Kale Winter Caesar (Print Version)
# Ingredients:
→ Greek Yogurt Caesar Dressing
01 -
1 tablespoon of dijon mustard
02 -
4 garlic cloves, finely chopped
03 -
1 teaspoon of anchovy paste
04 -
2 teaspoons of red wine vinegar
05 -
3 tablespoons of greek yogurt
06 -
Kosher salt plus some black pepper, adjust to taste
07 -
Juice from half a lemon
08 -
⅓ cup of olive oil
09 -
2 tablespoons of parmesan cheese
→ Salad Base
10 -
2–3 cups of shredded brussels sprouts
11 -
4 cups of butternut squash cubes
12 -
6 cups of tuscan kale, ripped into pieces
13 -
⅓ cup of thinly sliced parmesan cheese
14 -
2 cups of sourdough bread chunks
→ Seasonings
15 -
1 teaspoon of ground smoked paprika
16 -
4 tablespoons of olive oil
17 -
Half a teaspoon of chipotle chili powder
18 -
1 teaspoon of garlic powder
19 -
Salt and black pepper, adjust as needed
# Instructions:
01 -
In a food processor, blend yogurt, parmesan, anchovy paste, mustard, garlic, lemon juice, vinegar, salt, and pepper until smooth. While blending, slowly add olive oil until it thickens to a dressing.
02 -
Set the oven to 425°F. Toss butternut squash pieces with oil, paprika, garlic powder, plus a bit of salt and pepper, and spread them on a tray. Roast for 18–22 minutes, turning them halfway through.
03 -
Add the brussels sprouts and kale to a big bowl. Drizzle on a bit of olive oil (about a teaspoon) and gently massage the greens. Set them aside for now.
04 -
Mix mustard with some olive oil, coat little bread cubes in this, season with salt, and bake (about 10–12 minutes) until they get crispy and golden brown.
05 -
Mix some dressing into the greens. Sprinkle on roasted squash, parmesan slices, and broken-up croutons to finish.
# Notes:
01 -
Keep leftover dressing in the fridge for 3 to 4 days. Stir before using again.
02 -
This cozy salad pairs kale and brussels sprouts with sweet squash, giving a seasonal twist to a classic caesar.