Kale Caesar Salad with Rainbow Trout, Sweet Potato &Amp; Croutons

This vibrant salad takes the classic Caesar to new heights. Massaged kale leaves are tossed with a creamy lemon-Caesar dressing, roasted sweet potatoes, juicy tomato wedges, salty Parmesan and crunchy croutons. The star of the show is perfectly seared rainbow trout, adding a delicate, flaky protein that makes this a complete and satisfying dinner.

The key to tender kale is a good massage with olive oil and lemon juice-don’t skip it! This simple step transforms the leaves into a silky base that soaks up all the flavors. Ready in under 30 minutes, this recipe is perfect for a quick weeknight meal that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes. Let cool for 5 minutes.
2. While sweet potato roasts, zest and quarter the lemon. Cut tomato into wedges. In a small bowl, combine Caesar dressing, sour cream, lemon zest, a squeeze of lemon juice, salt and pepper.
3. Pat rainbow trout dry with paper towels. Season all over with half the Italian seasoning, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add trout and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
4. Meanwhile, remove and discard any large stems from kale. Place in a large bowl with a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt. Using your hands, massage kale until leaves are tender, about 1 minute.
5. Transfer sweet potato to bowl with kale. Add tomato, Parmesan, croutons and ⅔ of the dressing. Gently toss until coated. Season with salt, pepper and more lemon juice if desired.
6. Flake or slice trout. Divide salad between plates. Top with trout and drizzle with remaining dressing.

Recipe Tips

FAQ

Can I use a different fish?

Yes, salmon or trout fillets work well. Adjust cooking time as needed.

Can I make this salad ahead?

You can prep the ingredients ahead, but assemble just before serving to keep the croutons crunchy and the kale fresh.

What can I substitute for Caesar dressing?

A homemade dressing with anchovy paste, lemon, garlic and Parmesan is a great substitute.