Kale Caesar Salad with Salmon, Sweet Potato and Croutons

This vibrant salad takes the classic Caesar to new heights with nutrient-packed kale, tender roasted sweet potatoes and juicy seared salmon. The kale is massaged with lemon and olive oil until perfectly tender, then tossed with a creamy Caesar dressing, crunchy croutons and salty Parmesan.

Topped with flaky salmon and finished with a squeeze of lemon, this dish is satisfying enough for dinner yet light enough to leave you feeling great. It’s a complete meal in one bowl that’s as beautiful as it is delicious.

Log in to save recipes and build weekly shopping lists.

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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 salmon 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 salmon 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. Slice salmon crosswise. Divide salad between shallow bowls. Arrange salmon on top. Drizzle with remaining dressing and serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breast or thighs. Cook until internal temperature reaches 165°F.

Can I make this salad ahead of time?

You can prep the components separately-roast sweet potatoes, cook salmon and wash kale-but assemble just before serving to keep the croutons crunchy.

What can I use instead of Caesar dressing?

A simple lemon vinaigrette or creamy yogurt dressing works well as a substitute.