Roasted Vegetable Caesar Salad – Running on Real Food
This is not your typical Caesar salad. Instead of lettuce, overly heavy dressing and croutons, this roasted vegetable caesar salad leans into roasted vegetables, bold texture and a creamy, high-protein dressing that makes it a full meal.
I developed this recipe to bring together some of my favourite ingredients into one dish: crispy spiced chickpeas, pickled onions, roasted vegetables and a creamy dairy-free caesar dressing that I’ve been making for years.
It’s warm, satisfying and keeps you full. While it can be served as a side, this hearty salad works best as a main. Each serving provides 26g of plant-based protein and 20g of fibre.
Why This Vegetable Caesar Salad Works
- Texture: Kale, roasted veggies, crunchy chickpeas, hemp seeds and a thick dressing that coats the kale and veggies.
- Flavour: The tofu dressing is bold and tangy, the chickpeas are salty and the red onions add acidity.
- Protein: Between the kale, chickpeas, roasted veggies and tofu dressing. This salad has 26 grams of protein per serving. For more, serve with chicken, steak, prawns, tempeh or tofu.
- The veggie mix: I tested different combinations of roasted veggies and the three-vegetable mix of broccoli, cauliflower and Brussels sprouts was best for flavour and texture. The edges of the broccoli get crisp and charred, the cauliflower sweet and nutty and the Brussels add crisp skin and soft interior. They also all roast well at the same time and temp.
🔍 Recipe at a Glance
Prep Time: 15 min
Cook Time: 25 min
Servings: 3
Per Serving: 444 calories, 26g protein, 20g fibre
Diet: Vegan, gluten-free, dairy-free.
Difficulty: Moderate
Ingredients You’ll Need
There are 4 parts to this recipe: the roasted vegetables, pickled onions, dressing and chickpeas. While it looks like a lot, most ingredients overlap and are pantry staples.
For the Roasted Vegetables and Kale Salad
- Vegetables for Roasting: The broccoli edges get crisp and charred, the cauliflower becomes sweet and nutty, and the Brussels add crisp outer leaves and a soft interior. They also all roast well at the same temperature and time. Amounts are flexible so don’t stress if you’re slightly over or under on any one vegetable.
- Kale: Lacinato kale (also called dinosaur or black kale) is my preference for this salad, it has a softer texture and is less bitter flavour than curly kale. Curly kale works too but make sure you massage it well.
- Olive Oil: For roasting the vegetables. The chickpeas use a small amount separately.
- Nutritional Yeast: Used in both the dressing and as a finishing ingredient to add a parmesan-like flavour to the salad.
- Hemp Seeds: Added at the end for a subtle nutty texture. Sunflower seeds work as a substitute but hemp seeds have a softer texture that works well.
For the Tofu Caesar Dressing
- Soft Tofu: Soft tofu forms the creamy base of the dressing. Soft tofu blends smoother than firm. Don’t substitute firm tofu.
- Garlic: The raw garlic gives the dressing its bite.
- Nutritional Yeast: Adds the cheesy, umami depth you’d expect from a caesar dressing.
- Lemon Juice: Fresh lemon juice works best.
- White Miso Paste: Adds saltiness and depth. White miso is milder than red and works best in this dressing.
- Dijon Mustard: Helps with the tangy sharpness of caesar dressing.
- Apple Cider Vinegar: Adds acidity alongside the lemon juice.
For the Pickled Onion and Chickpeas
- Chickpeas: Pat them very dry before roasting, the drier they are the crispier they get. If the skins come off during drying, leave them on the pan, they crisp up well.
- Spices: Smoked paprika, garlic powder, onion powder, salt and pepper.
- Red Onion: Half a red onion, very thinly sliced. A quick hot brine of apple cider vinegar, water and salt pickles them in the time it takes to roast the vegetables. Leftovers keep in the fridge for up to a week and are good on everything.
- Apple Cider Vinegar: You can substitute white vinegar here if needed.
Variations and Substitutions
- Different vegetables: The broccoli, cauliflower and Brussels sprouts combination is the version I tested most and recommend, but any hearty roasting vegetable works. Sweet potato, butternut squash, red onion, asparagus or broccolini all roast well at the same temperature.
- Different greens: Lacinato kale is ideal but curly kale, chopped romaine, or a mix of both work. If using romaine, skip the massaging step and add the dressing just before serving to prevent wilting.
- Add more protein: The salad has a solid protein base from the chickpeas, kale and tofu dressing but if you want to push it higher, add grilled chicken, sliced steak, sautéed prawns, baked tofu or marinated tempeh on top.
- Make it without nutritional yeast: The nutritional yeast adds a parmesan-like depth to both the dressing and the finished salad. You can omit it but the dressing will be less complex. For topping the salad, you can use parmesan if preferred.
- Coconut bacon is an extra yummy addition and easy to make! Capers are also a good addition for more briny, salty flavour.
How to Make Roasted Vegetable Caesar Salad
- Transfer chickpeas to a parchment-lined baking sheet. Drizzle with the oil then sprinkle with smoked paprika, garlic powder, onion powder, salt and pepper, then roll them around until they’re all coated. Roast in the middle of the oven for 25-26 minutes, shaking the pan halfway, until crisped and light browned.
- On another baking sheet, add broccoli, cauliflower and Brussels sprouts. Drizzle 1 tbsp olive oil over top, then season well with salt and pepper. Toss to coat, then spread out in an even layer. Roast in the upper part of the oven for 25-30 min, tossing halfway through, until tender and lightly browned.
- Add the thinly sliced onion to a heat-proof bowl or container. Add 1/3 cup apple cider vinegar and a pinch of salt. Pour boiling water over the onions until they’re submerged. Set aside.
- Blend all the dressing ingredients until smooth and creamy.
- To a large bowl, add kale. Add 2 tbsp dressing, then massage to coat.
- When veggies are roasted, add to the bowl with kale. Add another 4-5 tbsp dressing, 2 tbsp nutritional yeast and 1 tbsp hemp seeds (optional). Season with salt and pepper, then toss to coat. Add more dressing, if desired.
- Divide salad between plates. Top with crispy chickpeas and some pickled onions.
Testing Notes
- Massage the kale: 1–2 minutes breaks down fibres and improves texture significantly.
- Dry chickpeas thoroughly: The drier they are, the crispier they get. Loose skins can stay, they crisp in the oven.
- Let chickpeas cool on the pan: They firm up as they cool.
- Let dressing rest if you have time: 30–60 minutes improves flavour depth.
Frequently Asked Questions
Yes. Served as three large portions this is a complete meal. The chickpeas, kale and tofu dressing provide protein and fibre, and the roasted vegetables add volume and satiety. If you want to stretch it further, serve with crusty bread, add a grain like farro or quinoa to the bowl or another protein source like crispy tofu, tempeh, chicken, steak, prawns or salmon.
Yes. Soak 75g of raw cashews in hot water for 30 minutes, drain, then blend with the same dressing ingredients. The result is slightly richer and less tangy than the tofu version but works well. You may need to add some water when blending to adjust consistency.
Yes. Any creamy vegan caesar dressing works here. The tofu dressing is easy to make and significantly better than most store-bought versions, but a good quality store-bought dressing is a reasonable shortcut if you’re short on time.
The nutritional yeast is worth keeping as it adds a parmesan-like savouriness that rounds out the salad. The hemp seeds are optional and can be swapped for sunflower seeds or omitted entirely.
No. The kale, roasted vegetables and dressing don’t freeze well.
Yes. All the ingredients in this recipe are naturally gluten-free. Check your miso paste label if you’re coeliac since some brands are processed in facilities that also handle wheat.
How to Store
- The recipe makes 3 meal-sized servings and is best enjoyed fresh, but leftovers can be stored or stretched into 4 smaller servings.
- If the salad is fully assembled and dressed, store it in the fridge for up to up to 3 days. The kale will soften and the chickpeas will lose some crispness after storing.
- For best results, store components separately when possible.
- Dressing: store in the fridge for up to 4-5 days.
- Pickled onions: store in the fridge for up to 1 week.
- For best texture, store chickpeas separately and add just before serving.
- Roasted chickpeas can be stored at room temperature for 3-4 days once completely cooled.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
For the Roasted Chickpeas
For the Roasted Vegetables and Salad
- 4 cups broccoli florets, about 1 crown, ~250g
- 4 cups cauliflower florets, about 1/2 a head, ~300g
- 3 cups Brussels sprouts, halved or quartered, depending on size, ~300g
- 4 cups kale, packed, stems removed and thinly sliced, ~125g
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp nutritional yeast
- 1 tbsp hemp seeds
For the Caesar Salad Dressing
Prevent your screen from going dark
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Pre-heat oven to 425F.
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Make the Roasted Chickpeas: Transfer chickpeas to a parchment-lined baking sheet. Pat dry with a clean kitchen towel. It’s ok if the skins come off just leave them. Drizzle with the oil then sprinkle with smoked paprika, garlic powder, onion powder, salt and pepper, then roll them around until they’re all coated. Roast in the middle of the oven for 24-26 minutes, shaking the pan halfway, until crisped and lightly browned.
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Roast Vegetables: On another baking sheet, add broccoli, cauliflower and Brussels sprouts. Drizzle 1 tbsp olive oil over top, then season well with salt and pepper. Toss to coat, then spread out in an even layer. Roast in the upper part of the oven for 25-30 min, tossing halfway through, until tender and lightly browned.
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Quick Pickle Onions: Bring water to a boil on the stovetop or in a kettle. Add sliced onions to a heat-proof bowl or glass jar with the salt and vinegar. Pour boiled water over until the onions are submerged. Set aside. Note: Leftover pickled onions can be stored in the fridge for about 1 week.
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Make Dressing: Blend all the dressing ingredients in a small blender or mini food processor until smooth and creamy. If the dressing is too thick, you can add a little more lemon juice or splash of water and blend again but it should be on the thick side.
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Toss Salad and Serve: To a large bowl, add kale. Add 2 tbsp dressing, then massage to coat. When veggies are roasted, add to the bowl with kale. Add another 4 tbsp dressing, 2 tbsp nutritional yeast and 1 tbsp hemp seeds, if using. Season with salt and pepper, then toss to coat. Add more dressing, if desired.
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Divide salad between plates. Top with crispy chickpeas and some pickled onions.
Sodium content may be higher than listed depending on how much salt you add to the chickpeas, vegetables and dressing.
Serving: 1serving, Calories: 444kcal, Carbohydrates: 58g, Protein: 28g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 340mg, Potassium: 1847mg, Fiber: 20g, Sugar: 13g, Vitamin A: 4435IU, Vitamin C: 278mg, Calcium: 271mg, Iron: 8mg
