Winter Kale Caesar Salad (Print Version)
# Ingredients:
→ Greek Yogurt Caesar Dressing
01 -
4 garlic cloves, minced
02 -
3 tablespoons greek yogurt
03 -
2 tablespoons parmesan cheese
04 -
1 tablespoon dijon mustard
05 -
2 teaspoons red wine vinegar
06 -
1 teaspoon anchovy paste
07 -
½ lemon, juiced
08 -
⅓ cup olive oil
09 -
Kosher salt and pepper to taste
→ Salad Base
10 -
6 cups torn chopped tuscan kale
11 -
2 to 3 cups shredded brussels sprouts
12 -
4 cups cubed butternut squash
13 -
2 cups sourdough bread cubes
14 -
⅓ cup shaved parmesan cheese
→ Seasonings
15 -
4 tablespoons olive oil
16 -
1 teaspoon smoked paprika
17 -
1 teaspoon garlic powder
18 -
½ teaspoon chipotle chili powder
19 -
Kosher salt and pepper to taste
# Instructions:
01 -
Combine garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper in a food processor. Blend until pureed, then stream in olive oil while running to create a creamy dressing.
02 -
Preheat oven to 425°F. Toss butternut cubes with olive oil, salt, pepper, paprika and garlic powder. Roast for 18-22 minutes, flipping once.
03 -
Combine chopped kale and brussels sprouts in a large bowl. Massage with a teaspoon of olive oil and let sit while preparing other components.
04 -
Mix olive oil with dijon mustard and coat bread cubes. Season with salt and bake for 10-12 minutes until golden and crunchy.
05 -
Toss greens with several tablespoons of dressing. Top with roasted squash, parmesan cheese, and crushed croutons.
# Notes:
01 -
Extra dressing can be stored in the refrigerator for 3-4 days. Stir well before using.
02 -
This winter version of caesar salad combines hearty kale and brussels sprouts with warm roasted squash.