Description
Discover how to make a delicious Butternut Squash and Kale Caesar Salad that is both nutritious and satisfying. Perfect for a healthy meal option!
Ingredients
- 1 medium butternut squash (about 900 g)
- 2 tablespoons olive oil (30 ml)
- Salt, to taste
- Black pepper, to taste
- 1 bunch kale, stems removed and leaves chopped (about 1.9 L)
- 1 cup croutons (about 50 g)
- 1/2 cup grated cheddar cheese (about 50 g)
- 1/4 cup lemon juice (60 ml)
- 1/2 cup dairy-free mayonnaise (120 ml)
- 2 teaspoons mustard (10 ml)
- 2 cloves garlic, minced
- 1/4 cup vegetable broth (60 ml)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash and cut it into 1-inch cubes.
- Place the squash cubes on a baking sheet.
- Drizzle with 2 tablespoons of olive oil.
- Season with salt and black pepper to taste.
- Toss to coat evenly.
- Roast in the oven for 25-30 minutes, or until tender, turning halfway through.
- While squash is roasting, make the dressing.
- In a bowl, combine 1/2 cup mayonnaise, 1/4 cup lemon juice, and 2 teaspoons Dijon mustard.
- Add 2 minced garlic cloves and 1/4 cup water to the mixture.
- Whisk until smooth and well combined.
- In a large bowl, place the chopped kale.
- Pour half of the dressing over the kale.
- Massage the kale with your hands until it softens slightly.
- Add the roasted butternut squash to the kale.
- Add 1 cup croutons to the salad.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Drizzle with the remaining dressing.
- Toss everything together until well combined.
- Adjust seasoning with additional salt and pepper if needed.
- Serve immediately.
Notes
- Try a mix of kale and spinach for a lighter, more flavorful twist.
- Swap cheddar cheese for nutritional yeast for a vegan-friendly option.
- Add crunch with toasted pumpkin seeds or chopped walnuts for extra texture.