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!
Equipment
- baking sheet
- 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!