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A richly flavored kale Caesar salad with roasted butternut squash and sunflower seed Caesar dressing.
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Kale Caesar with Parmesan-Roasted Butternut Squash
Prep Time
15 mins
Cook Time
35 mins
Soaking time
12 hrs
 
Complex, layered, and rich, this romaine and kale Caesar salad with Parmesan-crusted butternut squash "croutons" and garlicky sunflower seed Caesar dressing embraces all the best things about the transition to fall cooking. For the creamiest dressing, sunflower seeds should be soaked a day ahead of time, but in a pinch, an hour-long soak is fine. The Caesar dressing can be made up to 5 days ahead of time.
Recipe Type: Salad
Cuisine: American
Keyword: kale caesar
Makes: 6 servings
Ingredients
Dressing
  • 6 tablespoons raw, hulled sunflower seeds
  • 2 medium cloves garlic, smashed, peeled, and minced
  • 3 tablespoons lemon juice, plus 1 teaspoon lemon zest reserved for salad
  • 6 oil-packed anchovy fillets
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 - 4 tablespoons water, as needed
Squash
  • 1 small to medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 4 cups)
  • 1 tablespoon grapeseed oil
  • 1 teaspoon garlic granules or garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup grated parmesan, crumbled
Salad
  • 1 bunch Lacinato kale leaves, stems removed and torn into bite-sized pieces
  • Lemon zest (reserved from dressing)
  • 8 large romaine leaves, stems removed and torn into bite-sized pieces
  • 1/4 cup raw, hulled sunflower seeds
  • 1/4 cup shaved Parmesan
  • Freshly ground pepper
  • Sea salt
Instructions
Dressing
  1. The night ahead, soak sunflower seeds in cold water. Set in the fridge if it's very hot or they'll be soaking for more than 24 hours.
  2. When ready to make the dressing, toss garlic and lemon juice in a small bowl and set aside for 10 - 15 minutes.

  3. Drain sunflowers seeds and scrape into the pitcher of a blender or the bowl of a food processor. Add lemon juice and garlic mixture, anchovies, and Dijon. Pulse to reduce, scraping sides as needed. With blender or food processor running, add olive oil and blend until quite smooth. Mixture should be thin enough to just drip off the edge of a spoon - drizzle in water until you've achieved the right consistency.

  4. Dressing will keep well sealed in the fridge for 5 days.

Squash
  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, toss squash with oil, garlic granules, red pepper flakes, and sea salt.
  3. Divide squash between two rimmed baking sheets, ensuring each cubes has plenty of room. Roast 20 minutes, carefully flip each cube, and roast 10 minutes more. In the same medium mixing bowl, carefully toss roasted cubes with Parmesan crumbles until nicely coated. Spread back on baking sheets, and roast 5 minutes more, or until cheese is golden and bubbling.

  4. Set aside 5 minutes to cool, then use a spatula to scrape up squash and any golden bits of cheese.

Salad

  1. Set a small skillet over medium heat. Add sunflower seeds, and, stirring often, toast just until the seeds begin to take on a golden hue. Set aside.

  2. To assemble salad, toss to combine greens in a large salad bowl. Drizzle with 3 tablespoons dressing and lemon zest, and toss vigorously, until every leaf is coated. Add toasted sunflower seeds, and toss slightly. Just before serving, add roasted squash and Parmesan buts, drizzle with 1 - 2 tablespoons more dressing, and finish with shaved Parmesan, several twists ground pepper, and sea salt if needed. Serve immediately.

  3. Salad will keep for a day or two covered in the fridge, but its texture is most perfect right after its tossed.