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!
This is a salad I serve when I want to feel COZY.
Yes, a super cozy salad! That’s what we’ve got. I take my greek yogurt caesar dressing and make a winter caesar salad with tuscan kale, brussels sprouts, smoky butternut squash and the best part… mustardy bread crumbs.
Oh heavens yes. This is everything I want to eat all the time!
I’m pretty sure that Eddie and I love caesar salads made with kale and brussels sprouts even more than the traditional romaine lettuce. I’ve been making them like this for years and even combining the two – in Everyday Dinners I have one of my all-time favorite kale and brussels caesars with buffalo chickpeas!
Because both of these veggies are so hardy, they work super well in a caesar. First, they have so much crunch and texture. That’s a requirement in a good salad.
Second, they hold up with the caesar dressing so well. If the salad has a light coating of dressing, I can even successfully keep the leftovers in the fridge for the next day.
And finally, toppings work fabulously with the brussels and kale. I like some winter squash, shaved parmesan and super crunchy garlicky croutons or breadcrumbs. You can also add in nuts or seeds of your choice!
The salad has a few moving parts but it is totally worth it.
I make the dressing first, sometimes even the night before. It stays great in the fridge for a few days and tastes better after resting.
Next, I roast the squash. I love using smoked paprika and oregano, some garlic and even something with a little bit of heat, like chipotle chili powder.
While the squash roasts, I chop the brussels and kale. I also massage them with a drop of olive oil and let them sit for 10 to 15 minutes.
And then it’s time for the croutons. I alternate between calling them bread crumbs and croutons because here’s what I like to do: I technically make croutons, but then I crush them into tiny pieces once they are crispy and roasted, so there are lots of crunchy crumbs all over the salad. Either way, we’re drizzling them with a dijon olive oil combo and getting them all toasty and golden.
Then it’s time to make the big salad!
The key with making a good caesar is to toss a few tablespoons of the dressing into the brussels and kale mixture. I mean, really mix it and toss for a few minutes so every piece is coated.
Roasted squash, shaved parmesan cheese, crunchy crumbs, more dressing as needed – and done!
You can see why this is one of my favorites… it’s so satisfying. And soul warming. Cozy and filling!
I love how everything in this salad is bite sized and chopped. That’s the best kind of salad.
Add it to the menu!
Winter Caesar Salad
Winter Caesar Salad with Dijon Breadcrumbs
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!
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
greek yogurt caesar
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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
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Preheat the oven to 425 degrees F.
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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.
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Roast for 18 to 22 minutes, flipping once during cook time.
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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.
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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.
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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.
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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!
Also so pretty!