Copycat Sweetgreen Autumn Caesar

The other day I stopped at Sweetgreen for lunch because we’re in the middle of moving, and my life feels completely chaotic right now. I needed something quick, but still fresh and satisfying — and I tried their Autumn Caesar for the first time. It was so good that I knew I had to recreate it at home. This version uses simple ingredients, comes together easily, and honestly might be even better than the original.

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Serves: 2 large salads Prep time: 20 minutes Cook time: 20 minutes

Ingredients For the Salad:

• 1 small head kale, stems removed and finely chopped

• 1 small head romaine lettuce, chopped

• ½ cup roasted sweet potatoes (half moons)

• ¼ cup sun-dried tomatoes (packed in oil), thinly sliced

• ½ cup shaved parmesan

• ¼ cup candied pumpkin seeds, roughly chopped

• Grillled chicken

For the Crispy Garlic Breadcrumbs:

• ½ cup plain panko breadcrumbs

• 1 tbsp olive oil

• 1 small garlic clove, minced

• Pinch of salt

To make: In a small skillet over medium heat, heat olive oil and garlic until fragrant (about 30 seconds). Add breadcrumbs and toast, stirring often, until golden brown and crisp (2–3 minutes). Season with salt and set aside to cool.

For the Caesar Dressing:

• 1 small garlic clove

• 2 tsp Dijon mustard

• 2 tsp Worcestershire sauce

• 2 tbsp lemon juice

• 1/2 cup mayonnaise

• ¼ cup olive oil

• ¼ cup grated parmesan cheese

• Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F. Toss sweet potato cubes with olive oil, salt, and pepper. Roast 20–25 minutes, flipping halfway through, until golden and tender. Set aside to cool slightly.

2. Spread pumpkin seeds on a baking sheet and toss with a drizzle of olive oil, 2 tablespoons of maple syrup and a pinch of salt. Roast at 350°F for 5–7 minutes, until lightly golden and fragrant.

3. Season chicken breast with olive oil, salt, pepper, and a squeeze of lemon juice. Grill over medium-high heat for 5–6 minutes per side, until cooked through. Let rest, then slice thinly.

4. In a blender or food processor, combine garlic, Dijon, Worcestershire, lemon juice, mayo, ,and parmesan.Blend until smooth, then slowly stream in olive oil. Season with salt and pepper.

5. In a large bowl, add kale and a few tablespoons of dressing. Massage gently for 1–2 minutes until slightly softened. Add chopped romaine and toss to coat evenly.

6. Add roasted sweet potatoes, sun-dried tomatoes, roasted pumpkin seeds, shaved parmesan, and sliced grilled chicken. Toss to combine.

7. Sprinkle generously with crispy garlic breadcrumbs and drizzle with a little extra . Finish with more parmesan and cracked black pepper.

Talk soon,

7kidskitchen🍳👩🏼‍🍳