Description
Rustic winter caesar salad combines hearty kale and roasted Brussels sprouts with a zesty parmesan dressing. Crisp pancetta and toasted breadcrumbs add delightful texture, making this seasonal dish perfect for cold-weather comfort.
Ingredients
Scale
Main Ingredients:
- 4 cups butternut squash, cubed
- 6 cups tuscan kale, torn and chopped
- 2 to 3 cups brussels sprouts, shredded
- 2 cups sourdough bread, cubed
- 1/3 cup parmesan cheese, shaved
Dressing Ingredients:
- 3 tablespoons (45 milliliters) greek yogurt
- 2 tablespoons (30 grams) parmesan cheese
- 4 garlic cloves, minced
- 1 tablespoon (15 milliliters) dijon mustard
- 2 teaspoons (10 milliliters) red wine vinegar
- 1 teaspoon (5 grams) anchovy paste
- 1/2 lemon, juiced
- 1/3 cup (80 milliliters) olive oil
- Kosher salt, to taste
- Black pepper, to taste
Seasoning Ingredients:
- 4 tablespoons (60 milliliters) olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Craft a luscious caesar dressing by blending garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor until smooth. Gradually drizzle olive oil while processing to achieve a silky consistency.
- Prepare butternut squash by preheating the oven to 425°F. Coat cubed squash with olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast for 18-22 minutes, rotating midway to ensure even caramelization.
- Create a vibrant green base by chopping kale and brussels sprouts into fine ribbons. Gently massage with olive oil to soften and enhance texture, allowing the greens to marinate while completing other preparations.
- Transform bread into crispy dijon croutons by coating cubes with a mixture of olive oil and dijon mustard. Sprinkle with salt and bake at 400°F for 10-12 minutes until golden brown and crunchy.
- Compose the salad by generously coating the massaged greens with caesar dressing. Artfully arrange roasted squash cubes, sprinkle freshly grated parmesan, and crown with crushed croutons for a delightful winter Caesar experience.
Notes
- Enhance dressing creaminess by using Greek yogurt for a tangy, protein-rich base that adds extra nutrition and smoother texture.
- Swap anchovy paste with miso or capers for a vegetarian-friendly version that maintains the umami depth of traditional Caesar dressing.
- Massage kale thoroughly to break down tough fibers, making it more tender and easier to digest while improving overall salad texture.
- Customize croutons by using gluten-free bread or alternate grains like quinoa for those with dietary restrictions, ensuring everyone can enjoy this winter salad.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg