Autumn Caesar Salad
Serves: 8-10
Total Time: 30 minutes
INGREDIENTS
1 bunch kale, washed, stems removed, and chopped
1 delicata squash, thinly sliced
2 shallots, thinly sliced
1 small baguette, cubed and toasted
1 cup marinated artichokes, drained and chopped
1/3 cup toasted almond slices
1/4 cup panko breadcrumbs
1/2 cup vegan Parmesan, grated
1/3 cup extra virgin olive oil
Salt and pepper to taste
for ceasar dressing
1 cup vegan mayonnaise
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
RECIPE
Wash the delicata squash, slice it into thin rounds (approximately 1/4-inch thick), and scoop out the seeds.
Preheat the oven to 400°F (200°C).
Place the delicata squash slices on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast in the preheated oven for 20-25 minutes or until the squash is tender and has a golden brown color, flipping halfway through the cooking time.
Remove from the oven and let it cool.
In a large salad bowl, add the chopped kale and pour the Caesar dressing over and gently massage the dressing into the kale to make it more tender and easier to eat.
Add the sliced delicata squash, thinly sliced shallots, cubed and toasted baguette, marinated artichokes, toasted almond slices, panko breadcrumbs, salt and pepper to taste and vegan Parmesan to the bowl.
Toss well to ensure everything is evenly coated with the dressing.
Allow the salad to sit for a few minutes to let the flavors meld together.
Serve the Autumn Caesar Salad on individual plates, garnishing with additional vegan parmesan and drizzle with olive oil if desired.
Enjoy!
Bon appétit!
