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Switch up your ordinary Caesar with this robust winter version that blends textures and tastes. Tough kale pairs with thinly cut Brussels sprouts as the base for hot, oven-roasted squash, while a tangy yogurt dressing and spicy Dijon breadcrumbs bring depth that makes every mouthful better than before. After trying this countless times, I've found that giving attention to each element is what really makes this salad stand out.
I've played around with winter veggies and different dressing mixes, and I've learned that when you don't rush the prep, basic ingredients turn into something amazing.
Key Ingredients Guide
- Kale: Go for Tuscan (Lacinato) kale with strong, dark green leaves. Skip any that look yellow or droopy. You want leaves that are tough yet bendable
- Brussels Sprouts: Look for ones that are firm, bright green and tightly packed. The smaller ones taste sweeter and feel better when you eat them raw
- Squash: Butternut works the best because it stays firm and has a sweet taste. Pick one with a dull, tan skin with no soft or mushy parts
Step-By-Step Cooking Guide
- Getting Your Veggies Ready:
- Pull kale leaves off the tough stems. Stack and cut them into thin strips. Cut the ends off Brussels sprouts. Slice them super thin. Skin the squash and cut into same-sized cubes. Keep all veggies in separate bowls.
- Mixing Up Your Dressing:
- Use yogurt that's not cold from the fridge. Stir yogurt until it's smooth as silk. Mix in garlic and anchovy paste bit by bit. Add lemon juice and Dijon. Pour in olive oil slowly while stirring. Mix in Parmesan at the end. Add some fresh black pepper. Let it sit for at least half an hour.
- Cooking The Squash:
- Heat your oven to 425°F. Mix squash with some olive oil. Sprinkle with smoked paprika. Add some oregano and chili powder. Put on a baking sheet with space between pieces. Cook until edges turn golden. Flip halfway through.
- Making Tasty Breadcrumbs:
- Warm olive oil in a pan. Cook minced garlic until you can smell it. Add some Dijon mustard. Throw in breadcrumbs. Cook until they turn golden. Keep stirring so they don't burn. Add salt and pepper while hot. Let them cool completely.
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When I was young, I thought winter salads were boring until I figured out how to make them amazing. My mom always told me that spending time on each part, especially working the kale with your hands, makes all the difference.
Creating Perfect Texture Contrast
What makes a winter salad great is mixing different textures. Soft, roasted squash next to crunchy Brussels sprouts, topped with crispy breadcrumbs makes every bite interesting.
Hot Meets Cold Magic
When hot squash touches the raw greens, it softens them just a bit where they meet, creating spots with different textures throughout your bowl. This means no two bites are exactly the same.
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This salad has become my go-to when friends come over in winter, showing that salads can be filling and fancy at once. The way the squash smells when it hits the cold greens, and how the Dijon breadcrumbs add that savory crunch – it's a great example of turning winter veggies into something you'll really remember.
Frequently Asked Questions
- → Can I prepare parts ahead?
- Absolutely! Whisk up the dressing, roast the squash, and make croutons the day before. Just combine everything right before serving.
- → Is there a veggie-friendly option?
- Of course! Skip the anchovy paste and toss in some soy sauce or finely chopped capers for that classic umami kick.
- → What's the best way to soften kale?
- Pour a little olive oil on the kale and rub it gently with your fingers for about a minute. This makes it softer and tastier.
- → Can I swap the squash out?
- You bet! Sweet potatoes or acorn squash work great in this dish. Just cut them to the same size before roasting.
- → How long will the dressing last?
- It stays fresh in a sealed container for 3 to 4 days in the fridge. Stir it well before each use.