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Vegan Avocado Kale Caesar Salad with Roasted Squash and Beets


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Vegan Avocado Kale Caesar Salad is a lovely seasonal version of a classic kale caesar salad, made with a tangy avocado and hemp seed dressing plus roasted delicata squash and beets tossed in.


Ingredients

Scale

Roasted Vegetables

  • 1 medium delicata squash (unpeeled), sliced in half lengthwise, seeds scooped out, and sliced into 1/2-inch semi circles
  • 2 medium beets, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive, avocado, or grapeseed oil 
  • Pinch each sea salt and freshly ground black pepper

Avocado Hemp Caesar Dressing

  • 1 ripe avocado, pitted 
  • 1/4 cup hulled hemp seeds (also called hemp hearts)
  • 1 tbsp capers 
  • 1 tsp vegan Worcestershire sauce (I like Wizard’s brand) 
  • 2 medium cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil 
  • Zest of one organic lemon
  • 1/4 cup freshly squeezed lemon juice (from about 1 whole lemon)
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper to taste
  • 1/3 cup water

Everything Else


Instructions

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. 
  2. Toss the squash with 1/2 tbsp of oil and a pinch each of salt and pepper. Arrange in an even layer on one of the baking sheets. 
  3. Toss the beets with the remaining 1/2 tbsp of oil and a pinch each of salt and pepper. Spread them out on the second baking sheet. 
  4. Roast the squash and beets for 30 minutes, or until tender and the squash is lightly browned. Remove from the oven and set aside. 
  5. Meanwhile, make the dressing by blending the avocado, hemp, capers, Worcestershire sauce, garlic, nutritional yeast, lemon zest and juice, oil, salt, pepper, and water together in an upright blender until smooth. 
  6. Wash and dry the kale. Chop into ribbons and place in a large salad bowl. 
  7. Massage about half of the dressing into the kale with your hands, making sure that it coats each and every bit of kale. Add half of the squash and beets to the salad, reserving the other half for garnishing the top of the salad. 
  8. Add more dressing if you wish. The dressing amount required will vary depending on the size of kale bunches that you have. Top the salad bowl, or individual servings, with the remaining roasted vegetables and sunflower seed parmesan, if using. 

Notes

If there is any remaining dressing, it doubles as a delicious spread on sandwiches and wraps! 

Amp up the protein content of this salad by adding baked tofu, tempeh bacon, or cooked lentils/beans! 

  • Category: Salad
  • Cuisine: Vegan

Keywords: avocado kale caesar salad, vegan kale caesar salad, healthy caesar salad with kale, winter vegetable caesar salad