Winter Caesar Salads
with Roasted Root Vegetables & Crispy Butter Beans
- 1 sweet potato
- 8 oz diced root vegetables
- 1 tbsp French mustard & herb blend
- 6 oz lacinato kale
- 2 radishes
- 1 lemon
- 13.4 oz butter beans
- ¼ cup sliced almonds
- ⅓ cup Follow Your Heart® Organic Vegan Caesar Dressing
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Large nonstick skillet
Preheat the oven to 425°F. Peel and cut the sweet potato into 1 inch cubes. Add the cubed sweet potato and root vegetables to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil and the French mustard & herb blend. Roast until browned in places, about 15 to 17 minutes.
Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the juice from the lemon and a pinch of salt and pepper. Massage the kale until the leaves are dark green, about 1 minute. Add the sliced radishes to the kale.
Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the butter beans in one layer and sprinkle with salt. Cook, shaking the pan occasionally, until butter beans are browned in places, about 3 to 5 minutes.
Divide the kale salad and crispy butter beans between large plates. Top with roasted root vegetables and almonds. Drizzle with Caesar dressing. Enjoy!