Enjoy all the flavors of a classic Caesar salad wrapped up in fall! This Autumn Kale Caesar Salad is about to become your new go-to for weeknight dinners, holidays, and potlucks alike. With tenderly baked butternut squash, salty bacon bits, and homemade dressing, you’re going to love making this nourishing dish all throughout the holidays!
Why You’ll Love This Kale Caesar Salad
Fall is one of the best times of year for flavor and this salad (and our fall harvest salad) proves it! Combine hearty fall ingredients with any other kind of dish and it’ll be delicious.
This kale Caesar salad is tossed with butternut squash, bacon, salty parmesan, and a creamy homemade dressing that’ll get your tastebuds revving. It’s also beautiful with all its color and variety, so it’s a great dish to serve at Thanksgiving.
If you’re looking for more kale Caesar variations, try our bacon caesar pasta salad, kale caesar chopped salad, and Mexican kale caesar salad with golden corn and quinoa.
Ingredients
There are two components to this recipe – the salad and the homemade dressing. You can use storebought if you’re in a rush, but I think this homemade version is worth the extra work if you have the time.
Autumn Kale Caesar Ingredients
- Butternut squash
- Olive Oil
- Thyme sprigs
- Seasonings: garlic powder, Kosher salt, and cracked black pepper
- Greens: Lacinato kale and romaine lettuce (chopped and with the kale stems removed)
- Bacon pieces – cooked
- Parmesan cheese
- Crushed croutons
Homemade Caesar Dressing
- Mayo
- Garlic – minced
- Fresh lemon juice
- Dijon mustard
- Worcestershire sauce
- Finely grated parmesan cheese
- Freshly ground black pepper
- Anchovy – optional
How to Make an Autumn Kale Ceasar Salad
Step 1: Preheat
Preheat the oven to 425 F.
Step 2: Prep and Bake Butternut Squash
- Cube your butternut squash and add it to a baking sheet.
- Drizzle it with olive oil, thyme sprigs, garlic powder, a generous pinch of kosher salt, and a few turns of cracked black pepper.
- Toss the squash until it’s evenly coated and then place it into the oven.
- Bake for 15-20 minutes or until fork tender and golden brown.
- Remove it from the oven and let it cool.
Note: While the squash is cooking, make the dressing and the salad.
Step 3: Make the Caesar Dressing
- In a small container, add the mayo, dijon mustard, lemon juice, and Worcestershire sauce.
- With a microplane, grate the garlic clove into the ingredients.
- Add the parmesan cheese and a few turns of cracked black pepper.
- Whisk everything together until the mixture is smooth.
- Place the lid on the container and refrigerate if you’re serving your salad later.
Step 4: Make the Salad Base
Remove the stems from the kale leaves and chop the greens into 1-inch strips. Add both greens into a large bowl or onto a serving platter.
Step 5: Toppings
Top the salad with your cooled butternut squash cubes, bacon pieces, parmesan cheese, and crushed croutons. Drizzle it with Caesar dressing and serve.
Variations + Substitutions
- Use your favorite squash or sweet potato instead of butternut. This is your salad, make it what you want!
- Add your favorite nuts and seeds to the salad for extra crunch. Walnuts would be delightful!
- Use a different combination of greens based on what you like and what you have on hand.
- Include dried fruit or berries for a burst of sweetness.
FAQs
How do I cut lacinato kale for salad?
Start by washing it under cold water and then patting it dry. Fold the leaf hotdog style so the leaves are on one side and the stem is on the other. Slice off the stem and then chop up the remaining leaf portion into your desired size.
How long does this salad last and how do I store it?
The simple answer is about a week and in the fridge. The long answer is different for each ingredient because they’ll need to be stored separately. This salad is best served immediately after tossing together, so if you want some leftovers you’ll want to set them aside before putting it all together.
- Let’s start with the butternut squash. Allow it to cool and then store it in an airtight container in the fridge for up to 5 days.
- The greens can be washed, dried, and stored in an airtight container in the fridge for about 6 days.
- And the dressing can be kept in an airtight container in the fridge for up to a week.
Serving Suggestions
This salad could be enjoyed all on its own or with the protein of your choice as a full meal. Serve it up with a drink, maybe some crusty bread, and call it a day! However, I also have some serving suggestions for you depending on what type of gathering you’re hosting.
- Let’s start with drinks. The big batch bourbon apple cider smash or big batch spiked pumpkin punch are great options for larger gatherings.
- If you want to give your guests an app to nibble on before eating, make one of these olive wreath appetizers! They’re yummy and look so cute.
- Now for the main event! Serve your salad alongside truffle herb butter cornish hens or a butternut squash pancetta pasta.
- Some good sides to accompany your salad include our herb apple stuffing with pecans, ultimate green bean casserole, and creamed spinach.
- End your meal with a sweet treat, of course. Pumpkin dump cake and pumpkin oatmeal cookies are great for the season, but if you’re not in the mood to bake you can whip up this no bake turtle pie.
More Salad Recipes To Try
- Fall Salad with Roasted Butternut Squash and Pomegranates
- Italian Chopped Salad
- Peach Burrata Salad
- Fall Harvest Gorgonzola and Apple Salad
- Orzo Pesto Salad
If you make this Autumn Kale Salad, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Autumn Kale Caesar Salad
ingredients
For salad:
- ½ butternut squash cut into 1 inch cubes
- 2 tsp olive oil
- 1 tsp thyme sprigs
- 1 tsp garlic powder
- Kosher salt
- Cracked black pepper
- 1 head of lacinato kale stems removed and chopped
- 1 head of romaine lettuce chopped
- ½ cup cooked bacon pieces
- ½ cup parmesan cheese
- Crushed croutons
- For Caesar Dressing:
- ½ cup mayo
- 1 garlic clove minced
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp worcestershire sauce
- ⅓ cup finely grated parmesan cheese
- Freshly ground black pepper
- Anchovy optional
instructions
- Preheat the oven to 425 F.
- Butternut Squash: Add cubed butternut squash to a baking sheet. Drizzle with olive oil, thyme sprigs, garlic powder and a generous pinch of kosher salt and a few turns of cracked black pepper. Toss squash together until evenly coated and place into the oven. Bake squash for 15-20 minutes or until fork tender and golden brown. Remove from oven and cool.
- While the squash is cooking, make the dressing and the salad.
- For the caesar dressing: In a small container add the mayo, dijon mustard, lemon juice and worcestershire sauce. With a microplane, grate the garlic clove into the ingredients. Add in the parmesan cheese and a few turns of cracked black pepper. Whisk together until mixture is smooth. Place the lid on and refrigerate if serving later.
- For salad base: Remove the center stems from the kale leaves and chop into 1 inch strips. Add chopped kale and romaine lettuce to a large bowl or serving platter.
- Top salad with cooled butternut squash cubes, bacon pieces, parmesan cheese, and crushed croutons. Drizzle with caesar dressing and serve.
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