Kale Caesar Salad

This vegan salad is inspired by my trip to Coast Rica. I ate something similar in a cafe called Destiny which was all about healthy eating but with maximum colour and flavour. You can swap the squash with sweet potato or roast broccoli. This plant version of the iconic Caesar Salad really delivers on texture and it would make a really good weekday dinner or salad for the weekend. Check out more of my salads here.

Ingredients:

Serves 2
Vegan/GF
Ingredients:
1 small butternut squash, peeled, deseeded, chopped into 2cm thick pieces
4 tbsp olive oil
200g kale leaves, stalks discarded
2 tbsp sunflower seeds
1 avocado, sliced
salt + pepper

For the roast chickpeas:
200g cooked chickpeas
1 tsp paprika
1/2 tsp cayenne pepper
4 tbsp olive oil

Dressing:
6 tbsp extra virgin olive oil
1.5 tbsp Dijon mustard
3.5 tbsp lemon juice
3 tbsp nutritional yeast
1.5 tsp maple syrup
4 tbsp white wine/apple cider vinegar
3 tbsp capers, chopped finely

Method

Preheat the oven to 200 C degrees and place the squash in baking tray and dress in 4 spoons of olive oil, salt and pepper. Roast for 25-30 mins until golden.

Pour the chickpeas into another baking tray. Add the seasoning and be generous with the salt. Roast for 30mins until golden. Leave to cool.

Once the kale stalks have been discarded, rub the leaves together with your hands. The leaves should start to reduce in size and soften. Continue until you have done this to all the leaves and place into a large serving bowl. Scatter the chickpeas, squash, avocado and seeds over. In a small bowl add the ingredients together for the dressing and mix together. Season with salt and pepper to taste. You can blend it if you like! Pour over the salad with a last drizzle of olive oil and pepper.