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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.

overhead photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

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.

overhead photo of Sweet Potatoes and Crispy Chickpeas on baking sheet

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.

parmesan tahini dressing

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.

side angled close up photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

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.

side angled photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas with spoon drizzling dressing over 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

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 345 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Parmesan Tahini Dressing

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.

horizontal photo of Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

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Comments

  1. 3 stars
    425F for 40 minutes is way too long/hot for sliced sweet potatoes. 10 min per side is all that’s necessary unless you want black slices of burnt potato.

  2. 5 stars
    This is hands down my favorite salad recipe!!! I make this for dinner at least every other week. Thank you thank you!!

    1. Hey Katie,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  3. 5 stars
    Just made this and it was AMAZING we all loved it! The dressing is delicious. We topped with sliced radishes instead of the avocado.

    1. Hey Emma,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  4. This was so delicious and easy to make. The dressing was so good to. I will use it to put on other types of salad or pasta. My sister really loved it.

    1. Hey Roxanne,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan

  5. Sooo good! This reminded me of a homemade Dig Inn bowl (for those in the NYC area). Added baked red onion and broccoli instead of Brussels, based on what was in my fridge. The sauce is now my new go to Caesar!

    1. Hey Aly,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  6. Maybe I just like my salads extra dressed, or maybe the dressing was just extra tasty, but I had to triple the amount! It seemed like the potatoes and chickpeas soaked it all in. My husband said he didn’t like the dressing by itself (weird- I was practically licking the inside of the blender) but he loved it once in the salad and said the sweet potatoes (another element he doesn’t enjoy independently) made the salad. He loved it, so that’s a win in my book!

    1. Hey Elizabeth,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  7. 4 stars
    I kinda followed the recipe haha but here’s what I did: subbed the chickpeas for pepitas toasted plain in the oven (can’t do chickpeas), just did the 2 bunches of kale, added raisins bc I found the dressing a bit too heavy on the tart/dijon-ey side. Maybe my lemons were big, but if I were to make this again I would decrease the dijon to like 2 tsp. I added 1/2 tsp granulated sugar to balance out the flavour and that helped. Also added croutons of course. Thanks for the recipe!

    1. Hey Charlotte,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  8. 5 stars
    I told myself I’d never follow a recipe for a salad. …yet here I am again! This was delicious, and although I’d never paid a Caesar type dressing with these spices, it works and I’m in love! Another winner, Tieghan!

    1. Hey Autumn,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  9. This dressing is amazing!!!! I made this tonight (without the chickpeas) and it was so good.

    1. Hey Natalie,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  10. 5 stars
    Your salad game is pure 🔥!! We have tried several of your salads and they never disappoint! The sweet potatoes in this are SO yum that may plan to make them as a side for other meals. Keep those tasty recipes coming!

    1. Hey Kristen,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  11. 5 stars
    I LOVE this recipe! I don’t eat dairy so I skip the cheese in the dressing but I promise, you won’t miss it! In fact, I now use this dressing on everything! SO good!

  12. This salad was unbelievable!
    Followed as directed. Added dried cranberries, pumpkin seeds and crispy jalapeños this was Delish!
    Surprisingly filling!
    The dressing was amazing!

    1. Hey Brianne,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  13. 5 stars
    Invited friends for dinner and served this salad as it was a warm spring evening. Definitely a keeper recipe, but would suggest doubling the dressing. I tossed the salad with all the dressing and had none left over; some might find the amount just right, but a few of my guests like A LOT of dressing. I also added sliced grilled chicken.

  14. 5 stars
    OMG delicious salad!! Just as good the second day.
    Do recommend a sub for Parmesan for non dairy? Or just omit? Prepping for new baby and wondering, can this dressing be frozen? You’re recipes are so creative and tasty!!
    Emmy

    1. Hey Emmy,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! I would just omit the parmesan and I have never tried freezing a dressing before! xTieghan

  15. this salad was delicious and filling for dinner. I will definitely make again! I tried it with spicy brown mustard and not dijon so I would reduce it if that’s all you have.

  16. 5 stars
    Oh man! This one was delicious. I’ll plan to make the whole salad again, and I’m sure I’ll find a way to use the dressing in other recipes. It was really a perfect meal. The only problem was that my squash-obsessed cat stole two slices of sweet potato off the baking sheet as I was cooking other components. Even he agreed: it’s a 10/10, lol. (And he’s fine, btw — though I’m sure the chipotle seasoning was a little shocking.)

    1. Hey Martha,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  17. 5 stars
    I love this salad!!! My favorite is to meal prep it for the week, keep the sweet potatoes separate and heat them up when you’re ready to eat the salad. One of my all time favorites, and the dressing is just so good!

  18. 5 stars
    This salad is so amazing and flavorful! It’s got some kick to it, the Brussels give it a great crunch, and that dressing…sooooo good! Plus, you’ll have a ton of leftovers! Thank you!,

  19. 5 stars
    I first saw this recipe on instagram, and I was very intrigued because I hate plain salads. This was the most flavorful and wholesome salad that I’ve ever had. The ingredients are all thought-out and tie in well together. The lemon and the tahini are such a nice balance and sinks into the brussels sprouts so nicely. The vegetables are all so seasoned and add character to the salad. My roommates have this salad once a week; that’s how incredible it is! I cannot recommend it enough!

  20. 5 stars
    This has got to be one of my favorite winter salads! I’ve made it a couple times now. First time I made with the Brussels and the second time I just used all kale. I only used one lemon. I think living in California we have juicier lemons. Love, love, love it! Thanks!

  21. 5 stars
    This salad is unreal! I wish I could bath in the dressing, it’s incredible. Easily one of our top go-to’s, it has everything you want and need on a Sunday (with plenty of leftovers!)

    1. Hey Lyssa,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  22. This salad is incredible — and the dressing is OUT OF BOUNDS! Based on the dressing’s flavor, it’s unbelievable that it is egg and anchovy free! I’m making this for the second time in as many days! To be honest, I’d probably eat the dressing if served up on a shoe 😉

    Only one thing to note: I’d recommend going slow with the lemon juice, adjusting as needed based on how much each lemon yields. I ended up using 3-4 tablespoons (which was equivalent to 1 of my lemons).

  23. 5 stars
    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!

    1. 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

  24. 5 stars
    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!

    1. 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

  25. 5 stars
    This was so good! The flavors melded so well together and it was deliciously filling, the whole family loved it 😊

    1. Hey Becca,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

    1. Hey Alison,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  26. 5 stars
    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!

    1. Hey Lisa,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  27. 5 stars
    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:)

    1. Hey Amy,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  28. 5 stars
    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 🙂

  29. 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!

  30. 5 stars
    Literally the best salad, it’s super refreshing yet also hearty — the perfect salad for dinner. Love it, thank you!!

  31. I did this dish, but only without kale and took spinach. It was amazing taste!! Thank you for new recipe and new combinations!🙏🙏🙏

  32. 5 stars
    This salad is PERFECTION! All of the textures and flavors compliment each other beautifully. The dressing is a dream! Thank you for all of your amazing recipes!

    1. Hey Zoe,
      The kale and Brussels are both adding to the salad raw, you can follow the recipe as is:) Please let me know if you have any other questions! xTieghan

  33. 5 stars
    Made this today for lunch and it was so delicious! I loved the flavors and the dressing was so good! Excited to have it all week 😀

    1. Hey Beth,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Have a great week:) xTieghan

    1. Hey Priscila,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  34. 5 stars
    Finally made this tonight! I eyeballed everything for the dressing (probably used too much tahini because I love it) and subbed soy sauce for Worcestershire because I was out. Awesome salad… definitely will be making this regularly. I’m thinking of adding extra roasted halved brussels sprouts next time!

  35. 5 stars
    I love the mix of flavors in this salad. The greens are bitter, the dressing is tart, the sweet potatoes are smoky and sweet, the avocado is mild, and the chickpeas add a nice mellow crunch! The dressing is healthy and soooo tasty. I felt really good after eating this salad, but it was also filling. Win win!

  36. 5 stars
    Just made this tonight and it was delicious! I’m not usually a salad person but this was so filling and the dressing is amazing. I would probably put less lemon next time but I might have just had unusually juicy lemons. I also added some grilled chicken which went well! Excited to eat the leftovers throughout the week

  37. 5 stars
    This has become me and my boyfriend’s favorite salad! It is so easy to whip up. I put the Brussels sprouts and sweet potato in the air fryer for 20 mins instead of the oven and they come out perfectly!

  38. This was yummy and easy to make. My husband doesn’t love brussels sprouts so I sliced them, tossed them with olive oil and roasted them for 15 minutes at the same temp as the sweet potatoes. That worked. He didn’t believe me when I told him that I put brussels sprouts in the salad. Also didn’t have tahini or almond butter, so I substituted mayonnaise. Becomes more like a classic caesar salad dressing. Looking forward to trying the tahini next time. Thanks, Tiegan.

  39. I am LOVING this salad! My husband and I have now had it twice in the past 3 nights. Cannot recommend enough-super simple to throw together. We had to variate the first time and use a spring mix instead, still tasted amazing. Just followed the recipe to a T tonight, and I think it’s even more amazing!!! Love how the sweet potato and chickpeas warm up the kale but it still holds its own. Love!

  40. 5 stars
    This salad is amazing!!!! I roasted my shredded brussel sprouts with a little olive oil and garlic powder. It just added an extra crunch!

  41. 5 stars
    So Delicious!! My husband loved it too! We added some homemade gluten free croutons just for fun! All of your recipes are full of flavor and easy to make!!

  42. Tieghan,

    I’m so grateful that I’ve discovered the world of half baked harvest! One of my girlfriends told me about you through Instagram and I have been following and making recipes ever since..asked for one your cookbooks this Christmas and absolutely love it. I find cooking so therapeutic and recently moved into a new home, so its been a lot of fun creating your meals! 🙂 I actually made this salad tonight, but with a honey mustard dressing and it was delicious (especially with the sweet potatoes)
    Even my doggie gets an occasional sample hahaha

    Thank you for being you! <3

    Best wishes for a happy and healthy New Year.

    1. Hey Kara,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Thanks for your super kind message and following along:) Happy Sunday! xTieghan

  43. 5 stars
    SO. GOOD. Took a little longer than anticipated to make my first time through, but I’m sure with more practice the recipe will go faster. The hubs and I try to do 2 meat-free days per week and this salad is perfect for them. So many flavours and textures. Can’t wait to make it again!

    1. Hey Jessica,
      You could use nutritional yeast in place of the parm. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. 5 stars
    So good!!! We had it for dinner and there were no leftovers (as per usual with your recipes). Quickly cooked the brussel sprouts in some butter and it was delicious. Thank you!!!

  45. 5 stars
    Such a tasty and beautiful salad! The dressing is very lemony, I used 1.5 lemons and still found it slightly too acidic and needed to add a bit of oil but that is a personal preference. The roasted yams and chickpeas are amazing on top, especially when still warm. The kids munched them up like candy. We ate this with steak but I would be quite happy eating the salad on its own. Thank you, can’t wait to try more of your recipes!

    1. Hey Kristyna,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

    1. Hey Zoia,
      You can use soy sauce in place of the Worcestershire. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Catherine,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  46. As the sole cooker of my covid-ridden family, this was a hit! I’m happy they got to get some good leafy greens in and antioxidants from the sweet potatoes. 🙂 The garlic and lemon came through beautifully in the dressing and they were able to taste it! I’d probably add a bit less lemon juice next time as we live in a citrus-producing region and all the juice from one packed a punch. Planning to make your lemon garlic orzo next – thanks for such cozy, nutrient-packed ideas xo

    1. Hey Pacelli,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  47. 5 stars
    I was looking for some healthy/easy meals to kick off the new year and this was perfect! I was shocked at how great the dressing turned out as I don’t tend to use tahini and have usually made Caesar dressing with eggs. It tasted very savoury and rich but didn’t feel super heavy. The addition of the sweet potato and chickpeas made this pretty filling, we added a little thick cut bacon to the top to make it more “Caesar-y” and it was delicious! Will for sure be making it again and again, especially the dressing 🙂 thanks!!!

  48. Made this for lunch and it was outstanding!! Didn’t have tahini so just added a little extra parm (cuz who doesn’t love extra parm 😄)! I also roasted my shaved Brussels, truly outstanding!!

  49. 5 stars
    This is just delicious. I actually had a bag of roasted hummus flavoured chickpeas, so I didn’t need to roast my own. I forgot to buy brussels sprouts, so I will next time. The salad with the kale, roasted sweet potatoes, roasted chickpeas, and avocado and dressing is really tasty. I find extra virgin olive oil adds a bitterness to the dressing and I had to cut the bitterness with 1 TBSP of honey. Next time I will use regular olive oil in the dressing. Recipe made enough for 4 big salads – will be having leftovers tonight.

  50. 5 stars
    Delicious combination, I enjoyed the roasted chickpeas as the crunch in the salad. I would recommend that the kale needs to have a light massage with some olive oil, salt and lemon juice to help it break down and be easier to eat raw.
    For the leftovers I added some shrimp marinated in coriander and garlic along with some rice noodles. Delicious warm salad version! Thank you for the inspiration!

  51. 5 stars
    Ok….YUM! Made it for dinner tonight – as delicious as it is beautiful. Kale/brussel salads give your mouth a work-out, but so good and so healthy! Dressing is divine, and loved the roasted sweet potato & chickpeas. Will def make this again! Thanks Tieghan! 🙂

  52. 5 stars
    So I didn’t make this particular salad but I made the dressing and to be honest I was skeptical at first because I love tahini but I didn’t think I’d like it in a Caesar type salad. This was the absolute best vegetarian Caesar dressing I’ve ever tested and I love that it didn’t have mayo in it. So so good.

    1. Hey Nora,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  53. 5 stars
    Love this one! We prefer peeled, cubed sweet potatoes over the whole unpeeled circles but otherwise keep the recipe as is. So delicious! Def use a food processor to shred the Brussels as it’s a decent amount of work. I eat this as a main dish while hubby adds chicken to his

    1. Hey Lisa,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

    1. 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

  54. 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!

  55. 5 stars
    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 🙂

    1. 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

  56. 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!

    1. 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

  57. 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!

    1. 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

  58. Made this for dinner tonight. Wonderful flavors and very filling. This recipe came together quickly. Looking forward to the leftovers tomorrow.

    1. Hey Meredith,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

    1. 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

  59. 5 stars
    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

    1. 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

  60. 5 stars
    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!!!!!

  61. 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

    1. 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

  62. 5 stars
    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!

  63. 5 stars
    (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.

  64. 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.

  65. 5 stars
    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!

    1. Hey Elaine,
      You can use soy sauce in place of the Worcestershire sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. 5 stars
    This recipe is such a winner! Thank you Tieghan, it’s yummy, full of flavor, and simple. I’ve probably made it a dozen times since you posted it in January, and everyone from my husband, friends, and family, all love it and always ask for the recipe. It’s got a bit of a kick from the spices, great crunch, and it can be made ahead easily. So, so good. Thanks for a crowd-pleasing recipe!

  67. 5 stars
    Restaurant quality salad with such little fuss!! I added cherry tomatoes to mine and it tasted sooo good! This is the first of your recipes that I’ve tried and I’m definitely going to go look through for more now. Thanks for the recipe!!

  68. This looks delicious!! I’m a vegetarian and have missed Caesar salads!! I’d like to skip the Worcestershire because of the anchovies — what would you suggest as a substitute?
    Thank you and can’t wait to give it a try! I’ve loved every recipe of yours that I’ve made! 💛

  69. 5 stars
    This may be my favorite salad ever. The textures and flavors were just an amazing combination. The chickpeas turned out perfectly crispy and the sweet potatoes were crispy on the outside but almost creamy in texture on the inside. I baked them with the skin left on the slices which made it super fast to prep. The dressing is tangy but not overwhelming. If you’re not a fan of Dijon I would cut the mustard down just a little bit. We are so we thought it was perfect but definitely has a subtle mustard flavor. This was just so great and really beautiful

  70. I have never heard of a head of Kale. Are we talking about cabbage? Is this a cultural difference. I would certainly use some leafy kale from my garden for this. It looks yummy. I can also imagine shredded cabbage.

    1. Hey Mary,
      A head of kale is similar to a head of romaine lettuce. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  71. 4 stars
    The salad dressing is my new go to cesar! Although I do put less than a full lemon in because I found it too lemony for my personal taste. I’m wondering how long you think the dressing would last in the fridge? It usually doesn’t stick around very long but I was debating making a larger batch but wasn’t sure how the ingredients would hold up. Thoughts?

    1. Hey Rachael,
      I am so glad you have been enjoying the dressing, it is one of my favorites too! I would say it lasts 2-3 weeks in the fridge. Please let me know if you have any other questions! xTieghan

  72. 5 stars
    I make this at least once a month! Love it.
    I also make the dressing at the end of the week and keep it on hand for a quick, side Caesar salad alongside other meals. Make this salad!

  73. 5 stars
    Made this today and it was amazing! Loved the dressing. I didn’t have any fresh brussel sprout so i used what i had which was some shredded purple cabbage. I also added in some cauliflower to roast since i had some left over from a veggie platter. We will definitely be making this again.

    1. Amazing! I am really glad you were able to use what you had for this one! Thank you for trying it! xTieghan

  74. 5 stars
    So yummy!!!! I used arugula bc that’s all I had on hand and it still turned out delicious!! I also threw in some cherry tomatoes! This will def be one of my meal planning go-tos from now on!!!

  75. 5 stars
    This is so delicious! I’ve made it a few times now- was skeptical at the combination of ingredients but they all word so well together. The only thing is my garbanzos never come out crispy-not sure why? I’ve tried canned and dried (and cooked of course) but they just come out dry-still good just not crispy.

    1. Hi Denise! I am so glad this recipe turned out so well for you!! Did you leave the chickpeas on long enough? xTieghan

  76. 5 stars
    I LOVE this recipe! I’ve made it every week since quarantine started and shared it with everyone I know. Can’t get enough! thank you so much!

  77. This is my ultimate go-to meal prep recipe for healthy lunches. I make this at least once a week to get me through work. Please, please come up with similar healthy recipes that last in the fridge!

    1. I will definitely try to! It is seriously the best when meals last longer, especially during this time! Thank you Lindsey! xTieghan

  78. 5 stars
    Hi! This salad has turned into a go-to.. I’m a private chef and I made it a few months ago for a women’s yoga retreat- they were stoked on the flavor the spice packed. I made it again recently but took my own spin on it to suit Spring season at the farmers market- fennel and radish to replace the Brussel sprouts, and a DILL caesar dressing rather than parsley. I’m new to blogging .. the taste and presentation of this salad inspired me so much that my version of the recipe became my first blog post. I’d love it if you checked it out and left a little love.

    <3 Ashley

    1. Hi Ashley! I am so glad you have been loving this recipe! And love that it inspired your own creation! Your photos look so colorful, and I love the placemat you have under there! The best of luck with blogging, all I can say is make everything authentic to you! xTieghan

  79. 5 stars
    This is so delicious, i’m eating it right now. Only thing I would change is to add less lemon in the dressing 🙂

  80. 5 stars
    YUM! Delicious, healthy, and so satisfying. The sweetness of the sweet potatoes is so good with the tangy dressing and smoky seasoning. Thank you Tieghan, your blog is my favorite!!

  81. 5 stars
    I have to admit, I felt a bit concerned with the ingredient list. Kale isn’t my favorite texture in a salad because it’s a bit too chewy for me but shockingly after combining dressing it was tasty and filling. Next time I’ll definitely double the dressing because we ran out before we could finish off the salad.

  82. 5 stars
    Love this recipe! We live outside of the US and only have access to frozen Brussels sprouts and sweet potatoes, I baked both on the sheet pan according to the directions and it all turned out amazing! Can’t get over how good the caesar dressing is! My husband and I are obsessed with this recipe, just had leftovers for lunch and it was still amazing! Can’t wait to make it again!

    1. Hi Savanna! I am really glad this turned out so well for you! Thank you so much for trying it! xTieghan

  83. 5 stars
    Yum! Yum! Yum! This tasted so good and plated just as lovely as yours. Definite salad to impress the neighbors with, but super easy to make. Thank you for your wonderful recipes!!

  84. This dressing is DELICIOUS! Another winner, Tieghan. I make your recipes several times a week, and now when I say “she” or “her” in the kitchen, my family knows I’m talking about you. 🙂

    1. Haha wow that is so amazing! Thank you so much for trying all of these different recipes, I am so glad you have been loving them! xTieghan

  85. 5 stars
    This looks divine. I will make it tonight. Love your dressing – just happen to stock up on tahini for the Corona quarantine!
    Your pictures and recipes all look amazing – they will give me new things to try with all this time on my hands! Thank you!

  86. 5 stars
    Was totally floored by how much this dressing tasted like ceasar dressing! it’s so tasty! I only used one lemon b/c it yielded ~3Tablespoons, which is about the right amount, I think. Skipped the sprouts cause we didn’t have any but used 1.5 bunches of kale (threw the rest in a soup). SO good. Definitely will be making again.

  87. 5 stars
    Delicious! Dressing is so good on this and everything! Started the chickpeas with the potatoes (the second time already!) that I made this bc they took longer. Used closer to the 2 tsp of the chipotle powder since the avocado and dressing work perfect with the little extra heat.

    1. Hey Aly, you need about 3-4 cups of shredded/chopped kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  88. 5 stars
    Made this recipe last night and HOLY MOLY it was delicious! Added some bacon for my veggie-averse boyfriend and he went back for thirds! The dressing was perfection and not so tahini-y like I thought it might be. Consider me a salad convert.

  89. 5 stars
    I absolutely loved this salad. Made it last week, and it lasted 3 days. I’m about to make it again this week, because it is a super easy weeknight meal – also keeps well for lunch at work. I consider myself a Caesar salad connoisseur – has always been a comfort food for me, and this dressing was divine. Pro tip – buy shaved brussels in a bag… I chopped my own last week and that was a huge amount of time, but definitely use them because it’s a super nice texture change from the Kale!!

  90. 5 stars
    Loved this! Even my husband was a fan and he admitted after dinner that he had been skeptical about how hearty a salad-for-dinner would be without any meat… Then he asked me to add it into our regular meal rotation! My 4-year-old loved the sweet potatoes and my 18-month-old loved the chickpeas! (I loved the balance of everything…I also added in some Sun-dried tomatoes which were great.) It was a winner all around!

  91. 5 stars
    Tried out this recipe and all I can say is this salad is absolutely packed with flavour and so so simple to make! Would 100% recommend to anyone who is contemplating trying it!

  92. 5 stars
    Everything Tieghan makes is phenomenal! I threw in capers instead of Worcestershire and it was super delicious. Gives the salty ocean taste of anchovies if you don’t have the sauce on hand!

  93. 5 stars
    This was SO, so delicious. I’ve tried a bunch of homemade Caesar dressings and this is the winner by a long shot. Adding to my salad rotation for sure. Thank you for sharing!

  94. 5 stars
    Incredible! My husband and I devoured this… and then licked the dressing bowl clean. This is by far the best Caesar dressing I’ve ever had. Definitely my new go-to salad!

  95. 5 stars
    This salad is now part of my regular meal prep. Everything comes together so nicely with a good mix of healthy ingredients, and the prep is incredibly easy. Bonus because I never feel hungry after eating this (as I do with most other salads). The dressing is amazing so I’ll be repurposing it for other recipes as well!

    1. That is a huge bonus! I am so glad you have been loving this recipe, Kasmira! I hope you continue to love others of mine as well! xTieghan

  96. 4 stars
    Good salad! I have to say, though, that I am starting to triple the amount of prep time listed on the recipe to be more accurate. This is a pretty simple recipe, but just to do the components from start to finish definitely takes more than 15 minutes! Delicious flavors, though, as usual for hbh!

    1. Hi Lauren! I am so glad you enjoyed this salad! I am sorry about the timing, it is hard for me to know how long it will take each individual person! xTieghan

    1. Hi there! Sure! That is fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  97. 5 stars
    I am not a salad person and I’m here to say that this is freaking DELICIOUS. The dressing is unbelievable- I had no idea you could get such a creamy texture without anything egg or dairy. Just YUM.

  98. This dressing is absolutely delicious. I opted to leave the parmesan out so it’s dairy free. Thank you for an easy plus yummy recipe. Everything you make looks like a masterpiece. I look forward to trying more,

  99. 5 stars
    Loved this recipe! The dressing was awesome. I am not a kale fan, so I subbed mixed baby greens to add to the shaved Brussels. Easy peasy meal, light on the clean up. Even made extras to carry over for lunch the next day. My meat and potato hubby was happy and my 11 yr old pescatarian did too!

  100. 5 stars
    This salad is SO GOOD! The flavors are perfect together and not to mention it looked just as pretty when I made it as it did in your pictures. You are so talented!!

  101. This was fantastic! I used garam masala and several other spices on the veggies, for taste and also added antioxidant power, but otherwise followed the directions. It’s SO good. I’m looking forward to leftovers for lunch today! Thank you!

  102. 5 stars
    Made this tonight and it was amazing! The combination of the spicy chickpeas and sweet potatoes with the creamy/tangy dressing was perfect.

  103. 5 stars
    Love this recipe! My husband and I made it 3 times in the last 2 weeks. The dressing is the perfect alternative to a heavy caesar!

  104. Hi! I was wondering if it would change the dressing a whole lot if I didn’t add the Parmesan? Could I add nutritional yeast instead? Thanks!!

    1. Hi Jordan! I would use nutritional yeast. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  105. 5 stars
    Absolutely loved this salad! My 3 year old did too! Going to make it a staple at our house and love how it can be stored for meals the next day!

  106. This recipe is amaaaazing. I always crave a good Caesar salad and this is even better and healthy. Crushed it. Thank you HBH!

  107. 5 stars
    Well since I forgot to get avocado, and I used arugala instead of kale, I wasn’t sure how it would turn out. delicious!! The dressing is sooo good.

  108. This salad was sooooo good, and easy to make with a sick husband and toddling toddler on a Sunday night. I have been a fan of your cauliflower chickpea salad for a while, but this salad is my new favorite. It will be a staple in our home. Thanks for your amazing recipes. I use them every week.

    1. Hi Heather! The dressing will last for 1 week in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  109. Tieghan, another winner. Made this tonight, and my husband and I loved it. Great flavors! Hubby especially liked the dressing. Did thin the dressing with some water as it was quite thick. Ext time I will add the chickpeas earlier as they took a long time roasting which made the sweet potatoes a little too crunchy. Will definitely make this again.

  110. I saw you make this on your stories this week and look awesome! I’m going to meal prep it on Sunday for my sister and mom but was just wondering do you think I should leave the dressing on the side and toss right before they eat it or do you think the kale and Brussels are study enough that it should hold up well?

    1. Hi Kate! Yes, you can certainly leave the dressing on the side and toss right before you eat. That works great!! I would do the same thing. 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  111. 5 stars
    Love this salad! It was the perfect salad for a cold winter night. Caesar salad is my favorite but my husband isn’t much of a fan. We both enjoyed this recipe. It will be a frequent dish!

  112. 3 stars
    Even with the cold rain coming down this salad with its bright yam circles looked comforting. Made it for dinner tonight and both my husband and I found it tasty. I found the lemon in the dressing just a bit overwhelming and would probably not use two full lemons next time. I added a little agave syrup to cut through some of the tartness. Having said that we still found it super tasty. I also found that the chickpeas did not become crunchy but that was okay as the salad itself is super crunchy. Not sure what I did wrong. Will make this salad again for sure (maybe add some toasted pumpkin seeds! Thanks for the great recipe.

  113. 5 stars
    This recipe was so easy and SO good! The dressing is the best part- it tastes just like Caesar but is vegan. Thank you so much for creating and sharing!

  114. 5 stars
    OK this dressing was so so delicious. I am 100% making it again. How long can I store it in the fridge if I make a double batch?
    I gotta say, I was a little skeptical because I love Caesar dressing, but I had faith in your recipe. Definitely did NOT disappoint. YUM!

    1. Hi there!! The dressing will keep for at least 1 week in the fridge and can easily be doubled too! Please let me know if you have any other questions. I am so happy you love this recipe! Thank you!! xTieghan

  115. I love all of your recipes I’ve tried (especially your 30-minute butter chicken meatballs!) – but this is remarkable! Not much can make me stomach kale but wow. The dressing and the sweet potatoes and chickpeas! I let the potatoes and chickpeas come back to room temp before mixing and it was great. Thanks, Tieghan!

  116. 5 stars
    This salad was AMAZING! Thank you so much for this delicious recipe. The sweet potatoes, spicy chick peas, and tangy dressing was the perfect combination.

    1. Hi Lindsay! I have not had issues with my chickpeas popping in the oven. I am sorry, I am not really sure how best to advise. Are you using a rimmed baking sheet?

  117. 5 stars
    This was REALLY good, Tieghan! Such a surprising combo of flavors! I subbed red leaf lettuce for the kale. I loved the spicy sweet potatoes with the dressing! So glad I tried this!

  118. Thanks for the delicious recipe. I guess I can’t post a picture here but it looks great. Lunch prep done for a couple of days. And, I must say that you deal very graciously with those who post negativity. Keep it up!

  119. 5 stars
    We made this a few nights ago. It was so so good! Was worried the sweet potatoes were too much but they were perfect. Thanks! Enthusiastic new follower!!

  120. This salad was fantastic ! The dressing will definitely be in my go to list for salads – it is very similar to Cesar, but lightened up and I really love the tang. I added some fresh dill to mine along with the parsley to great success. The salad as a whole is equally as good with roasted mushrooms to replace the sweet potatoes – I could see myself using whatever veggies I have on hand to top this. Thank you so much !

    1. Hi Tina! The dressing will keep for at least 1 week in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  121. 5 stars
    So, so good, Tieghan!! And SO fast and simple on a late night.
    We are not fans of the currently popular Kale, so I mixed 50% baby Kale with 50% Spinach. When you bake the sweet potatoes and chickpeas until crunchy . . . oh so good! Thanks. (:

  122. 5 stars
    This was so good! I forgot Brussels but didnt even miss them. I was a little worries about the dressing because I have never tried tahini before but it was amazing!!! Taste like caesar dressing and pairs so well with the kale, avo and chickpeas. Will definitely be making this again.

  123. 5 stars
    This is a keeper!!! I made this tonight and my husband RAVED!!!! I’ve got some leftover dressing (which is SO delicious) and some leftover crispy chickpeas. I’ll be using them again which is really good The leftover salad is my lunch tomorrow.
    Thank you, Tiegan!

  124. 4 stars
    I made this last night! Did not have chick peas or brussels sprouts, but it was still delicious and different!! Would like to try it exactly as written next time.

  125. 5 stars
    I made the recipe according to the original posting which said 1 T chipotle powder. I thought that was too much but I always like to follow a new recipe exactly. Glad to see the change to 1-2 t.

    We love vegetables and are looking for new recipes to add to the rotation. This is a keeper! The crunch of the Brussel Sprouts, the creamy avocado, and the dressing were a delicious combination. Next time, it will be even better since there won’t be too much chipotle powder. Thank you again for the correction.

  126. 5 stars
    made this for lunch and it was just delicious! Was short on time so we ended up buying a similar dressing from Whole Foods, but can’t wait to make the dressing in the future. The veggies are delicious, and we added chicken for some extra protein. Great for meal prepping as well!

  127. 4 stars
    I made this the evening it was published. Followed the recipe to a T, using the chipotle chili powder though made it so very spicy! I can handle spice, but for a salad the spice was overpowering. Perhaps a different variety of chili powder next time, such as ancho chili powder. Loved the other flavors, the crunchy chick peas and the dressing is a keeper! Well done Tieghan.

  128. 5 stars
    One of the best salads we’ve had in awhile! So plentiful, flavorful, and beautiful!!! Loved every bite, so easy to make and the dressing was outstanding!

  129. 5 stars
    Made this tonight and it was delicious. The seasoned sweet potatoes were excellent and the dressing…so good! Thank you!

  130. Hi. I have organic dry chickpeas as I do not use cans. How do I go about roasting? Should I boil like I do for hummus and then roast or too mushy?

    1. Hi Sandy,

      Yes, you should boil the chickpeas, then roast them. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  131. I tried this yesterday. Amazing. I had to add a little oil to the dressing because it was think. But that could be because I put to much parm in it. The potato’s trumped out somewhat crispy which made the, so good. Will eat this again today.

  132. 5 stars
    Made this tonight for my family for dinner! They all loved it! I used both white and orange sweet potatoes (b/c I love both kinds). I needed to make my sweet potato slices thicker though — I went on the thin side, because I didn’t know, and I lost a few to turning black :P! It wasn’t a total loss though – truly it was only like 5. But everyone very much loved it! I made my turkey/provolone/broccoli slaw wraps to go along with it. I kind of want to make the roasted sweet potatoes again for something else — I found myself eating those and the chickpeas while I was preparing other things – my goodness they are delicious!!
    Thanks so much!! Love ALLL your recipes!

  133. Love the idea of hot potatoes and chickpeas for a Winter salad ?

    Super excited to try your Caesar style dressing, have never found *the one* – Hopeful! Xx

    1. Hi Tracy, no I do not peel the sweet potatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  134. 3 stars
    Albeit I followed directions, there was ambiguity about how much lemon juice. Juice from 2 lemons? My tree lemons are very juicy, so if one were to measure it out, would it be 2 T lemon juice? 1/4 C lemon juice? The dressing I ended up with was heavy on the lemon, so I’m undecided on the outcome.
    The other components of the salad we’re good; I’m Looking forward to clarification on the desired amount of lemon juice. Thank you!

    1. Hi Isabel, I like to use 3-4 tablespoons of lemon juice, but you should use the lemon juice to your liking as everyones taste are different. Please let me know if you have any other questions. Thank you! xTieghan

  135. sub for tahini? I don’t have but I have all the other ingredients and I so want this salad to break my fast today
    I have pb, almond butter, sesame oil, sesame seeds….

    1. Hi Karen! I would use almond butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  136. Subs for tahini? I have everything here in the house but tahini. I have PB, almond butter, sesame seed oil, sesame seeds…
    I want this salad so bad but don’t want to schlep to grocery! Thanks in advance!

    1. Hi Karen! I would use almond butter! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  137. 5 stars
    I love everything, EVERYTHING, about this salad, especially the spiced sweet potato rounds. AMAZING. As always, thanks for sharing.

  138. All these winter salads look amazing! Do you have any replacement ideas for the kale? Not sure if I can get it here… And do you cook the brussels sprouts before cutting them up for the greens? Can’t wait to try it!

    1. HI! You can use any leafy green you love most. No need to cook the brussels sprouts, use them raw. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  139. This salad looks delicious and I cannot wait to try it. I LOVE your recipes and your artistic and beautiful photos only serve to motivate me further to make your recipes. Thank you so much for sharing your talent and expertise!

    1. Aw you are too kind! I am so glad you have been enjoying my recipes and I hope this salad turns out amazing for you! Thank you Toni! xTieghan