Veggie-Full Kale Caesar Salad
with Garlic-Roasted Sweet Potatoes & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Hail Caesar, kale Caesar! We love what our pre-chopped kale does for this salad classic, both for preparation and presentation. Once that thick and garlicky dressing is added, along with slices of cucumber, it’s all about creating that characteristic creaminess and crunchiness. Our mid-winter version warms up a little with chunks of sweet potatoes and cauliflower florets oven-roasted with a smidge of garlic. Croutons and salty grated cheese are the clinchers.
We will send you:
- 450g Sweet potatoes
- 15ml Minced garlic
- 200g Cauliflower florets
- 120g Chopped kale
- 1 Cucumber
- 60ml Caesar vinaigrette
- 25g Croutons
- 25g Grana Padano (contains rennet)
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Mustard, Sesame, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
5 g
Sodium
720 mg
Total Carb
69 g
Sugars
16 g
Protein
15 g
Fibre
12 g
Preparation
Roast the sweet potatoes & cauliflower
Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss the sweet potatoes and cauliflower (halve if large) with a drizzle of oil, the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender. In the final 2 min., add the garlic.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle.
Make the salad
In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened. Add the cucumber, croutons and vinaigrette; toss well.
Plate your dish
Divide the salad between your bowls. Top with the sweet potatoes and cauliflower. Garnish with the cheese. Bon appétit!
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