• Kim Campbell

Roasted Sweet Potato and Kale Caesar Salad

Updated: Jun 22, 2018

I love a Caesar salad, and this one is delicious. Often the best part of a Caesar salad is the croutons, but the sweet potatoes are a fabulous stand-in.

Prep Time: 20 minutes Cook Time: 20-30 minutes

Yields: 4 servings


1 medium sweet potato, peeled and diced (3/4-inch cubes)

1/2 tsp dried rosemary

1/4 tsp dried thyme

Sea Salt

Black pepper

1 bunch kale

1 small red onion, thinly sliced

1/4-1/2 cup Caesar Dressing

¼ cup raw sunflower seeds

¼ cup dried cranberries or raisins


  1. Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.

  2. Toss the sweet potatoes with the rosemary, thyme and a pinch each of salt and pepper. Spread out the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast the sweet potato for about 20-30 minutes, until they are just barely golden brown on the edges.

  3. Wash and strip the kale leaves from their stems. Take a handful of leaves at a time and chop them into thin strips.

  4. Combine the kale and onion in a salad bowl. Add 2 tablespoons of the dressing and toss to coat. (you can also massage the dressing into the kale with your fingers for a softer texture.) Add more dressing as needed, depending on the size of the kale bunch you started with and how much dressing you like.

  5. Pile the roasted sweet potatoes on top of the dressed kale leaves. Top with the sunflower seeds and cranberries (or raisins). Serve immediately or refrigerate until ready to eat.

Kim’s Hints: Any leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

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