Baby Kale Caesar Recipe
Sweet potatoes, blueberries, crispy chickpeas, shaved parmesan, crispy garlic, crushed hazelnuts
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Sweet Potatoes
- 1
Roast Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 2
Bake
Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool.
Crispy Chickpeas
- 3
Prepare Chickpeas
If using canned chickpeas, rinse and drain them well. Pat them dry with a paper towel to remove excess moisture.
- 4
Bake Chickpeas
Toss the chickpeas with olive oil, salt, and spices of your choice. Spread them on a baking sheet and bake at 400°F (200°C) for 20-25 minutes or until crispy, stirring halfway through.
Crispy Garlic
- 5
Fry Garlic
Slice the garlic cloves thinly. Heat a small amount of olive oil in a pan over medium heat. Add the sliced garlic and sauté until golden brown and crispy, about 2-3 minutes. Be careful not to burn them. Remove and drain on a paper towel.
Dressing Preparation
- 6
Mix Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 7
Combine Ingredients
In a large salad bowl, combine baby kale, roasted sweet potatoes, blueberries, crispy chickpeas, and shaved parmesan.
- 8
Add Dressing
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 9
Top Off
Sprinkle crispy garlic and crushed hazelnuts on top of the salad before serving.