I like that this salad brings together textures and flavors in such a cozy, seasonal way. The roasted butternut squash adds sweetness, while the kale and brussels sprouts keep things crunchy and fresh. The Greek yogurt dressing is tangy and light, without skimping on that signature Caesar flavor. And those crispy Dijon croutons? Total game changer. It’s great for lunch, meal prep, or holiday sides.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Greek Yogurt Caesar Dressing:
4 garlic cloves, minced
3 tablespoons Greek yogurt
2 tablespoons parmesan cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
Juice of ½ lemon
⅓ cup olive oil
Kosher salt and pepper to taste
Salad Base:
6 cups chopped Tuscan kale (stems removed)
2 to 3 cups shredded brussels sprouts
4 cups cubed butternut squash
2 cups sourdough bread cubes
⅓ cup shaved parmesan cheese
Seasonings:
4 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chipotle chili powder
Kosher salt and pepper to taste
Directions
I begin by making the dressing: I blend the garlic, Greek yogurt, parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor until smooth. Then I stream in the olive oil while blending to make it creamy.
I preheat the oven to 425°F. I toss the butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder. I roast it for 18–22 minutes, flipping halfway through, until tender and golden.
While the squash roasts, I toss the kale and brussels sprouts in a large bowl with a teaspoon of olive oil, massaging them for a minute to soften and mellow the flavor.
I coat the sourdough cubes in a mix of olive oil and Dijon mustard, season with salt, and bake them on a baking sheet for 10–12 minutes until golden and crisp.
I then toss the greens with a few tablespoons of the Caesar dressing and top the salad with the roasted squash, shaved parmesan, and crushed croutons.
Servings and timing
This recipe makes 4 generous servings and takes about 60 minutes total—30 minutes for prep and another 30 for cooking. It’s perfect as a main dish for a light dinner or as a hearty side for larger meals.
Variations
I sometimes add roasted chickpeas for extra crunch and protein.
For a vegetarian version without anchovy paste, I replace it with capers for a briny kick.
If I don’t have sourdough, I use any crusty bread for croutons.
I swap butternut squash with roasted sweet potatoes when I want a little variety.
A sprinkle of pomegranate seeds adds color and tang for a festive twist.
Storage/Reheating
I store leftover salad (without the croutons) in the fridge for up to 2 days. If I’m making it ahead, I keep the dressing, roasted squash, and croutons separate and assemble right before serving. The dressing lasts 3–4 days in the fridge—just give it a good stir before using again.
FAQs
Can I make this salad ahead of time?
Yes, I prep all the components in advance and store them separately. I toss everything together just before serving to keep it fresh and crunchy.
What if I don’t have a food processor for the dressing?
No problem—I whisk everything by hand or use a blender. Just make sure the garlic is finely minced so the dressing stays smooth.
Can I use pre-shredded brussels sprouts?
Definitely. I save time by using pre-shredded sprouts from the store when I’m in a hurry.
Is the anchovy paste essential?
It gives the dressing that classic Caesar umami, but I’ve replaced it with capers or extra Dijon mustard before and it still tastes great.
How do I get the kale to taste less bitter?
I massage it with a little olive oil before mixing it in the salad. This softens the texture and mellows the flavor.
Conclusion
This Winter Kale Caesar Salad brings bold, cozy flavors to a classic dish and turns it into something perfect for the season. I love how hearty, satisfying, and colorful it is—and it never fails to impress at the table. Whether I serve it as a main or a side, it always feels like a celebration of winter ingredients.
This cozy winter Caesar salad features hearty kale, roasted squash, and a creamy Greek yogurt dressing for the perfect seasonal twist.
Ingredients
→ Greek Yogurt Caesar Dressing
4 garlic cloves, minced
3 tablespoons Greek yogurt
2 tablespoons parmesan cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
½ lemon, juiced
⅓ cup olive oil
Kosher salt and pepper to taste
→ Salad Base
6 cups torn and chopped Tuscan kale
2–3 cups shredded Brussels sprouts
4 cups cubed butternut squash
2 cups sourdough bread cubes
⅓ cup shaved parmesan cheese
→ Seasonings
4 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chipotle chili powder
Kosher salt and pepper to taste
Instructions
Make the Dressing:
In a food processor, blend garlic, Greek yogurt, parmesan, Dijon mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. While blending, stream in olive oil until creamy. Set aside.
Roast the Butternut Squash:
Preheat oven to 425°F (220°C). Toss butternut cubes with 2 tablespoons olive oil, salt, pepper, paprika, and garlic powder. Roast for 18–22 minutes, flipping halfway, until golden and tender.
Prepare the Greens:
In a large bowl, combine chopped kale and shredded Brussels sprouts. Massage with 1 teaspoon olive oil and let sit for 10–15 minutes to soften.
Make the Croutons:
Toss bread cubes with 1 tablespoon olive oil and Dijon mustard. Season with salt and bake at 425°F for 10–12 minutes, or until golden and crunchy.
Assemble the Salad:
Toss massaged greens with several tablespoons of Caesar dressing. Top with roasted squash, shaved parmesan, and crushed croutons. Serve immediately.
Notes
Dressing keeps in the fridge for 3–4 days in a sealed container. Stir before using.
Massaging the kale makes it more tender and flavorful.
Great for meal prep—just store components separately.
