Winter Caesar Salad with Dijon Breadcrumbs.

This winter caesar salad is perfect for the chilly season. A base of kale and brussels sprouts with greek yogurt caesar dressing, roasted squash, parmesan cheese and dijon croutons for crunch. So satisfying and delicious!

This is a salad I serve when I want to feel COZY.

Yes, a super cozy salad! That’s what we’ve got. I take my greek yogurt caesar dressing and make a winter caesar salad with tuscan kale, brussels sprouts, smoky butternut squash and the best part… mustardy bread crumbs. 

Oh heavens yes. This is everything I want to eat all the time! 

I’m pretty sure that Eddie and I love caesar salads made with kale and brussels sprouts even more than the traditional romaine lettuce. I’ve been making them like this for years and even combining the two – in Everyday Dinners I have one of my all-time favorite kale and brussels caesars with buffalo chickpeas! 

Because both of these veggies are so hardy, they work super well in a caesar. First, they have so much crunch and texture. That’s a requirement in a good salad.

Second, they hold up with the caesar dressing so well. If the salad has a light coating of dressing, I can even successfully keep the leftovers in the fridge for the next day. 

And finally, toppings work fabulously with the brussels and kale. I like some winter squash, shaved parmesan and super crunchy garlicky croutons or breadcrumbs. You can also add in nuts or seeds of your choice! 

The salad has a few moving parts but it is totally worth it. 

I make the dressing first, sometimes even the night before. It stays great in the fridge for a few days and tastes better after resting. 

Next, I roast the squash. I love using smoked paprika and oregano, some garlic and even something with a little bit of heat, like chipotle chili powder. 

While the squash roasts, I chop the brussels and kale. I also massage them with a drop of olive oil and let them sit for 10 to 15 minutes. 

And then it’s time for the croutons. I alternate between calling them bread crumbs and croutons because here’s what I like to do: I technically make croutons, but then I crush them into tiny pieces once they are crispy and roasted, so there are lots of crunchy crumbs all over the salad. Either way, we’re drizzling them with a dijon olive oil combo and getting them all toasty and golden. 

Then it’s time to make the big salad! 

The key with making a good caesar is to toss a few tablespoons of the dressing into the brussels and kale mixture. I mean, really mix it and toss for a few minutes so every piece is coated. 

Roasted squash, shaved parmesan cheese, crunchy crumbs, more dressing as needed – and done! 

You can see why this is one of my favorites… it’s so satisfying. And soul warming. Cozy and filling!  (more…)

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