Fabulous Freelancer Foodie Recipe: Roasted Kale and Broccoli Salad with Egg-free Caesar Dressing and Sweet Potato Croutons

On its own or paired with a favorite soup, there’s much to love about this healthy roasted kale and broccoli salad with egg-free Caesar dressing and sweet potato croutons recipe!

Note: this an adaptation of a recipe which appeared in the January 29, 2020 edition of The Salem News.

Ingredients for the salad:

  • 2 heads of broccoli that have been cut into florets
  • ½ teaspoon of kosher salt
  • ½ teaspoon of ground black pepper
  • 2 tablespoons of extra-virgin olive oil
  • 2 cups of peeled sweet potatoes that have cut into ½-inch cubes
  • 2 bunches of kale
  • ½ cup of shaved Parmigiano-Reggiano cheese

Ingredients for the dressing:

  • 3 tablespoons of lemon juice
  • 1 teaspoon of lemon zest
  • 2 large, minced garlic cloves
  • 2 tablespoons of white wine vinegar
  • 10 white anchovy fillets
  • 2 tablespoons of unsalted butter
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of ground black pepper
  • 2/3 cup of extra-virgin olive oil
  • 3 ounces of grated Parmigiano-Reggiano cheese


  1. Preheat an oven to 425 degrees Fahrenheit.
  2. Place the broccoli florets on a 9×13” parchment-lined baking sheet and season them with half of the salt and pepper, as well as 1 tablespoon of the olive oil.
  3. Toss the florets to make sure they’ve been evenly coated, and spread them out on the sheet in a single layer.
  4. Place the sweet potatoes on a second baking sheet that’s also lined with parchment paper; season them with the remaining salt and pepper, drizzle them 1 tablespoon of the olive oil.
  5. As with the florets, toss the seasoned sweet potato cubes to make sure they’re coated thoroughly, then evenly spread them out.
  6. Roast the sheets of broccoli florets and sweet potato cubes side by side for 15 minutes, then flip each piece of both over and roast for an additional 5 minutes until edges are golden and crispy.
  7. Place the lemon juice, lemon zest, garlic cloves, white wine vinegar, anchovy fillets, unsalted butter, Dijon mustard, and ground black pepper in a small food processor and blend them together until the now-dressing reaches a smooth consistency (about 1 minute).
  8. Add in the olive oil and the grated Parmigiano-Reggiano cheese, and blend for 1 more minute until the dressing becomes creamy.
  9. Rinse, dry, and de-stem the kale, then tear it into bite-size pieces.
  10. Place the kale pieces on a large serving platter and top with 1/3 cup of the dressing, tossing the pieces until they’re thoroughly coated.
  11. Top with the broccoli and ¼ cup of the dressing, then toss again thoroughly.
  12. Scatter the sweet potato croutons over the completed salad, and serve with the remaining dressing.

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