Ingredients
Salad Ingredients
- 1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped)
- 1 large shallot, thinly sliced
- ½ lemon, juiced
- ⅓ cup pine nuts or chopped walnuts
- ⅓ cup shaved parmesan
- ⅓ cup Caesar dressing of choice
Delicata Squash "Croutons"
- 1 medium delicata squash (roughly 1 pound), deseeded & sliced into ½-inch cubes
- 2 tablespoons olive oil, divided
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 clove garlic, finely chopped or grated
- 3 tablespoons finely chopped hardy fresh herbs (rosemary, sage, or thyme)
- Kosher salt & ground black pepper, to season
Instructions
- Prep: Preheat the oven to 425°F (220°C) and position a rack in the upper third. Line a baking sheet with parchment paper or foil. Prepare ingredients by chopping the squash into ½-inch cubes, destemming and shredding the kale, thinly slicing the shallot, and juicing the lemon.
- Prepare the Squash: Place the cubed delicata squash on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat evenly. Spread in a flat, even layer. In a medium bowl, combine panko breadcrumbs, grated parmesan, garlic, and fresh herbs. Drizzle the remaining 1 tablespoon olive oil over the mixture and toss until crumbly but moist enough to clump when pressed. Press this parmesan breadcrumb mixture onto the seasoned squash cubes to coat.
- Roast the Squash Croutons: Roast in the preheated oven for 20-25 minutes, until squash is tender and the parmesan crust is golden brown. In the last 3-4 minutes, add pine nuts or walnuts to the baking sheet to toast. Remove from the oven and set aside.
- Massage the Kale: While the squash roasts, place the shredded kale in a large bowl. Add sliced shallots and a pinch of salt. Squeeze lemon juice over the kale. Using your hands, massage the kale leaves vigorously until they become vibrant green and tender, about 2-3 minutes. Set aside.
- Assemble the Salad: To the massaged kale, add the roasted delicata squash croutons, toasted nuts, and shaved parmesan. Drizzle Caesar dressing over everything and toss thoroughly to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Ingredient Notes: Delicata squash has a naturally sweet flavor and edible skin, identifiable by its green and cream striped, scalloped shape. If unavailable, swap with cubed butternut squash (about 3 cups).
- Variations: For vegetarian options, use rennet-free Parmesan or Asiago cheese, or omit cheese entirely. For vegan, use dairy-free Parmesan alternatives and plant-based Caesar dressing.
- Servings: Recipe yields a large salad serving 2 as a main or 4 as a side. Double or triple for larger groups.
- Serving Suggestions: Add proteins like shredded rotisserie chicken, roasted chicken sausage, crispy parmesan-crusted chicken, or meatballs for heartier meals.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
- Make-Ahead: Roast squash and massage kale ahead of time, storing separately in airtight containers. Toss with dressing just before serving.
- Meal Prep Tip: Chop squash and kale up to 5 days in advance for quick assembly during weeknights or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
