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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
Hey Kristen,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
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!
Hey Barb,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
This salad was unbelievable!
Followed as directed. Added dried cranberries, pumpkin seeds and crispy jalapeños this was Delish!
Surprisingly filling!
The dressing was amazing!
Hey Brianne,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
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.
Hey Kathryn,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
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
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
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.
Hey Anne,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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.)
Hey Martha,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
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!
Hey Abby,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
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!,
Hey Melissa,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
Hey Raya,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
Hey Jen,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
such a great salad! Awesome for meal prep
Hey Claire,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
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!)
Hey Lyssa,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This dressing is amazing!
Thanks so much Michelle! xTieghan
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).
Hey Harper,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan