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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
Could you use the Air fryers prepare the potatoes and chickpeas?
Hey Dionne,
So sorry I’ve not tested these in an air fryer, but you could certainly give it a try! I hope you love the recipe, please let me know if I can help in any other way. Happy New Year! xTieghan
Made this salad this evening and it was one of the best salads I had in years! Used my own kale from the garden and replaced the brussel sprouts with red cabbage I already had at home. The parmesan tahini dressing was so good, rich of flavour-
Thank you for a great recipe!
Hey ELin,
I am thrilled that you enjoyed the salad, thanks so much for making it! Happy New Year! xTieghan
I love the combination of tahini and kale but the lemon and parm really mix great together and tastes JUST like a Caesar salad without the gross anchovies. So happy I found this!! Thank you 🙂
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
What is a good vegetarian friendly substitute for the Worcestershire sauce? Thank you!
Hey Kim,
Annie’s brand actually has a vegan Worcestershire sauce! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Hi! This looks amazing and I want to make it this week, but am wondering if you have a vegetarian substitute for the Worcestershire sauce? I was thinking soy sauce but didn’t know if that made any sense. Thank you!
Hey Meaghan,
Annie’s brand makes a vegan Worcestershire sauce! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
This looks delicious and can’t wait to make it. Question – can I leave the cheese out of the dressing or is there something I can substitute for it? Thanks!
Hey Marni,
You can skip the parm:) I hope you love the recipe. If you have any other questions please let me know! Happy New Year! xTieghan
Made this for dinner tonight. Wonderful flavors and very filling. This recipe came together quickly. Looking forward to the leftovers tomorrow.
Hey Meredith,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
I loved this salad! Used baby kale leaves and fresh parm. So amazing, I can’t wait to eat it again.
Hey Shannon,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Made it for this weekend and it’s AWESOME! Used crispy romaine & freshly shaved brussels sprouts. I found the 2 TBS lemon juice to be too tart…..big lemons! So I cut dressing with more tahini and a splash of EVOO. And, as you stated, it keeps for a few days in fridge. It will be my go to winter salad meal!!
HAPPY NEW YEAR!
NN FROM RR
Hey Nancy,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
You just changed my life. This salad transported me. The dressing is so easy and so satisfying and low-lactose, it’s divine! I’m going to try to freeze it for later. Thank you so FREAKING much!!!!!
Hey Rebecca,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
How much kale is “1 large head” of kale? Is this just 1 bunch like the way it’s sold in most grocery stores? Thanks
Hey Cassie,
Yes, that is correct:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Great recipe! Made this for myself and my husband, who doesn’t get very excited about salads, but he’s been asking me to make this one again ever since!
Hey Ashlee,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
(Reviewing again because I forgot to give it stars the first time.)
I just made this. Flavor explosion. I had plenty of kale and leftover red cabbage which I used instead of the brussels sprouts. Can’t stop eating it.
I just made this. Flavor explosion. I had plenty of kale and leftover red cabbage which I used instead of the brussels sprouts. Can’t stop eating it.
Love that! Thank you Betsy! xTieghan
seriously so good. this ‘caesar’ dressing is better than any caesar i’ve ever had before and that is my go-to salad. i omitted the sweet potato and added some shrimp for extra protein. amazing!
Thank you so much Ally! xTieghan