Winter Citrus Caesar Salads
Juicy, crimson blood oranges, which are touch sweeter than navel and Valencia oranges, balance the baby kale’s earthiness and the dressing’s briny richness in this seasonal spin on a Caesar salad. Crunchy ciabatta croutons, crispy chickpeas, and toasted walnuts make this a satisfying winter supper packed with protein and fiber.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 ciabatta bread, cut into bite-size pieces
- 6 oz organic chickpeas
- 1/4 cup walnuts
- 1/4 tsp ground nutmeg
- 1/2 tbsp Dijon mustard
- 1/4 cup vegan mayo
- 1 garlic clove, peeled and grated
- 2 tbsp vegan parmesan (divided)
- 1 blood orange, zested, peeled, half juiced and half cut into wedges
- 1 tbsp capers, chopped
- 2 oz baby kale
- 2 oz teen spinach
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 400°F. Combine ciabatta, chickpeas, walnuts, just ¼ tsp nutmeg, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until beginning to brown and ciabatta is crisp, 10 to 14 minutes.
Meanwhile, whisk together Dijon, mayo, garlic, just half the parmesan, orange zest, orange juice, and capers in medium bowl. Season to taste with salt and pepper.
Combine kale, spinach, and as much dressing as you'd like in large bowl. Divide between plates and top with croutons, walnuts, chickpeas, and orange slices. Sprinkle with remaining parmesan and serve with any remaining dressing. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also roast toppings in air-fryer at 375°F for 6 to 8 minutes.
SIMILAR RECIPES
Citrus Caesar Salads with Crunchy Walnut Chickpeas
One Pot Artichoke Orzo with Dilly Spinach & Crispy Onions
Lemon Cream Chickpeas with Herb Oil & Wild Rice
