Description
This Harvest Caesar Salad combines the rich, savory flavors of a classic Caesar dressing enhanced with anchovies and Parmesan, paired perfectly with roasted butternut squash and tender massaged kale. It’s a vibrant and hearty salad that offers a seasonal twist on the traditional Caesar, combining creamy, tangy, and crisp textures for a satisfying vegetarian dish perfect for autumn or any time of year.
Ingredients
Dressing
- 1 large garlic clove, finely chopped
- 1 tbsp fresh lemon juice (or more to taste)
- 3 anchovy fillets, preferably packed in oil
- 1/4 tsp kosher salt (or more to taste)
- 1/2 cup mayonnaise
- 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 1/2 oz Parmesan, finely grated (about 1/4 cup)
Salad
- 1 small butternut squash (about 2 lb.)
- 3 tbsp extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 oz Parmesan, finely shredded
- 1 oz Parmesan, shaved
- 1 bunch curly kale (about 8 oz.), washed, thick ribs and stems removed, torn into 1″ pieces
- 2 tsp fresh lemon juice
Instructions
- Prepare Dressing: In a small bowl, combine the finely chopped garlic and 1 tablespoon of fresh lemon juice. Let the mixture sit for 5 minutes to mellow the garlic’s sharpness.
- Make Anchovy Paste: Finely chop the anchovy fillets on a cutting board. Sprinkle with 1/4 teaspoon kosher salt and continue chopping while smashing the anchovies with the flat edge of the knife blade until a smooth paste forms.
- Combine Dressing Ingredients: Add the anchovy paste, mayonnaise, Worcestershire sauce, and freshly ground black pepper to the garlic-lemon mixture. Whisk everything together until smooth. Then whisk in the finely grated Parmesan cheese. Adjust the seasoning by adding more salt or lemon juice if needed.
- Chill Dressing: Cover the bowl with plastic wrap and refrigerate the dressing until ready to use.
- Prepare Squash: Preheat oven to 425°F (220°C) and position a rack in the center. Peel the butternut squash and cut off the stem. Slice it in half lengthwise and scoop out the seeds. Cut each half crosswise into 1/2-inch arches, then cut each arch in half to create smaller pieces. Transfer the squash pieces to a large bowl and toss them with 1 tablespoon of extra-virgin olive oil, kosher salt, and freshly ground black pepper to taste.
- Roast Squash on Parmesan: On a bare metal baking sheet, brush a 13” x 9” area with the remaining 2 tablespoons of olive oil. Evenly sprinkle the finely shredded Parmesan over the oiled area. Arrange the squash pieces tightly packed on top of the Parmesan. Bake for 20 to 25 minutes until the squash is tender and the cheese underneath is crisp and browned. Remove from oven and let cool 2 to 3 minutes. Use a flexible metal spatula to carefully scrape the frico-ed (cheese crisp) squash from the baking sheet.
- Prepare Kale: In a large bowl, combine the torn kale leaves with 2 teaspoons of fresh lemon juice and a pinch of kosher salt. Using clean hands, gently massage the kale until it darkens in color and wilts slightly, about 2-3 minutes.
- Toss Salad: Add half of the dressing (about 1/4 cup) to the massaged kale and toss to incorporate. Add half of the roasted squash and half of the shaved Parmesan, tossing again gently to combine the flavors.
- Assemble and Serve: Transfer the dressed kale mixture to a serving bowl. Top with the remaining roasted squash and shaved Parmesan. Serve the salad with the remaining dressing on the side for drizzling as desired.
Notes
- The anchovy paste is key for authentic Caesar flavor but can be omitted for a vegetarian version (replace Worcestershire sauce with a vegetarian-friendly alternative).
- Massaging the kale softens its tough texture and makes it more enjoyable to eat raw.
- Roasting the butternut squash on top of Parmesan creates a crispy frico base adding great texture and flavor.
- The dressing can be made in advance and stored refrigerated for up to 3 days.
- Adjust lemon juice and salt to taste in both the dressing and salad to balance flavors perfectly.
- Use a flexible metal spatula to carefully lift the squash with crispy Parmesan from the pan without breaking it too much.
- This salad makes a hearty side or a light main dish, especially when paired with crusty bread.