Kale Caesar Salad with Homemade Dressing

Boro Team

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Calories

708

Cuisine

American / Italian Fusion

Category

Lunch

Hearty kale Caesar salad with roasted sweet potatoes, crispy chickpeas, and creamy homemade Caesar dressing. A nutrient-dense, high-protein, and fiber-rich salad that’s gluten-free and easily made dairy-free.

Kale Caesar Salad with Homemade Dressing

Ingredients

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    • 2 egg yolks only (room temperature) keep white if needed for flavor

    • 1 T apple cider vinegar

    • 1 tsp Dijon mustard or mustard powder

    • 1 T fresh lemon juice

    • 3 cloves garlic chopped

    • 1 T + 1 tsp coconut aminos or Worcestershire sauce

    • 4 T pecorino, Parmesan, or feta cheese (grated) (dairy-free options)

    • 2/3 C olive oil or avocado oil

    • Pinch salt

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    • 1 tsp Black pepper

    • Rosemary extract (optional, to preserve) 

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    • 1 (14-ounce) jar of chickpeas, drained

    • 2 small sweet potatoes, diced

    • 2 Tbs Olive Oil

    • 1 large head of kale, shredded

    • 4 cups shredded Brussels sprouts, or 1 additional head of kale

    • 1-2 avocados, sliced

    Directions

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      1. Blend room temperature egg yolks (blender, on low speed).

      2. Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, spices, Parmesan cheese and anchovy paste, if using, and blend until creamy.

      3. Slowly add olive oil, blending constantly on low speed until incorporated. Season more to taste if needed. 

      4. Store in a glass jar in the fridge for up to a week. 

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      1. Preheat oven to 425 degrees.

      2. On a large-rimmed baking sheet, combine the sweet potatoes, 2 tablespoons of olive oil. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.

      3. Meanwhile, in a large salad bowl, combine the kale and Brussels sprouts

      4. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan.

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