Roasted Sweet Potato and Kale Caesar Salad
Get into the autumn mood with a roasted sweet potato and kale caesar featuring fall ingredients like sweet potato, pumpkin seeds, and kale!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Salads
Cuisine: American
Servings: 2 servings
Calories: 474kcal
- 1 sweet potato diced
- 1 large bunch kale
- 1 cup cherry tomatoes
- ¼ cup shelled pumpkin seeds
- ¼ cup shaved parmesan cheese
- 1 clove garlic minced
- ½ lemon juiced
- ¼ cup mayonnaise
- 1 tsp. dijon
- salt and pepper to taste
- 1 tbsp. olive oil
Preheat oven to 400 degrees.
Peel the sweet potato and dice into bite-sized pieces. Coat the diced potatoes with olive oil, salt, and pepper.
Roast sweet potatoes for 25 minutes, until soft.
Remove from oven and allow to cool.
To prepare the dressing, combine mayo, dijon, lemon juice, garlic, salt, and pepper, and stir.
Remove the kale from the stalk and roughly chop. Place in a bowl.
Slice tomatoes in half and add to kale.
Toss the roasted sweet potatoes and kale in the caesar dressing to coat. Add in the rest of the toppings and toss to combine.
Serving: 1g | Calories: 474kcal | Carbohydrates: 24g | Protein: 12g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Cholesterol: 22mg | Sodium: 658mg | Fiber: 5g | Sugar: 7g