Kale Caesar Salad Recipe
Kale, Romaine, Roasted Delicata Squash, Caesar Dressing, Parmesan, Garlic Breadcrumbs
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Ingredients
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Salad Components
Method
Preparation Instructions
- 1
Prepare the Greens
Wash and dry the kale and romaine lettuce thoroughly. Tear the kale into bite-sized pieces and chop the romaine into strips. Place both greens in a large mixing bowl.
- 2
Roast the Delicata Squash
Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice the squash into half-moons about 1/2 inch thick. Toss the squash slices with olive oil, salt, and pepper to taste. Spread on a baking sheet and roast for 20-25 minutes until tender and golden, flipping halfway through.
- 3
Make the Caesar Dressing
In a small bowl, whisk together 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, and minced garlic (1 clove). Season with salt and pepper to taste. Adjust flavors as needed.
- 4
Combine Salad Ingredients
Once the delicata squash is roasted and slightly cooled, add it to the bowl with the kale and romaine. Pour the Caesar dressing over the salad and toss gently to coat the greens and squash evenly.
- 5
Add Toppings
Sprinkle the grated Parmesan cheese and garlic breadcrumbs over the top of the salad. Toss lightly to combine or leave it as a topping.
- 6
Serve
Serve the salad immediately as a side dish or a light main course. Enjoy fresh!