I love this salad because it lasts for days. I can make it ahead to eat for lunches during the week or make it ahead of an event. The kale holds up well to the dressing and actually tastes better as it marinades over time. If you intend for the salad to last be sure to use very fresh kale. The addition of the quinoa adds protein to the meal and gives the salad a nice texture.
This recipe has gluten-free bread croutons and air-fried or roasted chickpeas. It is also or alternatively delicious with air-fried or roasted potato “croutons”.
With the recent popularity of air-fryers and given how affordable they are I recently purchased one. I had my doubts about how I would like it or how often I would use it. I’m surprised to admit that I love it so much that it now occupies a permanent place on our countertop. Both Brian and I use it nearly every day. We both like to use it over using the oven to roast things like potatoes and chickpeas because it is faster than the oven and there is no preheating involved. We are experiencing a heat wave here in Northern California right now and with triple digit temperatures the last thing I want to do is heat up our oven. I like the way the air-fryer browns smaller foods with or without oil. Another reason that we use the air-fryer so much is because we both like reheating leftovers in it. Foods like pizza, lasagna, scalloped potatoes, muffins and breads heat up nicely without getting squishy as the microwave tend to do to these foods.
This kale version of the classic Caesar salad is dairy-free, gluten-free and you don’t need to give up any flavor. Enjoy!