Kale Caesar Salad with Squash Croutons
Great for a healthy weeknight dinner! This recipe has a bit of prep involved. If you are planning ahead for the week, make and store the dressing in the fridge, and pre-roast your pumpkin/squash to cut down on cooking time the night of.
I hope you enjoy!
For the dressing:
1 large egg yolk
1 lemon, juiced
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
2 finely chopped anchovy fillets OR 1 teaspoon Worcestershire sauce
¼ cup neutral, light oil (like avocado oil)
2 tablespoons extra virgin olive oil
¼ cup grated parmesan cheese
salt & black pepper, to taste
Caesar dressing prep: To the jar that came with your immersion blender (or a tall mason jar), add the egg yolk, garlic, Dijon mustard, anchovy, & lemon juice. Season generously with ground black pepper.
Emulsify the Caesar dressing: Insert the immersion blender into the jar, submerging it into the egg mixture. Blend to combine the egg mixture well. With the immersion blender running, very slowly stream in the neutral oil. The mixture will emulsify as you add the oil & blend, transforming into a beautifully thick & creamy dressing. Once all of the neutral oil is added, add the extra-virgin olive oil in a similar fashion. Once combined, remove the immersion blender & set aside.
Finish the Caesar dressing: Stir in the parmesan cheese. Taste & season with additional salt or ground black pepper as desired. Use immediately as desired. Enjoy!
For the salad:
1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped)
1 large shallot, thinly sliced *hard to get shallots where we are, you can sub with thinly sliced red onion or omit
½ lemon, juiced
delicata squash (another hard to get ingredient, I use our local pumpkin) “croutons” (below)
⅓ cup pine nuts or chopped walnuts
⅓ cup shaved parmesan
⅓ cup Caesar dressing (above)
For the squash croutons:
1 medium delicata squash or small pumpkin (roughly 1 pound), deseeded & sliced into 1/2-inch cubes
2 tablespoons olive oil, divided
¼ cup panko breadcrumbs
¼ cup grated parmesan
1 clove garlic, finely chopped
3 tablespoons finely chopped hardy fresh herbs, such as rosemary, sage, or thyme
salt & black pepper, to season
Prep: Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up & set aside. Gather & prep ingredients according to Ingredients List, above, e.g. clean & chop the squash, destem & shred the kale, etc.
Prepare the squash: Place the cubed delicata on the prepared baking sheet. Drizzle with 1 tablespoon of the oil, seasoning with a good pinch salt & ground black pepper as desired. Toss to combine, then arrange in an even, flat layer. In a medium bowl, combine the breadcrumbs, parmesan, garlic, & fresh herbs. Drizzle the remaining 1 tablespoon olive oil over top, then toss to combine well – the mixture should be relatively crumbly but wet enough to clump when pressed together. Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.
Roast the squash croutons: Transfer to the oven & roast 20-25 minutes, until the squash is tender & the parmesan crust is golden brown. In the last 3-4 minutes of roasting, add the pine nuts or chopped walnuts to the sheet pan to toast. Remove from the oven & set aside.
Massage the kale: Meanwhile, as the squash roasts, massage the kale. Place the shredded or finely chopped kale in a large bowl, topping with the thinly sliced shallots & a good pinch of salt. Squeeze the lemon juice over top. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrant green & wilty. Set aside.
Assembly: To the massaged kale, add the squash croutons, toasted nuts, & shaved parmesan. Drizzle the Caesar dressing over top, then toss to combine well. Taste & season with additional salt & ground black pepper as needed. Serve immediately. Enjoy!