If you’re craving something vibrant, comforting, and packed with every lovely flavor autumn has to offer, you’re going to adore The Best Autumn Kale Caesar Salad Recipe. This salad isn’t just your typical greens and dressing combo; it’s a hearty celebration of roasted delicata squash, crisp Brussels sprouts, crunchy focaccia croutons, and that signature creamy Caesar dressing infused with a smoky roasted garlic punch. It’s fresh, it’s deeply flavorful, and every bite feels like a warm hug on a crisp fall afternoon.
Ingredients You’ll Need
The beauty of this salad lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role in building layers of texture, color, and depth of taste—from the sweet delicata squash rounds to the peppery kale base, and that garlicky Caesar dressing that ties everything together perfectly.
- Delicata squash: Small, sweet, and tender when roasted, these rounds add a golden color and mellow flavor.
- Olive oil: Divided use to roast squash, Brussels sprouts, and toss the greens for natural richness.
- Salt and pepper: Simple seasoning that brings all flavors into harmony.
- Smoked paprika: Adds a subtle smoky warmth, elevating the fall vibe in every bite.
- Chili powder: A gentle kick to balance the sweetness of the squash.
- Focaccia bread: Cubed into rustic croutons, delivering crunch and olive oil goodness.
- Parmesan cheese: Both inside the salad and for garnish, offers a nutty, savory punch.
- Brussels sprouts: Thinly sliced for delicate texture and a slightly bitter counterpoint.
- Kale: The hearty green foundation, packed with nutrients and sturdy enough for the dressing.
- Fennel bulb: Crisp, refreshing slices with a mild anise flavor, plus its feathery fronds for garnish.
- Avocado: Creamy slices that perfectly soften each forkful and add healthy fats.
- Caesar dressing ingredients: Roasted garlic, mayo (preferably kewpie for a silky texture), stone ground mustard, dijon mustard, anchovy paste, lemon juice, Worcestershire sauce, parmesan cheese, salt, and pepper—these combine for the ultimate homemade Caesar dressing.
How to Make The Best Autumn Kale Caesar Salad Recipe
Step 1: Roast the Delicata Squash and Prepare Brussels Sprouts
Start by preheating your oven and lining a baking sheet. Toss the delicata squash rounds with olive oil, salt, pepper, smoked paprika, and chili powder to coat evenly. Roast until tender and golden brown, about 20 minutes. In the meantime, thinly slice the Brussels sprouts, toss them with olive oil, salt, and pepper, and arrange them on another sheet to roast until crispy on the edges. These roasting steps bring out natural sweetness and crunch that are essential for creating the perfect autumn salad texture.
Step 2: Make the Crispy Focaccia Croutons
Cube the focaccia bread and toss with olive oil, salt, and a sprinkle of parmesan cheese. Toast them in the oven alongside your vegetables until golden and crunchy. These croutons add a delightful, airy crunch that contrasts beautifully with the softer components of the salad.
Step 3: Prepare the Caesar Dressing
In a mixing bowl, combine roasted garlic, mayo, stone ground mustard, dijon mustard, anchovy paste, lemon juice, Worcestershire sauce, parmesan cheese, salt, and pepper. Whisk everything together until smooth and creamy. This homemade dressing is where the magic happens, taking an ordinary salad into the territory of unforgettable dishes with its smoky, tangy, and savory flavors.
Step 4: Assemble the Salad Base
Massage the chopped kale lightly with a drizzle of olive oil and a pinch of salt to soften its texture and mellow its natural bitterness. Add the thinly sliced fennel and roasted Brussels sprouts, tossing gently to combine all those fresh, earthy elements.
Step 5: Layer Ingredients and Finish the Salad
Place the kale mixture into a large serving bowl or platter. Arrange the roasted delicata squash rounds and avocado slices on top, then drizzle the dressing generously over everything. Sprinkle the crispy focaccia croutons and extra parmesan cheese for garnish, followed by the delicate fennel fronds for a beautiful final touch.
How to Serve The Best Autumn Kale Caesar Salad Recipe
Garnishes
For an eye-catching presentation and an extra flavor boost, freshly shaved parmesan cheese and fennel fronds are your best friends. They add a lovely contrast in texture and a pop of freshness to each serving.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled salmon, or even a rustic soup if you’re aiming for a complete fall-inspired meal. The rich flavors of the salad complement protein dishes and give your meal that cozy yet refined feel.
Creative Ways to Present
Try serving this salad in individual mason jars for a beautiful layered effect that’s perfect for fall gatherings. Alternatively, present it family-style on a large wooden board, letting each guest customize their plates with additional toppings like toasted nuts or a squeeze of lemon juice.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately when possible—keep the dressing and croutons apart from the greens to prevent sogginess. The dressed salad will keep in an airtight container for up to two days in the refrigerator, but it’s best enjoyed fresh for maximum crunch.
Freezing
Because of the fresh vegetables and dressing, this salad does not freeze well. The texture and flavors of kale, avocado, and croutons can suffer from freezing, so it’s best to prepare fresh servings each time.
Reheating
If you have roasted vegetables leftover, gently reheat them in a warm oven to restore some crispness before adding to a fresh batch of kale and dressing. Avoid reheating the assembled salad as it will wilt and lose its vibrant texture.
FAQs
Can I use another green instead of kale?
Absolutely! While kale’s hearty texture is ideal, you can substitute with sturdy greens like spinach or romaine lettuce. Just keep in mind they have different textures and flavors that will slightly change the salad experience.
Is the anchovy paste necessary in the dressing?
The anchovy paste adds a characteristic depth and umami to traditional Caesar dressing, but if you prefer, you can omit it or substitute with a bit of soy sauce for a milder flavor.
Can this salad be made vegan?
Yes, by swapping the parmesan cheese for a vegan alternative and using vegan mayo, you can enjoy a delicious vegan twist on the Best Autumn Kale Caesar Salad Recipe without losing much of its character.
What if I don’t have delicata squash?
Butternut or acorn squash can work well too. Just adjust roasting time as needed since these varieties might take a bit longer or shorter to become tender and caramelized.
How do I keep the kale from being too bitter?
Massaging the kale with olive oil and salt before adding dressing softens the leaves and reduces bitterness significantly. Also, pairing kale with the sweetness of roasted squash balances out the flavors beautifully.
Final Thoughts
If you’re looking for a salad that feels indulgent but is packed with wholesome ingredients, you can’t go wrong with The Best Autumn Kale Caesar Salad Recipe. It’s colorful, nourishing, and absolutely bursting with flavors that capture the cozy spirit of fall. I can’t wait for you to try it—you might just find your new seasonal favorite!
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The Best Autumn Kale Caesar Salad Recipe
This Autumn Kale Caesar Salad combines the robust flavors of roasted delicata squash, crispy focaccia croutons, and thinly sliced Brussels sprouts with a creamy homemade Caesar dressing. The addition of fennel and avocado adds freshness and creaminess, making this salad a perfect seasonal dish to enjoy the flavors of fall.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
Roasted Vegetables and Croutons
- 1 small delicata squash, cleaned and sliced into 1/4 inch rounds
- 6 tbsp. olive oil, divided
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 a loaf focaccia bread, cut into cubes
- 2 tbsp parmesan cheese, plus more to garnish
- 1/2 lb. Brussels sprouts, cleaned and thinly sliced
- 1 bunch kale, chopped
- 1 fennel bulb, cleaned and thinly sliced on a mandoline, plus 1 tbsp fennel fronds to garnish
- 1 avocado, sliced
Caesar Dressing
- 1/2 a small head of roasted garlic
- 1 cup mayonnaise (preferably kewpie)
- 1 tsp stone ground mustard
- 1 tsp dijon mustard
- 1 tsp anchovy paste
- Juice of 1/2 a lemon
- 1 tsp Worcestershire sauce
- 1/3 cup parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare and roast the delicata squash: Preheat your oven to 400°F (200°C). Toss the sliced delicata squash rounds with 3 tablespoons of olive oil, salt, pepper, smoked paprika, and chili powder. Spread them out in a single layer on a baking sheet and roast for about 20-25 minutes, until tender and slightly caramelized. Remove from the oven and set aside to cool.
- Make the focaccia croutons: While the squash is roasting, toss the focaccia bread cubes with 2 tablespoons of olive oil, salt, pepper, and 2 tablespoons of parmesan cheese. Spread on a separate baking sheet and roast in the oven alongside the squash for 10-12 minutes until golden and crispy. Remove and cool.
- Prepare the vegetables: Thinly slice the Brussels sprouts, chop the kale, and slice the fennel bulb using a mandoline. Keep the fennel fronds for garnish. Slice the avocado just before serving to maintain freshness.
- Make the Caesar dressing: In a blender or food processor, combine the roasted garlic, mayonnaise, stone ground mustard, dijon mustard, anchovy paste, lemon juice, Worcestershire sauce, parmesan cheese, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Assemble the salad: In a large bowl, combine the kale, Brussels sprouts, roasted delicata squash, focaccia croutons, fennel slices, and avocado. Pour the Caesar dressing over the top and toss gently to coat all ingredients evenly.
- Garnish and serve: Sprinkle additional parmesan cheese and the reserved fennel fronds over the salad. Serve immediately to enjoy the fresh, vibrant autumn flavors.
Notes
- To roast the garlic for the dressing, cut the top off a small head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 30-35 minutes until soft.
- If you don’t have focaccia bread, a crusty Italian bread or sourdough works well for the croutons.
- This salad can be made vegetarian by omitting the anchovy paste and using a vegetarian Worcestershire sauce.
- To keep the avocado from browning, slice it just before serving and optionally toss with a little lemon juice.
- Leftover dressing can be refrigerated for up to a week in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
