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Winter Caesar Salads

with Roasted Root Vegetables & Crispy Butter Beans

dinner

Seasonal Menu Spring Recipes Winter Recipes <600 Calories Gluten-Free Italian Salad Beans/Legumes Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
16g
CARBOHYDRATES
68g
PROTEIN
19g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 8 oz diced root vegetables
  3. 1 tbsp French mustard & herb blend
  4. 6 oz lacinato kale
  5. 2 radishes
  6. 1 lemon
  7. 13.4 oz butter beans
  8. ¼ cup sliced almonds
  9. ⅓ cup Follow Your Heart® Organic Vegan Caesar Dressing
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the root vegetables

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.

2
Make the salad

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.

3
Crisp the butter beans

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.

4
Serve

Divide the kale salad and crispy butter beans between large plates. Top with roasted root vegetables and almonds. Drizzle with Caesar dressing. Enjoy!