Fall Kale Caesar Salad
This Fall Kale Caesar Salad is a flavorful blend of roasted butternut squash, crispy Parmesan chips, and massaged kale, all tossed in creamy Caesar dressing. Finished with pumpkin seeds and pomegranate arils, it’s the perfect mix of autumn flavors!
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 2 cups2 cups2 cups Butternut Squash, (cubed)
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, (plus 1 tsp, divided)
- .15 tsp.15 tsp.15 tsp Pumpkin Pie Spice
- .25 tsp.25 tsp.25 tsp Thyme, Dried
- .25 tsp.25 tsp.25 tsp Salt
- 1 cup1 cup1 cup Parmesan Cheese, (large grate, for crisping)
- .15 tsp.15 tsp.15 tsp Black Pepper
- 5 cups5 cups5 cups Kale, (Lactino, shredded thin, stems removed)
- .25 cup.25 cup.25 cup Pumpkin Seeds, (toasted )
- .25 cup.25 cup.25 cup Homemade Creamy Mayo Caesar Dressing (Quick + Easy!) (click for recipe), ( use your favorite store-bought brand or homemade)
- .25 cup.25 cup.25 cup Parmesan Cheese, grated
- .25 cup.25 cup.25 cup Pomegranate, arils
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425°F (220C).
- Roast the Butternut Squash: Cut the butternut squash into 1/2 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, and season with pumpkin pie spice, thyme, salt, and pepper. Toss to coat, then spread in an even layer. Bake for 20 minutes, flipping halfway, until cooked through.
- Make Crispy Parmesan Chips: Line a rimmed baking sheet with parchment paper. Spread 1 cup of shredded Parmesan cheese into a thin, evenly spaced layer. Bake at 425F for 8 -10 minutes, watching carefully not to burn, until lightly golden and crispy. Remove and let cool to harden.
- Prepare the Kale: Remove stems from the kale, wash, and dry thoroughly. Slice into thin ribbons and add to a large bowl. Drizzle with 1 tsp olive oil, salt, and pepper, then massage well until tender, about 30 seconds.
- Assemble the Salad: Combine the massaged kale, roasted butternut squash, crispy Parmesan chips (broken into pieces), and pumpkin seeds in a bowl. Drizzle with Caesar dressing and toss gently to coat. Garnish with extra Parmesan and pomegranate arils and serve.
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About This Recipe
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Coconut Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 367 |
| Fat: | 21 g |
| Carbohydrates: | 26 g |
| Protein: | 21 g |
| Cholesterol: | 20 g |
| Sodium: | 882 mg |
| Fiber: | 8 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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