Baby Kale Caeser Recipe
Sweet potatoes, blueberries, crispy chickpeas, shaved parmesan, crispy garlic, crushed hazelnuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Salad
Crispy Chickpeas
Crispy Garlic
Topping
Method
Preparation
- 1
Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prepare the Crispy Chickpeas
Rinse and drain the canned chickpeas. Pat them dry with a paper towel. In a bowl, toss the chickpeas with 2 tablespoons of olive oil, garlic powder, paprika, and salt. Spread them on a baking sheet and roast alongside the sweet potatoes for 20-25 minutes until golden and crispy.
- 3
Make Crispy Garlic
While the sweet potatoes and chickpeas are roasting, thinly slice the garlic cloves. In a small pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and fry until golden brown, about 2-3 minutes. Remove from heat and drain on a paper towel.
Assembly
- 4
Assemble the Salad
In a large salad bowl, combine the baby kale, roasted sweet potatoes, crispy chickpeas, blueberries, and shaved parmesan. Drizzle with your favorite dressing (optional) and gently toss to combine.
- 5
Finish with Toppings
Top the salad with the crispy garlic and crushed hazelnuts for added crunch. Serve immediately and enjoy your Baby Kale Caesar!