Vegan kale caesar salad and polenta croutons

Indulge in the perfect blend of crunchy kale, creamy Caesar dressing, and savory polenta croutons in this vegan twist on a classic salad.

Ingredients:

• 6 cups baby kale (chopped)
• 6 cups romaine lettuce (chopped)
• 1 cup shredded red cabbage
• Crushed raw pistachios and/or pecans
• 450g of prepared polenta (cut into 1/2 inch cubes)
• sprinkle of Kosher salt
• sprinkle of black pepper
• sprinkle of Creole Seasoning

Instructions:

1. Put the salad greens in a big bowl and leave them aside.
2. Make the polenta croutons and set them aside.
3. While the croutons are in the oven, prepare the dressing. You can find the recipe by clicking the link above.
4. Mix the salad with the desired amount of dressing and refrigerate the rest.
5. Decorate the salad with crushed pistachios and/or pecans, add the polenta croutons on top, and serve right away.
6. In a large bowl, gently mix the polenta cubes with salt, pepper, and Creole Seasoning until they are evenly covered. Bake them in either an Air Fryer or a traditional oven. (I prefer using a Philips Air Fryer Avance Digital TurboStar.)
7. Put the polenta cubes in a single layer in the Air Fryer basket. Set the temperature to 200 °Cand bake for 10 to 12 minutes until they are crispy. Take them out of the Air Fryer and keep them aside. (I usually need to bake the polenta cubes in 2 batches with my Air Fryer.)
8. Preheat the oven to 220 °C. Cover a large baking sheet with a silicone baking mat or parchment paper. Spread the cubes on the prepared baking sheet and bake for 20 to 25 minutes until they are crispy. Take them out of the oven and leave them aside.

Summary:

• Calories: 84 kcal
• Fat: 2 g
• Protein: 6 g
• Carbs: 16 g
• Potassium: 1013 mg
• Magnesium: 65 mg