Winter Caesar Salad with Dijon Breadcrumbs

Name: Winter Caesar Salad with Dijon Breadcrumbs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 4 garlic cloves; 3 tablespoons Greek yogurt; 2 tablespoons Parmesan Cheese; 1 tablespoon Dijon mustard; 2 teaspoons red wine vinegar; 1 teaspoon anchovy paste; ½ lemon; kosher salt and pepper; ⅓ cup olive oil; 4 cups cubed butternut cubes; 4 tablespoons olive oil; kosher salt and pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon chipotle chili powder; 6 cups torn chopped tuscan kale; 2 to 3 cups shredded brussels sprouts; 2 cups sourdough bread cubes; ⅓ cup shaved Parmesan cheese

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Course
Salad
Cuisine
American

Winter Caesar Salad with Dijon Breadcrumbs

Kian Mendoza

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This winter caesar salad is perfect for the chilly season. A base of kale and brussels sprouts with greek yogurt caesar dressing, roasted squash, parmesan cheese and dijon croutons for crunch. So satisfying and delicious!

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Ingredients

Servings

greek yogurt caesar

4 garlic cloves, minced
3 tablespoons Greek yogurt
2 tablespoons Parmesan Cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
½ lemon, juiced
kosher salt and pepper
⅓ cup olive oil

salad

4 cups cubed butternut cubes
4 tablespoons olive oil
kosher salt and pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chipotle chili powder
6 cups torn chopped tuscan kale
2 to 3 cups shredded brussels sprouts
2 cups sourdough bread cubes
⅓ cup shaved Parmesan cheese

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Instructions

greek yogurt caesar

To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

salad

Preheat the oven to 425 degrees F.
Toss the butternut cubes with 2 tablespoons of olive oil and spread on a baking sheet. Season all over liberally with salt and pepper and sprinkle on the paprika and garlic powder. Toss well.
Roast for 18 to 22 minutes, flipping once during cook time.
While the squash roasts, chop the kale and brussels and combine them in a large bowl. Add 1 teaspoon of olive oil and massage it into the kale and brussels. Let it sit while you finish everything else.
Spread the bread cubes out on a second baking sheet. Whisk together the remaining 2 tablespoons of olive oil and the dijon mustard. Drizzle it over the bread and toss well until all pieces are coated. Sprinkle all over with salt.
Once the squash is finished, place the pan with the bread cubes in the oven for 10 to 12 minutes, or until golden and crunchy.
Assemble the salad! Add a few tablespoons of dressing into the kale and brussels and toss well. Top with the squash, parmesan cheese and crush the croutons over the top. Serve!