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.
Winter Veg Caesar Salad with Honey Roasted Roots & 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!
6 plants
Low sat fat
Serving size
Ingredients
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 40g pecans (Nuts)
- 160g sliced kale
- 2 little gem lettuce
- 20g capers (Water, Salt, Vinegar)
- 2 onion
- 50g honey
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 160g greek style yoghurt (Milk)
- 3 carrot
- 4 large potatoes
Nutritional Information
Calories: 507
Protein: 12g
Carbs: 67g
Fat: 21g
Winter Veg Caesar Salad with Honey Roasted Roots & 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 peeler, a grater, a large bowl & a small frying pan
Roast the veg
- Dice the potatoes into 2cm chunks (peel optional). Cut the carrots into 2cm thick batons (peel optional)
- Add both to the large baking tray. Drizzle with 2 tsp oil, season with salt and pepper, then toss to coat
- Roast for 10 mins
Make the dressing
- Grate the cheese, then add to the large bowl with the yoghurt, mustard, vinegar and half the honey. Mix well and season with a generous pinch of salt and pepper
- Peel each onion and cut into 8 wedges. Roughly chop the capers
- After 10 mins of roasting, remove the tray from the oven and add the onion wedges. Drizzle with 1 tsp oil and season, then return to the oven for a further 15-20 mins, until the veg is golden and cooked
Finish the prep
- Heat the small frying pan with 1 tsp oil on high heat. Once hot, add the capers and cook for 3-4 mins, until golden. Remove from the heat
- Trim and thinly slice the lettuce. Pick any woody stalks from the kale. Roughly chop the pecans
Add the kale
- 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 final 5 mins
Toss & plate up
- When ready, add the roasted veg and capers to the dressing bowl. Toss to coat, then allow to cool for a few mins
- Add the lettuce and toss to coat again. Taste and season if needed
- Serve the Caesar salad into bowls. Scatter over the pecans
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