Description
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Roasting, Blending
- Cuisine: American
