Description
This Winter Caesar Salad is a cozy, nutrient-packed twist on the classic Caesar salad. Featuring tender kale, shredded Brussels sprouts, roasted butternut squash, and crispy sourdough croutons, it’s topped with a creamy homemade Caesar dressing for a perfect balance of warm and fresh flavors. Whether you serve it as a main dish or a side, this salad is sure to brighten your winter meals!
Ingredients
For the 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
For the Salad Base:
- 6 cups torn, chopped Tuscan kale
- 2 to 3 cups shredded Brussels sprouts
- 4 cups cubed butternut squash
- 2 cups sourdough bread cubes
- ⅓ cup shaved parmesan cheese
For 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
- Prepare the Dressing:
- Add garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor.
- Blend until smooth, then stream in olive oil while running to create a creamy, emulsified dressing. Set aside.
- Roast the Butternut Squash:
- Preheat the oven to 425°F (220°C).
- Toss cubed butternut squash with 2 tablespoons olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper.
- Spread evenly on a baking sheet and roast for 18-22 minutes, flipping once halfway through.
- Prep the Greens:
- Combine chopped kale and shredded Brussels sprouts in a large mixing bowl.
- Add 1 teaspoon of olive oil and massage the greens for 1-2 minutes to soften them and reduce bitterness.
- Make the Croutons:
- Toss sourdough bread cubes with 2 tablespoons olive oil and 1 teaspoon Dijon mustard.
- Season with a pinch of salt and bake for 10-12 minutes at 425°F, or until golden and crispy.
- Assemble the Salad:
- Toss the massaged kale and Brussels sprouts with several tablespoons of the dressing. Adjust to taste.
- Top with roasted butternut squash, shaved parmesan cheese, and crushed sourdough croutons.
- Serve:
- Serve the salad immediately while the squash and croutons are still warm.
Notes
- Storage Tips: Store leftover dressing in an airtight container in the refrigerator for up to 3-4 days. Stir well before using.
- Make It Vegan: Swap the Greek yogurt and parmesan for plant-based alternatives and omit the anchovy paste.
- Customization: Add roasted nuts, dried cranberries, or grilled chicken for extra flavor and texture.
- Shortcut: Use store-bought croutons and pre-shredded Brussels sprouts to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasting and Tossing
- Cuisine: American