Winter Caesar Salad with Dijon Breadcrumbs (Print version)
A hearty winter Caesar salad with kale, Brussels sprouts, roasted butternut squash, creamy dressing, and crunchy Dijon breadcrumbs.
# Ingredients:
For the Greek yogurt Caesar
01 -
2 small garlic cloves, minced
02 -
3 tablespoons plain Greek yogurt
03 -
2 tablespoons finely grated parmesan cheese
04 -
1 tablespoon Dijon mustard
05 -
2 teaspoons red wine vinegar
06 -
1 teaspoon anchovy paste
07 -
1/2 lemon, juiced
08 -
1/4 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
1/3 cup (80 ml) extra-virgin olive oil
For the salad
11 -
4 cups (560 g) peeled cubed butternut squash
12 -
3 tablespoons olive oil, divided
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon garlic powder
15 -
1/4 teaspoon chipotle chili powder, optional
16 -
Kosher salt and black pepper
17 -
6 cups (150 g) chopped Tuscan kale, ribs removed
18 -
2 cups (180 g) thinly shredded Brussels sprouts
19 -
2 cups (120 g) sourdough bread cubes
20 -
1 tablespoon Dijon mustard
21 -
1/3 cup (35 g) shaved parmesan cheese
# Instructions:
01 -
Add garlic, Greek yogurt, parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper to a blender or food processor. Blend until smooth, then stream in the olive oil while blending until creamy.
02 -
Heat the oven to 425°F. Toss the butternut squash with 2 tablespoons olive oil, smoked paprika, garlic powder, chipotle if using, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes, flipping once, until tender and browned.
03 -
Add the chopped kale to a large bowl with 1 teaspoon olive oil and a pinch of salt. Massage for about 1 minute until glossy and slightly softened, then toss in the shredded Brussels sprouts.
04 -
Whisk the remaining olive oil with 1 tablespoon Dijon mustard. Toss with the sourdough cubes and a pinch of salt. Bake on a second sheet pan for 10-12 minutes until golden and crisp.
05 -
Let the toasted sourdough cool for 5 minutes. Crush it lightly with your hands or the bottom of a measuring cup so you have rough breadcrumbs and a few larger crunchy pieces.
06 -
Toss the kale and Brussels sprouts with a few tablespoons of dressing until well coated. Add roasted squash, shaved parmesan, and Dijon breadcrumbs. Serve with extra dressing on the side.
# Good to know:
01 -
The dressing can be made 3 days ahead and stored in the fridge.
02 -
For the best texture, add the Dijon breadcrumbs right before serving.
03 -
Use warm, not hot, roasted squash when assembling the salad.