Fall Roasted Veggie Caesar Salad With Hot Honey Chickpeas

There’s something about fall that makes me crave cozy flavors like roasted veggies, warm spices, and hearty salads that feel like a full meal. This Fall Roasted Veggie Caesar Salad is one of my go-to’s when the weather cools down. It’s packed with seasonal vegetables, crispy hot honey chickpeas, and the classic flavors of a Caesar salad, but with a nourishing, autumn-inspired twist.

Why You’ll Love This Salad

It’s seasonal + cozy – Adding in warm roasted veggies to a salad help to warm it up and make it cozier than eating a plain raw salad.

It’s hearty enough for dinner – Since this dish is packed with fiber and protein it is filling and satiating.

It’s meal prep friendly and easy to prep – Roast the veggies and make the chickpeas ahead of time, then assemble when you’re ready to eat. They will last you days in the fridge and they can be used in different meals throughout the week.

For the Caesar dressing I recommend this one here as it is whole 30 approved and paleo friendly. It’s one of my favorites!

What you need (serves 4):

    •    2 cups Brussels sprouts, trimmed and halved

    •    1 medium sweet potato, cubed

    •    2 large carrots, sliced

    •    1/2 of a medium red onion, sliced

    •    2 tbsp cooking oil

    •    1 tsp garlic powder

    •    1 tsp smoked paprika (or regular paprika)

    •    1 tsp sea salt (more to taste)

    •    A pinch of fresh ground black pepper

    •    1 large bunch kale, chopped

    •    1/2 a lemon (for massaging kale)

    •    ½ cup parmesan cheese, shaved or grated

    •    4 servings of Caesar dressing (store-bought or homemade)

    •    1 batch Hot Honey Chickpeas

Instructions

    1.    Preheat oven: to 425F. Line a large baking sheet with parchment paper.

    2.    Prep the veggies: Add Brussels sprouts, sweet potato, carrots, and red onion to the baking sheet. Drizzle with oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss well to coat.

    3.    Roast: Spread veggies into an even layer and roast for 25–30 minutes, until tender and golden brown on the edges.

    4.    Massage the kale: While veggies roast, place chopped kale in a large bowl. Squeeze the lemon over top and use your hands to massage the leaves until darker and slightly softened.

    5.    Assemble the salad: Remove the veggies from the oven. Assemble your salad by topping the roasted veggies and roasted chickpeas over the kale then drizzle with Caesar dressing and toss gently to combine.

    6.    Finish & serve: Top with shaved parmesan and extra chickpeas if desired. Serve warm or at room temperature.

Option to add additional protein! I added baked tofu to mine but something like chicken, salmon or shrimp would work great!

Loved this one? Check out another one of my favorite fall salads here.