Cozy Kale Caesar (Print Version)
# Ingredients:
→ Creamy Caesar Yogurt Dressing
01 -
4 garlic cloves, crushed or finely chopped
02 -
3 tablespoons plain greek yogurt
03 -
1 tablespoon dijon mustard
04 -
½ lemon, squeezed for juice
05 -
2 tablespoons grated parmesan
06 -
2 teaspoons red wine vinegar
07 -
⅓ cup olive oil, extra virgin preferred
08 -
1 teaspoon anchovy paste (optional)
09 -
Salt and black pepper, adjust to your liking
→ Veggie Salad Mix
10 -
2 to 3 cups shredded brussels sprouts
11 -
6 cups kale, chopped into bite-sized pieces
12 -
4 cups diced butternut squash
13 -
⅓ cup thin parmesan shavings
14 -
2 cups crusty sourdough, cubed
→ Spices and Oils
15 -
4 tablespoons olive oil for roasting
16 -
1 teaspoon garlic powder
17 -
Kosher salt and black pepper to taste
18 -
½ teaspoon ground chipotle chili
19 -
1 teaspoon smoked paprika for extra flavor
# Instructions:
01 -
Toss garlic, yogurt, parmesan, mustard, vinegar, lemon juice, anchovy paste, and season with salt and pepper into a food processor. Blend everything until smooth, then slowly pour in oil while blending to make it creamy.
02 -
Crank your oven up to 425°F. Toss squash cubes in olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 18-22 minutes, flipping halfway through.
03 -
In a big bowl, mix kale pieces and shredded brussels sprouts. Massage them gently with a teaspoon of olive oil and leave them to rest while you handle other tasks.
04 -
Blend olive oil and dijon mustard together and coat the sourdough cubes evenly. Sprinkle on some salt and toast them in the oven for about 10-12 minutes until crispy and browned.
05 -
Mix your greens with a few tablespoons of dressing. Layer on roasted squash pieces, a sprinkle of parmesan, and a handful of crumbled croutons.
# Notes:
01 -
Leftover dressing? Store it in the fridge for up to 4 days. Remember to stir it before using it next.
02 -
This winter twist brings kale and brussels sprouts into the mix with warm, spiced squash cubes.