I love making hearty, colorful,
nutrient dense salads for dinner, like this vegan caesar style
salad.
Some salads consist of a variety of fresh, raw vegetables. For
this filling-yet light salad, I used leftover oven roasted yams. But
leftovers or not, you can roast up some yams, beets, rutabagas, and put
together a delicious, plant-based entre salad in less than 30
minutes.
The ingredients in this salad give it a Caesar-like nuance, but a
little simpler with lemon, garlic, and plant-based fats being the focus. The
brown rice cakes provide a crunchy gluten free substitute for croutons. Have
some fun and feel free to improvise as you go.
Check
out this article about nutrient-dense foods like yams and
pomegranates!
vegan caesar-style salad with roasted yams and pomegranate
Ingredients
- 2 cups yam cut into thumb-sized cubes (1 small-medium yam)
- 1 tbsp. avocado oil
- 4 cups heart of romaine lettuce cleaned and cut for caesar salad
- 1 cup Tuscan kale finely julienned (use more of this if you want)
- 1 each lemon juiced
- 3 tbsp. extra virgin olive oil
- 1/2 tsp. liquid aminos or coconut aminos
- 1 tbsp. small shallot chopped
- 1 clove garlic chopped
- 2 tbsp. nutritional yeast
- 1 tbsp. hulled hempseed
- 2 tbsp. raw almond meal or almond flour
- 1/2 tsp. sea salt
- 1/4 tsp. fresh cracked black pepper
- 1 each brown rice cake made from 100% brown rice
- 4 tbsp. raw pepitas
- 1/2 cup pomegranate seeds (about 1 pomegranate, seeded)
Instructions
- Preheat oven to 400° F. Toss the yams in 1 tbsp. of avocado oil and roast in the oven for 20-30 minutes or until tender. You can also use pre-roasted, leftover yams or any other root vegetable for variety and convenience.
- While the yams are roasting, prepare your salad. Clean and cut up the lettuce as you would for a Caesar salad. De-stem the kale, and julienne into thin strips. Refrigerate the lettuce and kale while you prepare the dressing
- In a small bowl, combine the lemon juice, 3 tbsp. olive oil, liquid aminos, garlic, and shallots. Mix with a fork or small whisk until blended.
- To complete the salad, combine the lettuce and dressing. Add in the nutritional yeast, hulled hempseed, almond meal, salt, and pepper. Crumble the rice cake into the salad into pieces about the size of croutons. Add about 3 tbsp. of the pepitas. Blend it all together, taste for seasoning adjustment, and divide onto 2 entree or 4 side plates. Sprinkle the remaining pepitas and pomegranate seeds over the top. Serve immediately.
Notes
Nutrition Facts
vegan caesar-style salad with roasted yams and pomegranate
Amount per Serving
Calories
339
% Daily Value*
Fat
26
g
40
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Sodium
301
mg
13
%
Potassium
6
mg
0
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
1150
IU
23
%
Vitamin C
16.5
mg
20
%
Calcium
50
mg
5
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 339kcalCarbohydrates: 19gProtein: 10gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 301mgPotassium: 6mgFiber: 5gSugar: 6gVitamin A: 1150IUVitamin C: 16.5mgCalcium: 50mgIron: 2.9mg
Tried this recipe?Let us know how it was!