Kale Caesar Recipe
Kale, Romaine, Roasted Delicata Squash, Caesar Dressing, Parmesan, Garlic Breadcrumbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Toppings
Method
Prepare the Salad Base
- 1
Prepare Kale
Wash and dry the kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces.
- 2
Prepare Romaine
Wash the romaine lettuce, remove any wilted leaves, and chop into bite-sized pieces.
- 3
Roast Delicata Squash
Slice the delicata squash in half lengthwise, scoop out the seeds, and roast it in the oven at 400°F (200°C) for about 25-30 minutes until tender. Once cooled, slice into half-moons.
Assemble the Salad
- 4
Combine Greens
In a large bowl, combine the torn kale and chopped romaine.
- 5
Add Squash
Add the roasted delicata squash to the bowl with the greens.
- 6
Dress the Salad
Drizzle the Caesar dressing over the salad mixture and toss until all the leaves are well-coated.
Add Toppings
- 7
Add Parmesan
Sprinkle the grated Parmesan cheese evenly over the top of the salad.
- 8
Add Breadcrumbs
Top with garlic breadcrumbs for added crunch.