When you think of salads, you might picture something simple and light—but this Kale & Shiitake Salad with Pear, Tofu-Cashew Croutons, and Sesame-Ginger Dressing is a full experience. It combines earthy, sweet, and savory notes into a dish that feels hearty yet fresh. Perfect for anyone craving a plant-based salad recipe packed with flavor and crunch.
The Base: Tender Kale for a Nutritious Bite
Kale is the foundation of this salad, massaged until tender yet still vibrant and green. This process makes the leaves soft and easier to digest while keeping their nutrient density intact. It’s a powerhouse of vitamins and fiber, making this the ideal healthy vegan kale salad for lunch or dinner.
Umami-Rich Shiitake Mushrooms for Depth
Sautéed shiitake mushrooms add a rich, savory depth that makes this salad feel almost gourmet. Their meaty texture contrasts beautifully with the crisp kale and juicy pears, making every bite deeply satisfying. This is why it’s perfect if you’re searching for a shiitake mushroom salad recipe with bold umami flavors.
Sweet Pears for Balance and Brightness
Fresh slices of ripe pear bring a refreshing sweetness that balances the earthy tones of mushrooms and greens. Pears add a juicy, crisp element that makes the salad feel light and luxurious. It’s the perfect way to create a kale and pear salad with an elegant twist for any season.
Tofu-Cashew Croutons: A Crunchy Plant-Based Upgrade
Forget traditional bread croutons—our tofu-cashew croutons steal the spotlight. Coated in crushed cashews and baked until crispy, these golden bites add texture, protein, and healthy fats. This clever twist makes it an excellent option for high-protein vegan salads with crunch and flavor.
The Star Dressing: Sesame-Ginger Perfection
No salad is complete without an amazing dressing, and this one is pure magic. A blend of toasted sesame oil, ginger, rice vinegar, and a touch of sweetness creates a creamy, tangy sauce that ties everything together. This makes it one of the best Asian-inspired sesame-ginger salad dressings for kale recipes.
Perfect for Lunch, Dinner, or Meal Prep
This vibrant salad isn’t just delicious—it’s practical. It works beautifully as a hearty vegan lunch, an elegant dinner starter, or a make-ahead meal prep option. The flavors develop even more after a few hours, making it a satisfying choice for busy weekdays and special occasions alike.
Ingredients
For the Salad Base
- 4 cups baby kale
- 1 cup shiitake mushrooms sliced
- 1 tsp sesame oil
- Pinch of salt
For the Pear-Tofu-Cashew Croutons
- 200 g firm tofu pressed and cubed
- ¼ cup raw cashews roughly chopped
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
For the Dressing
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp fresh orange juice
- ½ tsp grated ginger
- ½ tsp maple syrup
For Topping
- 1 ripe pear thinly sliced (fresh or lightly caramelized)
- 1 tsp toasted sesame seeds
- Microgreens for garnish optional
Instructions
Step 1: Prepare the Tofu-Cashew Croutons
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
- Toss tofu cubes and chopped cashews with tamari, maple syrup, and sesame oil until well coated.
- Spread on the baking sheet and bake for 15–20 minutes, flipping halfway, until golden and crunchy.
Step 2: Cook the Shiitake Mushrooms
- Heat 1 tsp sesame oil in a skillet over medium heat.
- Add shiitake mushrooms and sauté for 3–4 minutes until tender and slightly caramelized.
- Season with a pinch of salt.
Step 3: Make the Dressing
- Whisk together sesame oil, rice vinegar, tamari, orange juice, ginger, and maple syrup in a small bowl until smooth.
Step 4: Assemble the Salad
- Arrange baby kale on a platter or in bowls.
- Top with shiitake mushrooms, pear slices, and tofu-cashew croutons.
- Drizzle generously with sesame-ginger dressing.
- Garnish with toasted sesame seeds and microgreens for extra crunch and color.
Notes
- Pear Variation: For extra sweetness, caramelize pear slices in a splash of maple syrup before adding to the salad.
- Nut-Free Option: Replace cashews with sunflower seeds or omit.
- Meal Prep: Make croutons and dressing ahead; assemble salad just before serving for freshness.
- Protein Boost: Add more tofu or a sprinkle of hemp seeds for extra protein.
Frequently Asked Questions About Our Kale & Shiitake Salad with Pear, Tofu-Cashew Croutons & Sesame-Ginger Dressing
What makes this salad stand out?
It balances hearty, nutrient-dense kale and savory shiitake mushrooms with juicy pear sweet notes. Crispy tofu-cashew “croutons” add satisfying crunch and protein, all tied together by a bold, umami-packed sesame-ginger dressing.
Can I substitute another mushroom if shiitakes aren’t available?
Yes, cremini or button mushrooms work well too—sauté or roast until golden for that savory, earthy depth.
How do the pears contribute?
Pears bring a naturally juicy and sweet contrast that brightens the salad. Ideal varieties include slightly firm ones like Bosc or Anjou, which hold texture when tossed in the bowl.
What are tofu-cashew croutons, and how are they made?
Tofu cubes are coated—often in flour or crushed cashews for texture—lightly pan-fried or baked until crispy, then mixed with roasted cashews for extra crunch. They serve as a satisfying vegan alternative to traditional croutons.
What’s in the sesame-ginger dressing?
Classic sesame-ginger dressings include a blend of sesame oil, soy or tamari, rice vinegar, fresh ginger, garlic, and optional sweeteners. It’s a sweet-savory, aromatic option that pairs beautifully with kale.
How should I handle the kale for best texture?
Massage the kale with dressing or a splash of oil for 1–2 minutes—this softens the tough leaves, bringing out a tender and lush texture and enhancing flavor absorption.
Is this salad good for meal prep?
Absolutely. Prepare components like croutons, dressing, and mushrooms ahead and store separately. Toss everything together just before serving for maximum freshness and texture.
Do leftovers hold up well?
Yes—if stored wisely. Keep croutons and dressing separate, then reassemble just before eating to maintain contrast between creamy dressing and crisp elements.
How should I serve it for best impact?
Arrange the kale as the base, then layer shiitake and pear for visual intrigue. Sprinkle tofu-cashew croutons last, drizzle with sesame-ginger dressing, and finish with a few sesame seeds for garnish.
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