Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Utilizing your local Farmers Markets is one if the best ways to taste the wofarmers-market-veggiesnders of the summer growing season as part of your vegan diet plan.

We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Serves 4


For the salad:

  • 2 cups green kale, stems removed, chopped
  • 2 cups red Russian kale, stems removed, chopped
  • 1 cup organic blueberries
  • 1/3 cup sliced raw almonds
  • 1/2 cup radish, thin slice
  • 3 garlic scapes, fine chopped
  • Small handful fresh basil, rough chop
  • 2 cups ciabatta, 1-inch cubes
  • Few springs of rosemary, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Zest of ½ a lemon
  • 1 tsp agave nectar
  • ½ tsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper


Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.

Add all ingredients for dressing in a mixing bowl and whisk together.

Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.

Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!


Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!

Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette


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Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at https://www.callicoonkitchen.com/

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