Autumn Kale Caesar Salad

a large serving platter of kale caesar salad drizzled in homemade dressing

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!

Course Salads

Cuisine American

Keyword autumn kale salad, kale caesar salad

Prep Time 10

Cook Time 25

Total Time 35

Servings -8 servings

Calories 169kcal

Author Elizabeth Van Lierde

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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