Root Veg Caesar Salad with Kale, Capers & Pecans

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp apple cider vinegar

(apple cider vinegar (100%))
20g capers

(Water, Salt, Vinegar)
20g pecans (Nuts)
80g sliced kale
1 little gem lettuce
1 onion
25g honey
1 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g greek style yoghurt (Milk)
2 carrot
2 large potatoes

Allergens

Contains: Nuts, Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	565Kcal
	374kJ	2364kJ
Fat	4.1g	26g
of which saturates	0.9g	5.5g
Carbohydrates	11g	71g
of which sugars	4.8g	31g
Protein	1.9g	12g
Salt	0.1g	0.65g
Fibre	1.7g	11g

Ingredients

1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
20g capers

(Water, Salt, Vinegar)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g sliced kale (use half)
20g pecans (use half) (Nuts)
1 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
25g honey (use half)
80g greek style yoghurt (use half) (Milk)
1 onion (use half)
1 little gem lettuce (use half)
2 large potatoes
2 carrot

Allergens

Contains: Nuts, Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	801Kcal
	338kJ	3351kJ
Fat	2.7g	26g
of which saturates	0.6g	5.8g
Carbohydrates	12g	122g
of which sugars	4.4g	43g
Protein	1.7g	17g
Salt	0.09g	0.93g
Fibre	1.9g	18g

Back

1/3 daily fibre 4 of 5 a day Low sat fat

Root Veg Caesar Salad with Kale, Capers & Pecans

Prep time: 20 mins

Total time: 35 mins

Cuisine: American

Food group: Dairy

The iconic Caesar salad, with a winter twist! Roast seasonal root vegetables until golden, then mix with crunchy gem lettuce and leafy kale. Toss in a more-ish homemade Caesar dressing, made extra special by the crispy capers. Top with pecans for the perfect bite!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with baking parchment
Pull out a small frying pan, a large bowl & a peeler

Roast the veg

Cut the potatoes into 2cm chunks (peel optional). Cut the carrots into 2cm thick batons (peel optional)
Place both onto the large baking tray. Drizzle with 1 tbsp oil, season with salt and pepper, then toss to coat
Roast for 10 mins

Make the dressing & add the onion

Meanwhile, in the large bowl, combine the yoghurt, nutritional yeast, mustard, vinegar and half the honey. Season with a generous pinch of salt and pepper, then set aside
Peel the onion and cut into 8 wedges. Roughly chop the capers
After 10 mins of roasting, remove the veg tray from the oven and add the onion wedges. Drizzle with 1/2 tsp oil and season, then return to the oven for a further 15-20 mins, until golden

Finish the prep

Heat the small frying pan with 1/2 tsp oil on high heat. Once hot, add the capers and cook for 3-4 mins, until crispy. Remove from the heat
Trim and thinly slice the lettuce. Pick any woody stalks from the kale. Roughly chop the pecans
When the veg has 5 mins remaining, remove the tray from the oven. Drizzle the remaining honey over the veg and toss to coat
Lay the kale on top, drizzle with 1 tsp oil and season with a pinch of salt and pepper. Return to the oven for the remaining time

Build the salad & plate up

Add the roasted veg and capers to the dressing bowl. Toss to coat, then allow to cool for a few mins
Add the lettuce to the bowl and toss to coat again. Season to taste
Share the Caesar salad between bowls. Scatter over the pecans