Kale Caesar Winter (Print Version)
# Ingredients:
→ Yogurt-Based Caesar Sauce
01 -
2 teaspoons red wine vinegar
02 -
4 garlic cloves, finely chopped
03 -
3 tablespoons plain Greek yogurt
04 -
2 tablespoons grated parmesan
05 -
1 tablespoon dijon mustard
06 -
1 teaspoon anchovy paste
07 -
Juice of ½ a lemon
08 -
⅓ cup olive oil
09 -
Salt and black pepper, adjusted to taste
→ Veggie and Bread Mixture
10 -
4 cups diced butternut squash
11 -
6 cups chopped and torn tuscan kale
12 -
⅓ cup parmesan shavings
13 -
2 cups cubed sourdough bread
14 -
2 to 3 cups shredded brussels sprouts
→ Flavor Spices
15 -
½ teaspoon chipotle chili powder
16 -
1 teaspoon garlic powder
17 -
1 teaspoon smoked paprika
18 -
4 tablespoons olive oil
19 -
Salt and black pepper, adjusted to taste
# Instructions:
01 -
Put the garlic, yogurt, parmesan, mustard, vinegar, anchovy, lemon juice, salt, and pepper into a blender. Process until smooth, then slowly drizzle in the olive oil while blending to make the dressing nice and creamy.
02 -
Set your oven to 425°F. Coat the butternut pieces in olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet, roasting for 18-22 minutes. Give them a flip halfway.
03 -
Toss the tuscan kale and brussels sprouts in a big bowl. Rub the greens gently with olive oil and let them rest while you’re working on everything else.
04 -
Combine olive oil and a bit of dijon mustard before tossing it with the bread cubes. Sprinkle with salt and bake for 10-12 minutes, watching for a golden, crispy finish.
05 -
Stir a few spoonfuls of the dressing into the kale and sprouts. Add the roasted squash, parmesan, and the crunchy croutons on top.
# Notes:
01 -
Leftover dressing keeps in the fridge for up to 4 days. Stir it before each use.
02 -
This seasonal twist on Caesar mixes sturdy kale, brussels sprouts, and sweet roasted squash for a cozy meal.