweet Honeycrisp apples, Granny Smith, or Pink Lady. These tangy apples are crisp with sweet-tart harmonies and hints of berry flavors.
If you want to substitute the apple, I recommend pears. I recommend a crispier pear variety like a Bosc pear. You could also sub in celery for a crunchy addition or even fennel with a licorice-like flavor.
I prefer to cut the apples into thin matchsticks but diced apples work well too.
Crispy Quinoa: This is a fun way to incorporate whole grains into your salad. You could use cooked quinoa that is not crispy to make this more of a grain bowl, but I love the crispy quinoa over-top the salad for a crispy, crunchy, and nutty finish. The little black specs in my photos are crispy quinoa.
The Creamy Walnut Dressing
I keep this dressing creamy yet mayo-free by using toasted walnuts. Blending nuts into a salad dressing is a delightful way to create a creamy dressing that is 100% plant-based.
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead.
Don’t have walnut oil? Olive oil will also work in this recipe.
In a blender or food processor, combine the walnut oil, toasted walnuts, apple juice, apple cider vinegar, water, maple syrup, garlic, Dijon mustard, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Prepare the Kale:
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips)
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad:
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad:
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Substitutions & Additions
Substitutions
Walnuts: Option to substitute the crunchy walnuts for other crunchy nuts or seeds such as pumpkin seeds, sunflower seeds, or almonds.
Apples: Option to substitute the apples with another fruit such as pomegranate seeds, dried cherries, or dried cranberries.
Additions
Do you want to bulk up this Kale Apple Walnut Salad? You can add roasted butternut squash, roasted chicken, or leftover Thanksgiving turkey.
Feeling like you want some cheese? You can add some vegan feta or, if not trying to keep this a plant-based salad, feel free to incorporate some cheese! Feta cheese, blue cheese, or goat cheese would taste great in this recipe.
I love to encourage creativity in the kitchen. Let this recipe bring on the inspiration!
Tips and Tricks
Washing Kale
Tip: Use a Salad Spinner
One of my favorite ways to wash lettuce and greens for salads is with a large bowl of cold water and a salad spinner.
Washing lettuce and kale for salads is so much easier with a salad spinner. I like to submerge the kale leaves in a large bowl of clean cold water and swish them around. This will loosen any dirt or debris and it will sink to the bottom of the bowl.
Then, rinse the kale with cool running water and add it to your salad spinner to remove excess water from formthe leaves.
Dealing with Leftovers
Dressing Tip:
This dressing is simple, and a great recipe to make in bulk and in advance. You can freeze or save it for another recipe for later in the week, like Apple Walnut Marinated Tofu, tempeh, chicken, or salmon.
Salad Tip: If eating this salad for leftovers the next day (so good), don’t add all the crispy quinoa at once to the salad. Despite the name, crispy quinoa that is added to the salad and stored in the fridge will not retain its crispiness overnight. For best results, top each salad before serving.
Enjoy This Recipe? Check Out These Delicious Salad Recipes
In a blender or food processor, combine the walnut oil, toasted walnuts, apple cider, apple cider vinegar, maple syrup, red pepper flakes, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired.
Taste and adjust seasoning if necessary.
Prepare the Kale
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips).
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Notes
If you halve this recipe, make the full amount of dressing and save it for future salads or marinades. I've used this slathered over salmon and as a chicken marinade and it is perfection. Apples: I like to cut the apple into thick matchstick like slices but but diced works too. I used one honey crispy apple and one Green Newtown Pippin apple.
One-Pot Trader Joe’s Cauliflower Gnocchi in Pumpkin Brown Butter Sage Sauce
Why You Will Love This Recipe
Added Lentils for fiber and protein: Lentils are high in fiber! The lentils and the cauliflower gnocchi are loaded with fiber! The high fiber in this meal promotes satiety, heart, and gut health! This meal is also full of plant protein! Lentils are one of the most protein-dense legumes! Additionally, they are a fraction of the cost of meat!
One-Skillet Dinner: This saucy dinner comes together in one pot or skillet, making it super easy for quick and easy weeknight meals.
Seasonal weeknight meal using a can of pumpkin: This delicious dinner uses a whole can of pumpkin! I that this recipe is perfect for when you have a leftover can of pumpkin or even part of a can of pumpkin and don’t know what to do with it. Even tho my recipe calls for an entire can, you can use more or less depending on what you have on hand.
Ingredients You’ll Need
Frozen gnocchi: I use Trader Joe’s cauliflower gnocchi and pumpkin gnocchi in these photos! The recipe calls for 2 bags of Frozen Cauliflower Gnocchi, vegan and gluten-free!
Red lentils: The secret plant-based nutrient powerhouse in this dish! Lentils add lots of fiber, protein, vitamins and minerals!
Onion and Garlic: Adds flavor, and the onion adds some bulk and texture.
Brown Butter and Sage: This complementary duo adds that depth of richness and woodsiness to the dish.
Broth and Milk: These ingredients help to create the sauce for the gnocchi and lentils. Reminiscent of a very thick soup or curry!
Bonus ingredient: Swap one of your cauliflower gnocchi bags for a package of Trader Joe’s soft and pillowy potato and pumpkin gnocchi!
Step-by-Step: How to Cook Trader Joe’s Cauliflower Gnocchi in a Skillet
Brown the Butter & Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Tip: You must remove the sage from the brown butter before adding the onion, or it will start to break apart! You want whole leaves to top your meal with! Trust me, brown butter fried sage leaves are an insanely delicious topping for this recipe!
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 4-5 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi & Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Tip: If adding fresh pumpkin gnocchi, it only needs a few minutes to cook in the sauce. I like to purchase the pumpkin gnocchi fresh, then freeze it. When I am ready to use it in cooking, I cook it like I would the cauliflower gnocchi, so I throw them in together like I show in the photos.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of Parmesan or red pepper flakes before serving.
Variations of This Recipe
Add riced cauliflower for more bulk and veggies.
Omit Lentils for a creamier, less textured sauce.
Add Tofu, tempeh, or serve with chicken sausage for more satisfying protein.
Use another mashed or canned winter squash, such as butternut squash or acorn squash.
Omit parmesan and use margarine or olive oil, coconut milk over the dairy for a 100% vegan recipe.
Option to change out the gnocchi: swap the bag of cauliflower gnocchi and use your usual potato gnocchi, or your favorite brand.
Serving Ideas For This Trader Joe’s Cauliflower Gnocchi Recipe
Pair with roasted veggies, sauteed green beans, a fall salad, or my favorite way to enjoy this recipe with a chunk of crusty bread! This is a great way to stretch the recipe into more meals, making it perfect for meal prep.
Storing and Reheating Leftovers For Easy Meal Prep
This recipe makes 6 servings, making it perfect for meal prep.
I like to store leftovers in an airtight container for 5 days in the fridge. Reheat in a skillet or the microwave, option to add a splash or broth or cream.
You can also freeze this recipe for 3-6 months. I recommend portioning it out beforehand for easy grab-and-go meals.
What’s in Trader Joe’s Cauliflower gnocchi
This vegan and gluten-free Trader Joe’s item is made with is made with cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt. That’s it!
More Simple Trader Joe’s Cauliflower Gnocchi Recipe Ideas
Simply boiled, then tossed in your favorite sauces such as my cashew Alfredo sauce for a vegan and gluten-free meal.
Sprayed with a bit oil oil and crisped up in the air fryer with your favorite sauce for dipping, like my Southwest sauce.
Placed in a single layer on a baking sheet and roasted until cooked.
24ozTrader Joe’s cauliflower gnocchi (frozen, do not thaw)2 bags
15ozpumpkin puree1 can
½cupwhole milk
¼tspground nutmeg
¼cupgrated parmesan cheesemore for finishing
Instructions
Brown The Butter and Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi and Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, Cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of red pepper flakes before serving.
Notes
Nutrition Facts: Nutrition information is automatically calculated and may vary based on specific ingredients and portion sizes.
10 Easy Miniature Eggplant Recipes for Busy Weeknight Meals
Eggplant dishes make for a terrific main ingredient, main course, and side dish. I actually love taking an easy side and, with a few additions or tweaks, turning them into easy weeknight meals!
I decided to write this article for all those eggplant lovers who picked up a few mini eggplants from the farmers’ market and are wondering what to make with them! Or maybe you’re growing eggplant, and they are tiny! Here are 10 Mini eggplants recipes that have delicious flavor and are not to be overlooked!
Why Cook with Mini Eggplants?
Backyard gardeners, waste not, want not! If you’ve got mini eggplants growing, they’re perfect for roasting, grilling, air frying, sautéing, or blending into dips.
They are also:
Delicious: Mini eggplants have tender flesh and a mild, slightly sweet flavor that pairs well with herbs, spices, and sauces.
Nutritious: They’re a good source of fiber, antioxidants, and vitamins while staying low in calories.
Versatile: Whether baked, stir-fried, grilled, or air-fried, these little gems shine in all kinds of dishes and with all kinds of flavor combinations.
Tips for Cooking Mini Eggplants
Cook times differ. Just like your larger eggplants, but often require a little less cook time, another reason I love cooking with them.
No need to salt! Older, larger eggplants can be bitter, and salting them can help remove bitterness.
They often have fewer seeds! This makes them ideal for turning into dips!
How to Store Small Eggplants
I prefer to store eggplants in the crisper drawer, uncut. Cutting the eggplants can dry them out or cause browning.
Freezing eggplant is easy! Just cook and freeze! This is best for turning into dips and sauces.
10 No-Recipe Mini Eggplant Recipes
1. Basic Roasted Mini Eggplants
Halve those tiny eggplants, drizzle with olive oil, sprinkle with salt, and roast on a baking sheet at 400°F until caramelized and tender (20–25 minutes). Add herbs like thyme or oregano for extra flavor.
For an even quicker weeknight dish, use the air fryer! Prepare the eggplant the same as you would for the oven, but air fry!
Air fryer option: Prepare the eggplants the same way, then cook at 375°F for 12–15 minutes, shaking the basket halfway through, until browned and soft.
Weeknight meal tip: Toss into pasta with marinara sauce, mozzarella, and parmesan cheese, or layer over seasoned grains with a quick protein for a fast dinner.
2. Grilled Mini Eggplants with Whipped Cottage Cheese Herb Sauce
Grill or roast halved mini eggplants until charred and soft. Top with a dollop of your whipped cottage cheese herb saucefor creamy, high-protein flavor.
Weeknight meal tip: Serve over quinoa or farro with roasted veggies for a balanced bowl.
3. Sautéed Mini Eggplants with Garlic Butter
Slice mini eggplants into rounds or halves, then sauté in extra-virgin olive oil, avocado oil, or butter with minced fresh garlic until golden and tender. Finish with a squeeze of lemon and a sprinkle of parsley. I love how simple this recipe is.
Weeknight meal tip: Serve over couscous or rice with a simple protein like grilled shrimp, chicken, or tofu, and another good drizzle of olive oil, spritz of fresh lemon juice, a sprinkle if flaky sea salt, and a few cracks of fresh ground black pepper for an easy one-pan dinner.
4. Roasted Carrot & Eggplant Dip
Use roasted mini eggplants in place of large ones for your carrot + eggplant dip recipe. The carrot adds sweetness and bulks up the dip.
Weeknight meal tip: Spread into wraps with roasted veggies and feta or pair with a grain bowl for a filling dinner.
Swap in mini eggplants for your roasted eggplant salad recipe. Their smaller size allows for quicker roasting, and they add a tender bite to the salad.
Weeknight meal tip: Bulk the salad up with canned chickpeas or lentils and serve with crusty bread for a complete meal.
Roast mini eggplants and use them in your Mediterranean grain bowl recipe. Their creamy texture pairs perfectly with grains, feta, and fresh veggies such as fresh tomatoes, or roasted zucchini, onions, peppers, and green beans.
Weeknight meal tip: Already a full meal, just add your favorite protein like tofu, fish, or chicken if you’d like more staying power. Top with lots of fresh herbs such as parsley, mint, oregano, or basil.
7. Sheet Pan Mini Eggplants with Chickpeas & Veggies
Adapt my sausage, Brussels sprouts, and potato sheet pan recipe by swapping in mini eggplant slices and chickpeas for a vegetarian version.
Weeknight meal tip: Keep it vegetarian, or bring back the sausage for a heartier dinner! Both variations work with the same sheet pan method. For a vegetarian option, serve with feta cheese, Greek Yogurt, and a drizzle of balsamic glaze.
Hollow out mini eggplants slightly and stuff with cooked quinoa, farro, or rice plus herbs, veggies, and goat cheese. Bake until warmed through and golden.
Weeknight meal tip: Already a meal on its own, just add a side salad to round things out.
9. Mini Eggplant Pizza Bites
Slice mini eggplants in half, lightly salt, and roast until tender and golden. Top with marinara, mozzarella or ricotta, and fresh basil, then return to the oven until the cheese is melted and bubbly.
Weeknight meal tip: Pair with a green salad and crusty garlic bread for a lighter, fun dinner option.
10. Mini Eggplant Stir-Fry with Garlic & Soy
One of my favorite ways to cook eggplant is in an asian-inspired stir-fry, with lots of garlic and seasoned with soy sauce! I love to make an asian inspired eggplant dish to go with rice and tofu. I often use Japanese eggplant for this, but you can use mini eggplants too!
Just sauté sliced mini eggplants in a hot pan with fresh minced garlic, soy sauce (I like to use regular soy sauce and a dark soy sauce for extra depth, and a splash of both sesame oil and rice wine vinegar. Add a little honey if you want it a little sticky, and on the sweeter side, add a little red pepper flakes or a hot pepper for a little heat. Finish it all off with sesame seeds and scallions.
Weeknight meal tip: Serve the eggplant mixture over rice or noodles along with tofu, chicken, or shrimp to make it a satisfying meal.
This is one of my favorite dip recipes, roasted eggplant dip. Inspired by a traditional baba ghanoush which incorporates roasted eggplant tahini, and spices, I use almond butter, which i regularly have on hand, and an added veggie bonus of roasted carrots.
I love the sweetness the roasted carrots add and their beautiful orange color. This dip is excellent on its own with crackers and veggie sticks. Or make a grain bowl with your favorite cooked grains, veggies, and a big dollop of this Carrot Eggplant Dip to act as a sauce!
Why You’ll Love This Recipe
Veggie-Focused: This dip is made mostly from vegetables! Roasted eggplant and carrots blend into a creamy, flavorful base that feels indulgent but is light and nourishing.
Fiber-Rich: Packed with fiber, this dip is a delicious way to help you meet your daily nutritional needs while keeping you satisfied.
Customizable: Make it your own! Add more carrots for sweetness, extra garlic for a kick, or swap in different herbs. This dip is made by YOU for YOU! Make it the way you like it!
Equipment Needed
Roasting pan or baking sheet
Tongs (for turning and handling the hot eggplants)
Food processor (or blender)
Rubber spatula (for scraping down the sides)
Measuring cups and spoons
Sharp knife and cutting board
Ingredients
Eggplant – I used mini eggplants, but any variety works. Roast until soft and charred for that creamy dip base.
Carrots – Roasting brings out their natural sweetness, which balances the smokiness of the dip
Oil – A little olive oil for roasting, plus sesame oil in the dip for flavor
Almond Butter – My swap for tahini. It adds creaminess and a subtle nuttiness.
Lemon – The zest and juice. This element brings brightness and balance.
Spices – Just a touch of salt, garlic, and cumin to round out the flavors.
Herbs – Parsley (you could also use chives, basil, or mint) for a fresh pop at the end.
Step-by-Step Instructions
Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
Step 2: Cool and prep the eggplant
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
Step 3: Blend it up
Add all the ingredients, except parsley, to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
Step 4: Serve and enjoy
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
One of my favorite ways to enjoy this dip is the simple route: pair it with crunchy veggie dippers like carrots, celery, cucumbers, tomatoes, and peppers. Add a handful of crackers, a couple of hard-boiled eggs, and some toasted sourdough “toastini,” and you’ve got an easy dinner board that comes together in minutes!
Want to mix it up? Try spreading this dip into wraps, serving it alongside warm roasted potatoes with a fresh salad, or pairing it with a grain bowl for a filling, well-balanced dinner.
Pro Tip: Got extra time in the morning? Make the dip in advance! The flavors develop more as this dip sits.
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
6mini eggplants515g, 6-8 mini eggplants, or 3 small eggplants
1large carrot85g
1tbspolive oil13g, more for garnishing
2tbspalmond butter32g
1tbspsesame oil13g
2tbspfresh lemon juice30g
1tsp lemon zest
1garlic clove, minces
½tspkosher salt
¼tspground cumin
fresh parsleyfor garnish
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).
Cool and Remove Skin
Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.
Blend Ingredients
Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Serve
Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.
This is a delicious breakfast break that highlights one of the Columbia River Gorges pride and joys, pears! There are hundreds of pear orchards in the gorge and they produce a significant share of the United State’s production of pears!
This recipe came together after I received a big batch of fresh pears from my local farmers’ collective. I love pear season here in the Gorge, pears have such a delicate flavor, and they make the most delicious recipes.
Why You Will Love This Recipe
Pears: This recipe really highlights a fruit that doesn’t get the appreciation it deserves. Often overshadowed by apples, pears are a fall fruit that make for a delicious baked good and dessert. I love to use them im this recipe but also in overnight and baked oats, baked and warm with ice cream, or simply served sliced with cheese or nut butter.
The Columbia Gorge is known for its pear growing. So this dessert is one way I can take advantage of the local pears and enjoy a delicious breakfast or snack with a cup of coffee, tea, or a scoop of Tillamook ice cream!
I love a recipe that highlights local ingredients!
Easy: This recipe is pretty easy to whip together. The Cardamom Crumble is an extra step that is so easy, but you don’t want to miss it. From beginning to end, you can have a delicious bread ready in under 90 minutes.
On my blog, i have a bunch of quick bread recipes like this one because I LOVE to make them. I tend to enjoy recipes that are delicious, with minimal prep time, quick to come together, and a speedy clean up!
Homemade and Fresh Baked Breakfast or Dessert: Nothing beats fresh-baked bread and desserts. This bread brings the two together.
Equipment Needed
9×5-inch loaf pan
Parchment paper (for a sling)
Mixing bowls: one large and two medium
Whisk
Spatula or wooden spoon
Measuring cups and spoons or a kitchen scale
Knife and cutting board
Fork or pastry cutter
Wire cooling rack
Toothpick or skewer for doneness testing
Ingredients (and some swaps!)
All-purpose flour: Keeps the loaf tender with a familiar crumb. Swap up to half with white whole wheat for more fiber without heaviness.
Baking powder and baking soda: The lift team. Work with the yogurt and pear sauce for a better rise.
Salt: Brightens sweetness and spice. Without it, flavors fall flat.
Ground cardamom and cinnamon: Cardamom adds floral, citrusy notes that pair perfectly with pears (freshly ground is best). Cinnamon brings cozy balance.
Butter or neutral oil: Adds richness and softness. Pear sauce reduces fat while keeping moisture. For dairy-free, use oil.
Coconut sugar or brown sugar: Both add caramel depth. Coconut sugar is less refined; brown sugar gives a stickier, classic crumble.
Eggs: Provide structure and lift. For egg-free, try flax “eggs” (texture will be softer).
Vanilla: Enhances fruit and spice without extra sweetness.
Pear sauce: A flexitarian swap for moisture with less fat. Adds subtle pear flavor. Applesauce works too.
Greek yogurt or sour cream: Adds tang, tenderness, and protein. Thick plant yogurt works for dairy-free.
Ripe pears, peeled and diced: The star ingredient. Choose pears just soft at the stem. Dice small for even baking.
Crumble ingredients: Flour, sugar, spice, salt, and cold butter for a crisp topping. Add oats for extra crunch and fiber.
Step-by-Step Instructions (with tips)
Prep the pan and oven
Preheat the oven to 350°F. Line the loaf pan with a parchment sling and lightly grease. Tip: A parchment sling makes it easy to lift the loaf out cleanly.
Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon until evenly combined. Tip: Whisking distributes leaveners so you do not get uneven rise.
Mix the wet ingredients
In a large bowl, whisk melted butter or oil with sugar until glossy. Whisk in eggs one at a time, then add vanilla, pear sauce, and yogurt until smooth. Tip: If the butter starts to re-solidify, no worries, it will melt in your batter during the bake. Room-temperature ingredients help.
Fold the batter together
Add the dry mix to the wet bowl and fold gently until no dry streaks remain. Fold in the diced pears. Tip: Stop mixing as soon as the flour to avoid overmixing.
Make the crumble
In a separate bowl, combine flour, sugars, cardamom, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until pea-sized crumbs form. Tip: Keep the butter cold for lots of crunchy bits!
Assemble
Scrape the batter into the prepared pan, smoothing the top. Sprinkle the crumble evenly over the batter and press lightly so it adheres.
Bake
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tip: If the crumble is browning faster than the center is setting, tent the loaf with foil for the last 10 to 15 minutes.
Cool
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack to cool completely before slicing. Tip: Cooling sets the crumb. Slicing while hot can compress the loaf and make it seem underbaked.
Serving and texture notes
Slice with a serrated knife. The loaf will be extra moist on day one and slices a bit cleaner on day two.
Optional add-ins
Stir in chopped walnuts or pecans for crunch, or add a handful of oats to the crumble for fiber.
Serving Suggestions For Pear Cardamom Bread
Breakfast: Served warm with a side of fresh fruit and yogurt, and a hot cup of coffee
Snack: Served warm with a dollop of whipped cream and even more sliced pears alongside a cup of tea.
Dessert: Served warm with a scoop of vanilla ice cream and a sprinkle of crunched walnuts.
This Recipe Storage Suggestions and Reheating
Room Temperature
Covered on the counter for up to 2 days.
Refrigerator
In an airtight container for up to 5 days. Warm briefly in the oven or toaster oven to crisp the crumble.
My Favorite! Freezer
Slice and wrap tightly, then freeze for up to 3-6 months. Thaw at room temp, or warm a slice in the microwave for 20–30 seconds.
Best Method: For the best texture, refresh in a 300°F oven for 5–10 minutes. This gives the bread a fresh-baked taste.
How to Store Pears (and Keep Them Fresh)
Check for ripeness: Press gently near the stem, if it gives slightly, it’s ready.
Ripen on the counter: Leave at room temperature or place in a paper bag. Add an apple/banana to speed it up.
Refrigerate when ripe: Move pears to the fridge to keep them fresh for 3–5 days.
Tip to remember: Counter for ripening, fridge for storing.
This pear cardamom bread is moist, warmly spiced, and finished with a crisp crumble topping. A simple yet cozy bake that highlights fresh seasonal pears.
This Cashew Caesar dressing has quickly become a new favorite! It captures all the rich, creamy, and salty goodness of a traditional Caesar dressing but is completely plant-based, no store-bought vegan mayo required.
Not a fan of anchovies? This Caesar salad recipe is perfect for you! It captures that classic anchovy flavor without using any anchovies at all.
Why Cashews Make the Perfect Base for a Mayo-Free Caesar Dressing
So, how do I achieve that classic Caesar taste without mayo? It’s simple, I use cashews!
Cashews bring a buttery, slightly nutty flavor that enhances the dressing without overwhelming it, unlike peanuts might. This makes cashews the perfect base for my mayo-free Cashew Caesar Dressing.
Plus, they’re packed with unsaturated fats, fiber, and protein, making this dressing both delicious and nutritious!
Why You Will Love This Recipe
Versatile: With Kale as your base you can get creative with the add-ins for this recipe. Try cherry tomatoes, capers, parmesan cheese, homemade croutons, or even homemade toasted walnut breadcrumbs!
Healthy: You know all the ingredients going into this salad. Best of all you made the dressing yourself! No difficult to read ingredients, added sugars, or stabilizers here!
Kale!: Kale is the star of this kale caesar salad. I love that you could keep thing super simple with just the cashew caesar dressing massaged into some kale leaves, thats it! A complete salad!
Additionally, I love to use fresh kale from the farmers market but this year I grew a bunch in my garden and I’ve been using it in all the massaged kale salads and homemade kale chips!
Ingredients for This Healthy Caesar Salad
This healthy Caesar salad is a flavorful twist on the classic, made with fresh kale or romaine, crunchy homemade croutons, and a creamy homemade dressing, with optional protein add-ins for a heartier meal.
Kale – Use curly or lacinato kale, or swap for crisp romaine lettuce.
Optional Add-ins: For added protein, include crispy breaded tofu, soy curls, or, if you’re not plant-based, chicken breast.
Ingredient List For This Creamy Caesar Salad Dressing
This easy caesar dressing is one of my go-to favorites, featuring simple ingredients that deliver a creamy, garlicky, tangy, bold, and briny flavor. It’s so easy to make—you can shake it up in a mason jar or blend it with an immersion blender!
Cashews: The base of this Cashew Caesar Dressing. Cashews are commonly used in vegan recipes for their buttery texture and mild flavor, making them perfect for creamy dressings.
Nutritional Yeast: Packed with B vitamins, it gives the dressing a cheesy flavor, essential in plant-based Caesar dressings.
Lemon Juice & Apple Cider Vinegar: These ingredients provide the necessary acidity. Lemon juice, whether fresh or from a bottle, is key for replicating the bright flavor of traditional Caesar dressing.
Capers & Caper Brine: These give the dressing a vinegary, lemony tang, acting as the vegan alternative to anchovy paste.
Dijon Mustard: Adds a sharp, tangy, and slightly spicy kick to the dressing.
Garlic Powder: A Caesar dressing staple, garlic brings depth. I opt for garlic powder here for a milder, more balanced garlic flavor however if you want a more garlicy flavor profile you can use fresh garlic cloves.
Avocado Oil: Adds richness and smooth texture. You can substitute extra virgin olive oil or vegetable oil if preferred.
Black Pepper: For seasoning and a bit of spice.
Water: To thin the dressing to the perfect consistency. Without it, the dressing would be too thick.
How To Make This Creamy Dressing
This, no mayo, creamy caesar dressing recipe is almost as easy as the basic oil and lemon vinaigrette. Once you make this Creamy Cashew Ceasar, you will have made a delicious dressing that can last for days in the fridge. Furthermore, if you make extra Cashew Caesar Dressing, you can use it all week long as part of your meal prep.
Step 1: Quick soak the cashews
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
3 Delicious Ways to Enjoy Cashew Caesar Salad
Kale & crispy chickpeas – Swap romaine for hearty kale and massage it with the dressing to soften. Top with roasted chickpeas for a crunchy, protein-packed twist.
With a pop of red pepper, capers, hemp hearts, & croutons – Keep it traditional with crisp romaine, garlicky croutons, and a sprinkle of capers for a briny, umami boost.
Shaved Brussels sprouts & parmesan – Thinly sliced Brussels sprouts make for a crunchy, refreshing base. Toss with the dressing, add grated Parmesan (or a dairy-free alternative), and finish with toasted almonds for extra texture.
Cashews, a Nut and a Heart Healthy food
Cashews, like many nuts, are a fantastic addition to a balanced, heart-healthy diet. In fact, nuts are one of the food groups recognized by the American Heart Association (AHA) as heart-healthy.
You may have noticed the Heart-Check Mark on certain food packaging, but what does this symbol signify? For a food to earn the Heart-Healthy symbol, it must meet three key criteria:
Be a good source of naturally occurring nutrients.
Contain limited amounts of saturated and trans fats.
Have controlled sodium levels.
Didn’t see the check on your favorite food? No need to worry—many fresh, unprocessed foods like peaches, tomatoes, broccoli, and locally grown hazelnuts don’t require packaging but are still heart-healthy.
5 Easy Ways to Add Nuts to Your Diet
Swap out salty chips for a handful of nuts for a satisfying, healthier snack.
Blend cashews or almonds into your smoothies for added healthy fats and protein.
Sprinkle chopped nuts on your salad for extra crunch and a boost of protein.
Stir sliced or whole nuts, like almonds or hazelnuts, into your morning cereal—hot or cold.
Serve nuts as part of a charcuterie board or alongside fresh fruit for a wholesome snack.
Nuts are a simple, delicious way to incorporate heart-healthy nutrients into your meals and snacks!
FAQ (Ask a Dietitian!)
Can I still get the traditional Caesar salad taste without anchovies?
Absolutely! While traditional Caesar dressing relies on actual anchovies for their salty, umami taste, this recipe substitutes them with capers and caper brine, which deliver a similar tangy, briny essence. Cashews contribute a rich, creamy texture that mimics the classic dressing perfectly. Additionally, you can enhance the flavor further by incorporating ingredients like miso paste, soy sauce, vegan Worcestershire sauce, or even a dash of liquid smoke to capture that savory depth. If you are not following a vegan diet, fish sauce also makes for a good alternative to whole anchovies.
Is a mayo free-Caesar dressing healthier than the traditional version?
A mayo-free Caesar dressing can be healthier than the traditional version. Homemade mayo-free dressings avoid preservatives and artificial ingredients commonly found in store-bought dressings. This plant-based Caesar dressing is made without eggs, dairy, or anchovies, relying on cashews for creaminess and nutritional yeast for a cheesy flavor. Cashews provide heart-healthy fats, fiber, and protein, while the dressing is free from processed ingredients like store-bought vegan mayo.
Vegan Kale Caesar Salad with Cashew Caesar Dressing
Sarah Harper MS, RD, LDN
This is my surefire Kale Caesar Recipe. What makes it so great? It's ability to be customizable and adaptable.
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
Notes
The toppings can all be omitted or changed up. I recommend keeping crunchy in the salad topper like croutons, seeds, nuts, or a crunchy veggie. For more protein some tried and true additions include grilled shrimp, roasted chicken, or baked tofu.
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