Spicy Kale Caesar Salad with Roasted Garlic

Spicy kale Caesar salad with roasted garlic, aka the salad that makes kale downright addictive! This bold, flavor-packed twist on a classic Caesar features roasted garlic, Greek yogurt dressing, and all the Parmesan your heart desires.

This recipe came to life after one too many post-holiday indulgences (and perhaps a red wine-induced epiphany).

It’s my answer to finding that elusive balance between Ben & Jerry’s binges and kale crusades. It takes a traditional Caesar salad and kicks it up a notch with spicy Caesar dressing and superfood kale for a big dose of Vitamins, minerals, and antioxidants.

It’s the kind of salad that makes eating your greens feel like a treat. It’s bold, flavorful, and a little bit addictive in the best way.

Why You’ll Love This Recipe

This isn’t your average Caesar. It’s spicy, garlicky, and unapologetically cheesy, the kind of salad that could turn even kale skeptics into believers.

The dressing blends creamy Greek yogurt with olive oil, lemon, roasted garlic, and a kick of sriracha for a zesty, restaurant-worthy flavor. The kale softens beautifully when massaged or chilled with the dressing, and the roasted garlic brings everything together with a rich, caramelized note.

Here are a few more reasons to love it:

• Big flavor, bold personality
• High in protein and fiber
• Creamy Caesar dressing without heavy cream
• Meal-prep friendly and holds up beautifully in the fridge
  Easy to customize for your spice level

Ingredients for Spicy Kale Caesar Salad with Roasted Garlic

Kale: The hearty, nutrient-packed base that holds up well under creamy dressing and stays fresh for days. Curly or lacinato kale both work great.

Garlic: Roasted until soft and golden, it adds deep, caramelized sweetness. You can even roast extra cloves for future meals (trust me, you’ll want to).

Parmesan cheese: The salty, umami magic that brings this salad to life. Go as heavy-handed as your heart desires.

Greek yogurt: Adds protein and a creamy texture to the dressing while keeping it light.

Mayonnaise: Enhances richness and helps the dressing cling to every leaf.

Sriracha: Brings the heat! Adjust to your spice preference or omit for a milder version.

Lemon juice: Brightens up the dressing and balances the richness of the garlic and Parmesan.

Stone-ground mustard: Adds tangy depth and a touch of spice. Dijon works too if that’s what you have.

Olive oil: Smooths everything out and adds healthy fat.

Anchovy paste: Traditional Caesar flavor in one easy squeeze. Worcestershire sauce, soy sauce, or even Dijon mustard can be used for a similar salty depth.

Apple cider vinegar: Lends a gentle tang and helps balance the flavors.

Sea salt and black pepper: Ties everything together; adjust to taste.

How to Make Spicy Kale Caesar Salad:

Start by roasting your garlic. Chop the top off a whole bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for about 45 to 60 minutes, until the cloves are buttery soft and golden. Let it cool before peeling.

Next, make your dressing. Blend together the roasted garlic, Greek yogurt, mayo, sriracha, lemon juice, mustard, olive oil, anchovy paste, vinegar, and a pinch of salt until creamy and smooth. Refrigerate while you prep the greens.

Remove the stems from the kale and thinly slice the leaves. Add them to a large bowl and toss with the dressing, don’t be shy! Quick tip: Massaging the kale leaves with lemon juice (or letting it rest in the fridge for an hour) helps soften the leaves.

Finish with a generous handful of grated Parmesan and roasted garlic cloves on top. Serve it up as a hearty main or a standout side.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Kale holds up well, so it won’t wilt quickly.
• Make-ahead: Roast the garlic and prep the dressing up to 3 days in advance.
• Meal prep: This salad keeps beautifully. The flavors actually deepen after a day, making it ideal for lunches or easy weeknight dinners.

Frequently Asked Questions

Recipe Adaptations and Additions

• Make it dinner-worthy – Pile on grilled chicken breast, salmon, tofu, or eggs for a protein-packed Caesar that’s both hearty and nourishing.
• Citrus twist – Add fresh lemon or lime zest for a bright pop of flavor that lifts the whole dish.
• Nutty crunch – Sprinkle chopped walnuts, almonds, or roasted pecans for texture and healthy fats.
• Spice it up – Increase the sriracha for a bolder bite or add a dash of cayenne for smoky heat.
• Vegan version – Use dairy-free yogurt and vegan mayo, then swap the Parmesan for nutritional yeast or vegan Parmesan.
• Low-spice option – Omit the sriracha and add a touch of honey or maple syrup to balance the flavors.
• Creamy dream – Mash in a ripe avocado or drizzle with tahini for a rich, creamy variation.
• Veggie boost – Mix in shredded Brussels sprouts, cabbage, grape tomatoes, or arugula for extra greens and crunch.
• Crunchy toppers: Toss in roasted chickpeas, crispy bacon bits, or homemade crunchy croutons for extra bite.
• Garlic lover’s move: Roast two bulbs instead of one — blend one into the dressing and scatter the other over the salad for double the roasted garlic bliss.

What to Serve with Spicy Kale Caesar Salad

This salad shines all on its own but pairs perfectly with grilled or roasted mains for a well-rounded meal. Try serving it alongside:

• The BEST Grilled Chicken Thighs
• Hot Honey Sweet Potato Bites
• Baked Feta Dip with Fig Jam and Pecans
• Roasted Beet and Herbed Vegan Ricotta Crostini

Other Salad Recipes to Try

• Shredded Brussel Sprout Salad with Roasted Sweet Potatoes
• Chickpea Avocado Cucumber Salad
• Black Bean Salad
• Big Filling Detox Winter Salad Recipe
• Crunchy Kale Salad with Sunflower Seeds

Spicy Kale Caesar Salad with Roasted Garlic

5 from 17 votes

Spicy Kale Caesar Salad with Roasted Garlic is a fresh and unique take on Caesar that is loaded with flavor.

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings: 2 Large Caesar Salads

Ingredients

For the Salad:

• 2 heads kale thinly sliced
• 1 large bulb garlic roasted
• ½ cup to 1 parmesan cheese grated (to taste)

For the Caesar Dressing:

• ½ cup whole milk Greek yogurt
• 3 tablespoons mayonnaise*
• 1 tablespoon sriracha
• 2 tablespoons lemon juice
• 1 tablespoon stone ground mustard
• 2 tablespoons olive oil
• 1 tablespoon anchovy paste**
• 1 tablespoon cider vinegar
• sea salt

Instructions

Roast the Garlic:

• Preheat the oven to 400 degrees F. Chop the top off of the bulb of garlic, and drizzle the with olive oil. Wrap the bulb in foil and place in the oven. Roast for 45 to 60 minutes, or until garlic cloves are very soft and golden brown. Allow bulb to cool before peeling the cloves.

Prepare the Caesar Dressing:

• Add all ingredients for the dressing to a small blender and blend until smooth. Refrigerate until ready to use.

Prepare the salad:

• Remove and discard the stems from the kale leaves. Thinly slice the kale and place in a large serving bowl. Add desired amount of caesar dressing and toss well. (Optional: place salad in the refrigerator for 1 to 2 hours – this will help make the kale leaves softer). Add the parmesan cheese and roasted garlic and serve!

Notes

*I used Hampton Creek mayo
**You can substitute anchovy paste with one anchovy fillet

You can also blanch the kale leaves to make them softer.

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Nutrition

Serving: 1Salad · Calories: 464kcal · Carbohydrates: 35g · Protein: 23g · Fat: 29g · Fiber: 10g · Sugar: 7g

Author: Julia

Course: Lifestyle

Cuisine: American

Keyword: Caesar salad recipe, healthy salad recipes, Kale Caesar Salad recipe, kale recipes, roasted garlic

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Looking for more kale recipes? Check out my cookbook, Let Them Eat Kale!

I originally shared this recipe in January 2015. I updated the photos and added more information regarding the ingredients, method of preparation, an FAQ section, and possible adaptations in January 2026.