Kale Recipe

Kale Caesar Salad with Smoky Sweet Potatoes and Quinoa Pumpkin Seed Croutons

This twist on classic caesar salad is not only delicious but packed nutrients and super healthy. Kale, sweet potatoes and croutons topped with quinoa pumpkin seeds.

Serves 4
For The Quinoa Pumpkin Seed Croutons : 3/4 Cup water, 1/2 cup uncooked quinoa, 1/2 cup finely grated pecorino romano or parmesan cheese, 1/4 cup raw pumpkin seeds, 1 teaspoon dried thyme.

For The Smoky Sweet Potatoes : 1 1/2 Pounds (about 2 medium) sweet potatoes, cut into 1/2 inch cubes, 1 tablespoon extra - virgin olive oil, 1 teaspoon mild smoked paprika, 1/2 teaspoon sea salt.

For The Dressing : 1/2 Cup Mayonnaise, 2 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon vegan, gluten - free Worcestershire sauce, 1 clove garlic, minced ground black pepper, to taste.

For Serving
1/2 Bunch (4 - 5 cups) kale torn into bite - sized pieces.

Make The Quinoa Pumpkin Seed Croutons and Smoky Sweet Potatoes: Line a large - rimmed baking sheet with parchment paper. For croutons, add water and quinoa to a medium saucepan; bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat, uncover and cool for 10 minutes (so the cheese doesn't melt). Stir in cheese, seeds and thyme. Press into 11/4 - inch thick layer onto prepared baking sheet to make one large "cookie".
For sweet potatoes, on a separate large - rimmed baking sheet (no parchment required), toss all sweet potato ingredients together.
Add croutons to top rack of the oven and sweet potatoes to bottom rack. Roast 30 minutes. Toss sweet potatoes (if croutons look brown enough, remove now). Roast for an additional 5 - 10 minutes. Remove croutons; cool (croutons will crisp as they cool) on baking sheet completely. If not using immediately, break croutons into pieces and store in an airtight container in the pantry.

Make The Caesar Dressing: Mix all dressing ingredients together in a small bowl.

To Serve: In a large salad bowl, massage kale with your hands until bright green; break over shards of crouton. Add sweet potatoes and dressing; toss to combine. Serve.

Unlike romaine lettuce that goes limp when dressed, the longer the kale gets to marinate in the dressing, the better this bowl becomes.

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