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Roasted Veggie Kale Caesar Salad

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients

For the salad

  • 1 bunch kale destemmed and torn
  • 2 chicken breasts raw
  • 2 cans chickpeas drained and rinsed
  • 1 head cauliflower florets removed from stalk
  • 2 sweet potatoes cut into half moons
  • 1.5 cups parmesan grated
  • 1/4 cup olive oil divided
  • 2 tsp smoked paprika
  • 2 tbsp oregano dried
  • 2 tbsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

For the dressing

  • 1/4 cup tahini
  • 2 tsp worchestershire sauce
  • juice of 2 lemons
  • 2 tbsp dijon mustard
  • 1/4 cup fresh parsley
  • 1 clove garlic
  • 1/2 cup plain greek yogurt
  • 1/3 cup parmesan grated
  • salt and pepper to taste

Instructions

For the salad

  1. Preheat oven to 375 degrees.

  2. On a large baking sheet, arrange chicken breasts on one side and the chickpeas, sweet potatoes, and cauliflower on the other.

  3. Drizzle olive oil on the chicken and season with salt and pepper and a bit of the garlic powder, oregano, and paprika.

  4. Mix the veggies and chickpeas with the remaining olive oil and seasoning and 1/2 cup of parmesan. Toss well.

  5. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees. Remove chicken and raise oven temperature to 425 degrees.

  6. Replace baking sheet and continue to bake an additional 20 minutes until chickpeas are crispy and cauliflower has a golden crisp on the edges. Meanwhile, chop up chicken.

  7. Toss together the kale, roasted veggies, chicken, remaining parmesan, and dressing. Toss well and serve immediately.

For the dressing

  1. In a food processor, combine all ingredients. Thin out with water if necessary and season with salt and pepper.