Autumn Kale Caesar Salad
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 large bunch of Lacinato (Dino) kale, stems removed and finely chopped
- 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 2 tablespoons olive oil (for roasting)
- 1/2 cup shaved Parmesan cheese
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1 cup sourdough croutons
- 1/2 cup Caesar dressing (homemade or high-quality store-bought)
- 1 teaspoon lemon juice
- Salt and cracked black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the cubes in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized on the edges. Remove from the oven and let them cool slightly.
- Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of lemon juice and a tiny pinch of salt. Using clean hands, “massage” the kale by squeezing the leaves firmly for about 2 to 3 minutes. You will notice the leaves becoming darker, softer, and reducing in volume. This step is essential for removing the bitterness of the kale.
- While the squash is roasting, place the pepitas in a small skillet over medium-low heat. Toast them for 3-5 minutes, stirring frequently, until they become fragrant and start to “pop.” Remove them from the heat immediately to prevent burning.
- Add the roasted butternut squash, sourdough croutons, and half of the shaved parmesan cheese to the bowl with the massaged kale. If you are using a homemade dressing, whisk it one last time before pouring it over the salad.
- Pour the Caesar dressing over the salad and toss thoroughly until every leaf is well-coated. Transfer the salad to a serving platter and top with the remaining parmesan cheese, toasted pepitas, and a generous amount of freshly cracked black pepper. Serve immediately.
Find it online: https://www.yucolor.com/healthy/autumn-kale-caesar-salad/