Pesto Caesar Kale Salad with Delicata Squash

This Pesto Caesar Kale Salad with Delicata Squash combines the best of both worlds: pesto and caesar dressing. The homemade dressing is simple and flavorful, made creamy and a bit more nutritious by using greek yogurt. Then, it gets served with roasted delicata squash, pine nuts and of course…plenty of shredded parmesan! Enjoy as a is for a vegetarian dinner option, as a side dish, or top with your favorite protein.

I know that I’ll always be met with resistance whenever I post a kale salad recipe. Trust me, I get it! I used to hate kale too. But, after years of experimenting with it, I’ve unlocked a few tips and tricks to make sure it actually tastes good. This is a salad you’re genuinely going to look forward to, I promise! It’s all about the dressing and this one is as if pesto and caesar had a baby. It comes together quickly in the food processor with no oil, and just adds so much flavor to this salad.

For a fall/winter touch, I like to add in roasted delicata squash. It’s kinda like a fun alternative to croutons that you’d normally find on a caesar salad! Luckily, delicata squash is one of the most low-maintenance squash varieties out there, so you don’t even have to peel it, and it only takes 10-15 minutes to roast. Plus, it’s kind of a beautiful color contrast with the deep green kale 🙂

Why You’ll Love this Pesto Caesar Kale Salad with Delicata Squash

• The dressing is mashup of two amazing things – pesto & caesar dressing!
• The only cooking required for this Pesto Caesar Kale Salad recipe is roasting the delicata squash for about 10-15 minutes.
• Kyle couldn’t stop raving about it (and that’s a sign…)
• This pesto caesar dressing contains no oil and instead uses greek yogurt for creaminess, tang and more protein!
• It’s gluten free and vegetarian.
• It would be the perfect side dish or main meal, topped with your favorite protein.

What You Need to Make this Pesto Caesar Kale Salad with Delicata Squash

• Delicata Squash: The MVP of squashes, the delicata squash has a thin, delicate rind so you don’t even need to peel it!
• Olive Oil or Cooking Spray: Just a bit to add to the delicata squash before roasting.
• Salt + Pepper: For seasoning the squash and the dressing.
• Fresh Basil: For the pesto-inspired caesar dressing! I like to grow my own in my Gardyn. My code MADDIE will get you 20% off!
• Pine Nuts: Keeping it traditional and using pine nuts in this dressing but if you want to save money, try swapping in a different nut like cashews or walnuts.
• Parmesan Cheese: Another must-have in both pesto and caesar! Feel free to make this dairy-free by using a vegan parmesan cheese.
• Lemon Juice: Some acidity for the dressing.
• Garlic: 1 clove for the dressing.
• Full-Fat Plain Greek Yogurt: This is the body of the pesto caesar dressing and adds a nice tang as well as some protein. You could try it with low or non-fat yogurt, but I wouldn’t recommend. For dairy free, make sure to use one that is thick like greek yogurt.
• Dijon Mustard: If mustard freaks you out, you can omit this but I do think it adds a little something something to the dressing!
• Kale: Usually I reach for the lacinato variety, but for this recipe I actually like using curly kale. Make sure to remove the stems and chop it into small pieces before massaging it with the dressing.

Do You Need to Peel Delicata Squash?

Thankfully, no, you don’t need to peel delicata squash. The rind is thin, delicate and edible. This is why delicata squash is one of my favorites. It’s easy to cut open (vs butternut squash), you don’t have to peel it, it cooks pretty quickly and it just tastes amazing! It helps to make this dinner super simple and fast 🙂

Note: you should remove the seeds and all the stringy parts, though! If you want, you can definitely save them to roast later. Here’s a recipe for how to roast your delicata squash seeds.

How To Make this Pesto Caesar Kale Salad with Delicata Squash

There are very few steps to this Pesto Caesar Kale Salad, yay! Start, by preheating your oven to 425F. While that is preheating, prepare your delicata squash by trimming off the ends, cutting it in half lengthwise and removing all the seeds. Then, cut it into roughly 1/4inch slices. Doesn’t have to be perfect or exact!

Add the delicata squash slices to a baking sheet, spray or drizzle with oil and season with salt and pepper. Toss until coated. Then, spread the squash out evenly on the pan. Transfer to the oven and bake for 10-15 minutes, or until fork tender.

While the squash is roasting, add the basil, pine nuts, parmesan, lemon, garlic and salt to a small food processor and pulse until the basil is mostly chopped up. Then, add in the yogurt and dijon and blend again. The dressing will be pretty thick and not perfectly smooth…that’s okay!

Then, add your chopped kale to a large salad bowl and massage the dressing into the kale. This just means, vigorously rubbing the dressing in with your hands. Don’t be shy…this is what makes the kale texture less rough and makes it taste less bitter.

Finally plate your kale salad with some of the roasted delicata squash, more pine nuts and shredded parmesan. It should make about 2 dinner-sized portions and will be even more filling if you top it with your favorite protein (tofu, chicken, salmon, etc). Enjoy!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Salad Recipes?

• Chickpea & Broccolini Salad
• Bacon Apple Cheddar Salad with Balsamic Herb Chicken
• Harissa Couscous Salad with Roasted Carrots & Chickpeas
• Winter Farro & Kale Salad with Apple Cider Vinaigrette
• Copycat Sweetgreen Crispy Rice Bowl

5 from 2 votes

Pesto Caesar Kale Salad with Delicata Squash

This Pesto Caesar Kale Salad with Delicata Squash combines the best of both worlds: pesto and caesar dressing. The homemade dressing is simple and flavorful, made creamy and a bit more nutritious by using greek yogurt. Served with roasted delicata squash, pine nuts and plenty of parmesan, this is an easy dinner or side dish!

Servings 2 people

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Equipment

• baking sheet
• Food Processor
• large salad bowl

Ingredients

For the roasted delicata squash:

• 1 medium delicata squash (about 12oz)
• olive oil or spray
• salt + pepper

For the pesto caesar dressing:

• ½ cup packed fresh basil
• ¼ cup raw pine nuts
• 2 tbsp shredded parmesan
• 1 clove garlic
• juice from ½ lemon
• salt (lots!)
• ½ cup full-fat plain greek yogurt
• 1 tsp dijon mustard

For the salad:

• 4 oz kale de-stemmed & chopped
• pine nuts
• shredded parmesan

Instructions

• Preheat oven to 425F. Cut delicata squash in half lengthwise and remove the seeds. Then, cut into 1/4inch slices. Place squash on a baking sheet, spray or drizzle with oil and season with salt + pepper. Toss to coat, and then spread out evenly on the baking sheet. Bake for 10-15 minutes, or until fork tender. 
• Meanwhile, add basil, pine nuts, parmesan, lemon, garlic and salt to a food processor. Pulse until the basil is chopped. Then, add in the yogurt and dijon and blend again. Dressing will be thick!
• Add chopped kale to a large bowl and massage the dressing into it (this is key!). Then, top with the roasted delicata squash, pine nuts and shredded parmesan. Enjoy!

Course: Dinner, Main Course, Salad, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Keyword: 30 Minute Meal, Caesar, Delicata Squash, Easy Dinner, Gluten Free, Kale, Pesto, Quick & Easy, Salad, Vegetarian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.