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Fall Kale Salad with Miso Caesar Dressing

Serves 2-3 as a meal, 4-5 as a side 
Course Salad


Salad Ingredients

  • 1 medium sweet potato scrubbed clean and cut into small, 1-inch cubes
  • Olive oil
  • Salt to taste
  • 1 bunch of kale I like Tuscan/Lacinato for this, destemmed and thinly sliced
  • 1 small shallot thinly sliced or ¼ of a medium red onion, thinly sliced
  • Miso Caesar Dressing recipe follows
  • Spiced Pepitas recipe follows

Miso Caesar Dressing

  • 4 tablespoons olive oil
  • Juice of half a lemon
  • 1 tablespoon grated Parmesan or 2 teaspoons nutritional yeast, plus extra to serve
  • 2 teaspoons light miso paste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove finely chopped or grated on a microplane
  • Cracked black pepper
  • Salt to taste

Spiced Pepitas

  • ½ cup raw pepitas
  • 1 tablespoon avocado or olive oil
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder

Make it a bigger meal, add:

  • Jammy medium-boiled egg 1 per person
  • 1 can chickpeas drained and rinsed
  • Cooked chicken
  • Shaved Parmesan



  1. First, roast your sweet potato. Heat oven to 400°F and coat a baking tray in a thin layer of olive or avocado oil and spread sweet potato cubes out over it. Bake for 25 to 30 minutes until sweet potato cubes are tender and golden.


  1. In a medium bowl, whisk together ingredients until there are no clumps. Taste for seasoning.


  1. Heat oven to 375°F and line a baking tray with parchment paper. In a medium mixing bowl combine pepitas with oil and toss to coat. Add cayenne, salt, and garlic powder and toss to coat again. Spread pepitas out on the prepared back tray and pop in the oven for 7-10 minutes, checking regularly to make sure they don’t burn.


  1. In a large mixing bowl combine sliced kale with a couple of spoonfuls of the dressing and massage (yup, with your hands) the dressing into the kale leaves until they soften and brighten in color a little (about 30 seconds). Toss with sliced shallot and roasted sweet potato and top with spiced pepitas (and any other optional toppings) and serve with extra dressing to taste.

Recipe Notes

You can make a day in advance letting the kale marinate. Add shallots, sweet potatoes, and pepitas right before you’re ready to serve.