Roasted Vegetables & Kale Salad with Vegan Avocado Caesar Dressing
This hearty salad combines caramelized roasted vegetables and nutrient-dense kale, tossed in a creamy avocado-based vegan Caesar dressing. It’s satisfying, plant-based, and perfect as a main course or side dish.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the roasted vegetables:
1 medium sweet potato, diced
1 cup broccoli florets
1 cup cauliflower florets
1 medium carrot, sliced
1 red bell pepper, chopped
2 tbsp olive oil
½ tsp paprika (optional, mild)
Salt & black pepper, to taste
For the salad base:
4 cups kale, chopped (stems removed)
1 tbsp lemon juice (for massaging kale)
1 tbsp olive oil
For the vegan avocado Caesar dressing:
1 ripe avocado
2 tbsp tahini
2 tbsp lemon juice
1 tbsp Dijon mustard
1 clove garlic
2 tbsp nutritional yeast (for cheesy flavor)
¼ cup water (adjust for consistency)
Salt & pepper, to taste
Optional toppings:
Roasted chickpeas or nuts/seeds for crunch
Vegan Parmesan (or regular if not vegan)
Instructions
1. Roast vegetables:
Preheat oven to 425°F (220°C). Spread sweet potato, broccoli, cauliflower, carrot, and bell pepper on a baking sheet. Toss with olive oil, paprika, salt, and pepper.
Roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Prepare kale:
Place kale in a large bowl. Drizzle with 1 tbsp olive oil and lemon juice. Massage with your hands for 2–3 minutes until softened and darker in color.
3. Make avocado Caesar dressing:
Blend avocado, tahini, lemon juice, Dijon, garlic, nutritional yeast, water, salt, and pepper until creamy. Adjust water for a pourable consistency.
4. Assemble salad:
Add roasted veggies to the massaged kale. Drizzle generously with avocado Caesar dressing. Toss to coat.
5. Finish & serve:
Top with roasted chickpeas, nuts, or vegan Parmesan if desired. Serve immediately or chill for 20 minutes before serving.
Notes & Tips
For meal prep: store dressing separately and toss before serving.
Swap roasted veggies with seasonal choices like zucchini, Brussels sprouts, or eggplant.
Add protein: roasted tofu, lentils, or quinoa for a complete meal.
Dressing stays fresh for 2–3 days in the fridge.
❓ frequently asked questions FAQ
Q: Can I use spinach instead of kale?
A: Yes, spinach works but doesn’t need massaging—just toss directly.
Q: Can this be served warm?
A: Definitely! Toss warm roasted veggies with kale for a cozy, wilted salad.
Q: Is the dressing nut-free?
A: Yes, this version is nut-free since it uses tahini instead of cashews.
Nutritional Information
Calories: ~310
Protein: 9 g
Carbs: 28 g
Fat: 20 g
Fiber: 9 g
Sodium: ~320 mg