Roasted Vegetable & Kale Salad with Vegan Avocado Caesar Dressing

Avocado gets this nontraditional Caesar dressing silky smooth. It comes together in just a few minutes and is so delicious. For an easy meal, toss the dressing with room temperature roasted veggies (broccoli, cauliflower, and potatoes), fried tempeh bacon pieces, Russian kale, red cabbage shreds and sunflower seeds.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 cup
Author: Crumbs & Caramel


For the Avocado Caesar Dressing:

  • 1 large avocado (or 2 small) (about 1 cup mashed)
  • 2-3 tbsp lemon juice
  • 1-2 tsp vegan Worcestershire sauce
  • 6 cloves garlic, peeled
  • 4 tbsp vegan mayo
  • 2-4 tbsp water
  • Salt and black pepper to taste

For the Rest of the Salad:

  • 2 medium potatoes, chopped into 1-inch pieces (with or without skins)
  • 1 medium head cauliflower, cut into bite size pieces
  • 1 broccoli crown, cut into bite size pieces
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp salt, divided
  • 1/2-1 cup red cabbage, shredded
  • 1 bunch Russian kale, de-veined and broken into bite size pieces
  • 1 pack tempeh bacon, crumbled
  • 4 tbsp toasted sunflower seeds


For the Roasted Vegetables:

  • Preheat the oven to 425°F. Prepare 2 large baking sheets with parchment paper. Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tbsp of oil and a tsp of salt. Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice during roasting to ensure even cooking. On a second baking sheet, place the broccoli florets and drizzle with 1 tbsp oil.  Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting. Remove from oven and let them come to room temperature.

For the Dressing:

  • Combine all the ingredients in a food processor, starting with 1 tsp vegan Worcestershire sauce and 2 tbsp water. Blend until smooth. Add more of the vegan Worcestershire sauce to taste and lemon juice or water to the desired consistency (don't go too thin or the salad will be soggy, it's nice to be thick enough to coat your veggies.) Add salt and pepper to taste, blending after the additions.
  • Place the kale and roasted vegetables in a large bowl and toss with the dressing. Top with the tempeh crumbles, cabbage shreds and sunflower seeds.
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