Ingredients
Scale
- 1 bunch kale, destemmed & shredded (about 3 cups chopped)
- 1 large shallot, thinly sliced
- ½ lemon, juiced
- Delicata squash croutons (see below)
- ⅓ cup pine nuts or chopped walnuts
- ⅓ cup shaved parmesan
- ⅓ cup Caesar dressing of choice
- 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
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss delicata squash cubes with 1 tablespoon of olive oil, garlic, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast the squash for about 20-25 minutes, stirring halfway, until tender and golden.
- Meanwhile, prepare the salad by placing the chopped kale in a large bowl. Drizzle with lemon juice and massage the kale for a couple of minutes until softened.
- Add sliced shallot, roasted delicata squash, nuts, shaved parmesan, and Caesar dressing to the kale, then toss gently.
- For the croutons, combine panko breadcrumbs, remaining olive oil, grated parmesan, herbs, salt, and pepper in a small bowl.
- Spread the mixture on a baking sheet and toast in the oven for 5-7 minutes until golden, watching closely to avoid burning.
- Top the salad with the toasted panko croutons just before serving. Enjoy!
Notes
Roast squash until caramelized for best flavor. Use fresh herbs for a bright taste. Don’t skip massaging the kale to tenderize it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian