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.
Root Veg Caesar Salad with Kale, Capers & Pecans
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!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 565
Protein: 12g
Carbs: 71g
Fat: 26g
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
Nutritional Information
Calories: 801
Protein: 17g
Carbs: 122g
Fat: 26g
Root Veg Caesar Salad with Kale, Capers & Pecans
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!
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Cooking Instructions
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
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