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Merry

Winter Caesar Salad Recipe – Quick & Flavorful

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 -6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare the Dressing:
  1. Add garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor.
  2. Blend until smooth, then stream in olive oil while running to create a creamy, emulsified dressing. Set aside.
Roast the Butternut Squash:
  1. Preheat the oven to 425°F (220°C).
  2. Toss cubed butternut squash with 2 tablespoons olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper.
  3. Spread evenly on a baking sheet and roast for 18-22 minutes, flipping once halfway through.
Prep the Greens:
  1. Combine chopped kale and shredded Brussels sprouts in a large mixing bowl.
  2. Add 1 teaspoon of olive oil and massage the greens for 1-2 minutes to soften them and reduce bitterness.
Make the Croutons:
  1. Toss sourdough bread cubes with 2 tablespoons olive oil and 1 teaspoon Dijon mustard.
  2. Season with a pinch of salt and bake for 10-12 minutes at 425°F, or until golden and crispy.
Assemble the Salad:
  1. Toss the massaged kale and Brussels sprouts with several tablespoons of the dressing. Adjust to taste.
  2. Top with roasted butternut squash, shaved parmesan cheese, and crushed sourdough croutons.
Serve:
  1. 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.

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