Friday, May 1, 2020

Sweet Potato, Radish, and Fennel Kale Salad with Dill Caesar Dressing

This recipe is inspired by Half Baked Harvest’s rendition on a spicy Caesar salad. It’s the go-to salad to support the body’s transition from winter to spring. Its rooting yet refreshing vegetables can be found at a local farmer’s market. 

Vegetarian | GF


  • Get creative with the cuts. If you’d rather halve, quarter, or rustic chop a vegetable for palatable or plating purposes, go for it!
  • Always taste as you go and adjust seasoning accordingly- the salad dressing, the crispy chickpeas, etc.
  • If using dried chickpeas (garbanzo beans) not in a can, make sure you prepare them a day or a few hours in advance by soaking them in water.
  • Parsley is a great substitute for fresh dill! I stumbled upon dill’s delicious punch by accident, as it was the only fresh herb left in the fridge.
  • This salad is little on the spicy side. Cut back on the chili powder if you want to tame the flavor.
  • If fennel and radish aren’t your jam, try shaved Brussels sprouts to add to the kale base.
  • This is an ideal salad to add cold, grilled chicken to.

Salad Ingredients:
2 small sweet potatoes, cut into ½ inch circles
¼ cup olive oil, divided
1 ½ teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Black pepper
1 (14-oz) can chickpeas, rinsed, drained, and patted dry
1 large head of kale, destemmed and chopped
3 radish heads, thinly sliced and halved
½ bulb of fennel, thinly sliced
1 large avocado, cubed

Dressing Ingredients:
¼ cup olive oil
Juice from 2 lemons
2 tablespoons Dijon mustard
2 tablespoons tahini
2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1/3 grated BellaVitano cheese (or Parmesan)
2 tablespoons freshly chopped dill
Salt and pepper to taste

1.     Preheat the oven to 425 degrees F.
2.     Line a large baking tray with parchment paper and set aside. In a large mixing bowl, combine the sweet potatoes, 2 tablespoons of olive oil, chili powder, paprika, salt and pepper, tossing to evenly coat ingredients. Transfer to oven and bake for 20 minutes.
3.     Add the chickpeas and remaining olive oil to the sweet potatoes, and a few pinches of salt if desired. Return tray to oven and bake for 25 minutes. Check doneness by tasting a chickpea- they should have a nice crunch, as they will be the “croutons” of the salad.
4.     In that same large mixing bowl, add the kale and hand massage it for 1-3 minutes in the leftover oil and spices. Kale will begin to soften and turn a vibrant green. Add the radish, fennel, half of the avocado and toss again.
5.     To make the dressing, combine all ingredients in a blender and pulse until smooth. Adjust with salt and pepper as needed.
6.     Toss the roasted sweet potatoes and chickpeas with the rest of the salad. Add the dressing and continue to toss. Top the salad with the remaining avocado and enjoy!

Time: 60 minutes
Yields: 6 servings

Recipe adapted by Ashley Chavez from Half Baked Harvest at , author Tieghan Gerard, January 2020.


  1. Looks delicious! This dressing seems super versatile :)

    1. Tastes delicious too! This dressing has definitely turned into one of my go-to's. Thanks for stopping by!