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Roasted Kale Caesar Salad

Mindful Living With Amanda
Paleo & Keto Friendly | Dairy & Gluten Free
Course Main Course, Salad
Servings 2


  • 1 bunch kale washed, torn from the stem, and torn into bite sized pieces
  • 1 lb Brussel Sprouts quartered
  • 2 tbsp avocado oil
  • 3 slices precooked Paleo friendly bacon, chopped
  • 3 tbsp pine nuts
  • 1/2 large shallot, diced
  • 1 rotisserie chicken, shredded
  • Caesar Salad Dressing Primal Kitchen is Keto & Paleo compliant
  • sea salt


  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Toss the Brussel Sprouts with 1 tbsp avocado oil and sprinkle with sea salt. Roast in the oven for 8 minutes.
  • While the sprouts are roasting, prepare the kale. Massage the torn kale with 1 tbsp avocado oil and sprinkle with sea salt in a medium sized bowl.
  • Spread the kale over the Brussel Sprouts and roast together for an additional 4 minutes
  • While the veggies are roasting, place the diced shallot, pine nuts and bacon in a pan and toast over medium heat until fragrant and the pine nuts are golden brown
  • When everything is done, layer in the roasted veggies, toasted nuts, shallot, bacon, chicken, and drizzle with Caesar dressing. Enjoy!