kale caesar with roasted sweet potatoes and corn

If you make this kale caesar with sweet potatoes and roasted corn, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

---

THE RECIPE

kale caesar with sweet potatoes and roasted corn

INGREDIENTS

• 2 small sweet potatoes, cut into 1/2 inch circles

• 1/4 cup extra-virgin olive oil

• kosher salt and black pepper, to taste

• 1 large head kale, shredded

• 3 ears corn, kernels removed (about 3 cups)

• 1-2 avocados, sliced

LEMONY PARMASEAN DRESSING

• 1/4 cup extra-virgin olive oil

• juice of 2 lemons

• 2 tablespoons dijon mustard

• 2 teaspoons Worcestershire sauce

• 1 clove garlic, grated

• kosher salt and black pepper, to taste

• 1/3 cup grated parmesan, plus more for serving

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 35-40 minutes or until the sweet potatoes are fork tender. Toss the sweet potatoes halfway through.

3. Meanwhile, pan roast the corn. Heat the olive oil in a large non-stick or cast iron skillet over medium-high heat. Add the corn and a pinch of salt and pepper. Cook until corn starts to brown slightly, about 5-7 minutes.

4. Prepare the dressing. Combine all ingredients in a jar/blender and shake/blend until smooth. Taste and adjust the salt and pepper.

5. In a large salad or serving bowl, add the shredded kale. Toss the roasted sweet potatoes and corn in with the kale. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan. Serve and enjoy! Store the salad in the fridge for up to 3-4 days.