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This Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas is not your average salad. Sweet potatoes and chickpeas tossed with olive oil, smoky chipotle, and paprika, then roasted until lightly charred, crispy, and delicious. Everything is tossed together with a creamy, lemony parmesan tahini dressing, hearty winter kale, shredded brussels sprouts, and avocado. This salad is easy to throw together, colorful, healthy, and filling. Enjoy this for dinner and save the leftovers for lunch the next day. It’s the perfect wintry salad to kick-start clean eating in 2020.
By now I think you all know how I feel about salad. I despise a boring salad (i.e lettuce and very little else). But I LOVE a GOOD salad (i.e one with greens…carbs and cheese). And if it’s a salad with warm roasted vegetables…well, that scores major bonus points with me. Enter this kale Caesar salad, it’s everything you could ever want a winter salad to be. It has texture, color, a mix of warm roasted vegetables, fresh greens, cheese, and the best creamiest dressing.
And yes, it’s still healthy and so perfect for January.
I’ve been excited to share this salad since the day I first made it…all the way back before Christmas. We’re slowly getting to the end of the recipes I made while my family was in town for the holidays. This salad was inspired by every member of my family…with the exclusion of four of my brothers, of course. Those boys don’t love salad of any kind, so I made this recipe mostly with the girls of the family in mind. I knew everyone (myself included) would devour this recipe in minutes. It’s all the things we love.
The salad details.
Start by roasting up the sweet potatoes and getting the chickpeas extra crispy.
I tossed the potatoes with spicy chipotle powder and smoky paprika for a sweet and spicy flavor. I love this combination of sweet potatoes and spicy, smoky chipotle. But if you prefer a less spicy salad, simply reduce the amount of chili powder or omit it all together. You’ll want to give the potatoes a head start on cooking since they take longer than the chickpeas, but once the potatoes have softened a bit, add the chickpeas right to the same baking sheet and roast until crispy.
The chickpeas end up soaking up some of the spices from the potatoes causing them to come out perfectly seasoned and extra crisp.
While the sweet potatoes and chickpeas roast, toss the salad together. It’s a simple mix of shredded kale and finely shredded brussels sprouts. I love using hearty kale and shredded spouts for winter salads. Not only do they hold up incredibly well to dressings (making them perfect for meal prepping), but they feel heartier. The salad ends up being more filling than your typical green salad.
If you don’t love brussels sprouts, you can just use all kale. Either way, the salad will still be great.
Now, on to that creamy parmesan dressing…
It’s truly one of my favorite dressings…bold statement, but true.
The classic Caesar dressing contains anchovies and raw egg yolk, but this dressing has none of that. I know that technically this is really not a Caesar salad, but hear me out. The flavors are spot on…better if you ask me.
So what’s the key? A combination of creamy tahini (sesame seed paste), Dijon mustard, and a few dashes of Worcestershire sauce (did you know that one of the main ingredients in Worcestershire is anchovies?). The tahini adds the creaminess that the raw egg yolk would add, while the Dijon and Worcestershire sauce add all the savory, salty flavors that the anchovies would add. Promise, it’s just as delicious…better actually.
Bonus? No raw eggs means you don’t have to worry about any kind of stomach issues while enjoying this Caesar. I know from experience how not-fun it is to eat a Caesar salad that’s delicious going down…but not so delicious coming back up. Yes, been there, done that.
Meal prepping?
This is your salad! The kale and sprouts hold up wonderfully once this salad has been tossed, I’d say a good day or two. If you want to make the salad last even longer, leave the dressing off, then add just before serving.
The vegetables can be roasted a few days ahead of time and eaten chilled or warmed. Either is great, but you know I love them warm.
As I mentioned, this is not your average Caesar salad. In fact, some of you may argue that this is not a Caesar salad at all since the dressing does not include raw egg yolk or anchovies. Trust me, I debated calling this a Caesar, but in the end, I found the favors to be so similar. So I’m sticking with it.
It’s surely not a classic Caesar, but it surely is delicious. Which is what’s most important in my book…so ENJOY.
Looking for other winter salads? Try my winter pomegranate salad or my super green sun-dried tomato herb salad.
If you make this kale Caesar salad with sweet potatoes and chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Servings: 6
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 small sweet potatoes, cut into 1/2 inch circles
- 1/4 cup extra virgin olive oil
- 1-2 teaspoons chipotle chili powder, use to your taste
- 2 teaspoons smoked paprika
- kosher salt and black pepper
- 1 (14 ounce) can chickpeas, drained
- 1 large head kale, shredded
- 4 cups shredded brussels sprouts, or 1 additional head of kale
- 1-2 avocados, sliced
Parmesan Tahini Dressing
- 1/4 cup extra virgin olive oil
- juice of 2 lemons
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- kosher salt and black pepper
- 1/3 cup grated parmesan, plus more for serving
- 2 tablespoons fresh chopped parsley
Instructions
- 1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. 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. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.5. 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. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.
This post was originally published on January 9, 2020
Loved this salad! It was a perfect healthy side dish and made for a great leftover lunch (did not get soggy even w/ dressing). I really liked the dressing!
Hey Olivia,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Hi Tieghan! How long does the dressing last after making it? This was great!!
Hey Camille,
About two weeks in the fridge. I hope you love the recipe:) xTieghan
I made this tonight and it was a big hit. I would probably serve it with crusty bread when I make it again. I also forgot the avocado and didn’t have any Parmesan and it was still delicious. The real shining star is the amazing dressing. Even my 1 and 3-year-olds loved this salad. Thank you!
Hey Jean,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
How long does this dressing last in the fridge ?
Hey Lena,
I would say it is good for up to 2 weeks in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! The flavors melded so well together and it was deliciously filling, the whole family loved it ?
Hey Becca,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Made this tonight and it was so delicious! Loved it!
Hey Alison,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Made this the other night, so easy to mske and soooo so good.
Hey Julie,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
This was delish! Perfect, easy meal salad! Unfortunately, my lemons were overly ripe and I had to substitute cooking wine and rice vinegar but still came out amazing! Thank you for sharing such great recipes!
Hey Lisa,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Oooh, Lisa, would you mind sharing what ratio/amounts you used for cooking wine and rice vinegar? Hubby has a citrus allergy, so I’ve experimented with subbing white wine instead of lemon juice, but I haven’t got it quite right yet. Maybe the rice vinegar is the trick? Thank you! This salad looks AMAZING!
I found about your blog from a friend and I’m obsessed. This is the second recipe I’ve tried both have been it outstanding. Normally, I don’t find kale salads all that satisfying, but this is delicious and filling. Love the dressing-I’d maybe 1.5x it next time so I have a little more:)
Hey Amy,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
This salad is so good! I had been looking for more ways to use my tahini and this was perfect!
Hey Sophie,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
I made this for my family and everyone loved it !
I would have never thought to roast chickpeas
with the sweet potatoes ! So delicious 🙂 My daughter has since gone back to University and made this
for her roommates ! Big hit 🙂
Hey Corrine,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This salad was lovely! This was straightforward and easy to whip up. Something about making your own dressing, makes me feel so much healthier! I separated the ingredients so I will be able to mix them for lunch tomorrow. Thank you!
Hey Jane,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Literally the best salad, it’s super refreshing yet also hearty — the perfect salad for dinner. Love it, thank you!!
Hey Katherine,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
I absolutely loved this! Deliciousness!
Hey Jacquie,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
I did this dish, but only without kale and took spinach. It was amazing taste!! Thank you for new recipe and new combinations!???
Hey Irina,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan