April 24th, 2024
Recipes
Kale Caesar Salad with Roasted Pumpkin
Valentina P
- Difficulty
•
- Time 30"
Kale caesar salad topped with roasted pumpkin, mushrooms, and crunchy croutons. Just roast the bread and vegetables on a sheet pan, pile warm over the salad, and drizzle with plenty of caesar dressing. Filling and delicious.
How To MakeDiet Type: Plant-based
Shopping List
- 1 head kale, hard stems removed (about 4 large handfuls)
- 1 pound(s) kabocha pumpkin (see Note 1 for substitutes)
- 6 ounces shiitake mushrooms, sliced
- 2 slices bread, diced (such as sourdough or baguette)
- 1 cup cooked lentils (optional)
- 1/4 cup sunflower seeds
- 3 tablespoons extra-virgin olive oil, divided
- Caesar Dressing, to taste (store-bought or vegan homemade)
- lemon juice (optional, for serving)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Scoop out the inner seeds from the pumpkin and chop it into bite-sized pieces. If using a kabocha squash, there is no need to peel the edible green skin (only peel blemished or bumpy areas).
- Step 2: Toss the pumpkin with 1 tablespoon of the olive oil and spread evenly over a baking sheet. Roast for 15 minutes.
- Step 3: Meanwhile, dice or tear the bread into bite-sized pieces, making enough for 2 handfuls. Place it in a bowl with the sliced mushrooms and optional lentils. Toss everything with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
- Step 4: After the 15 minutes, add the mushroom mix to the sheet pan with the pumpkin. Stir everything together and raise the oven temperature to 400 degrees Fahrenheit. Roast for 10 more minutes, or until the bread is crispy and the pumpkin is soft. Sprinkle in the sunflower seeds in the final 2 minutes of roasting.
- Step 5: Chop the de-stemmed kale into bite-sized pieces and place in a large bowl. Add in a drizzle of olive oil and use your hands to massage the kale for 15 seconds until softened.
- Serve: Divide the massaged kale onto plates and top each with the roasted bread and vegetables. Drizzle with plenty of caesar dressing and an optional squeeze of lemon juice.
Recipe Notes
Note 1: No kabocha pumpkin? Try substituting with an equal amount of delicata squash or peeled butternut squash.
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What you should eat next
Kale Caesar Salad with Roasted Pumpkin
PT30M 1 head kale, hard stems removed (about 4 large handfuls) 1 pound(s) kabocha pumpkin (see Note 1 for substitutes) 6 ounces shiitake mushrooms, sliced 2 slices bread, diced (such as sourdough or baguette) 1 cup cooked lentils (optional) 1/4 cup sunflower seeds 3 tablespoons extra-virgin olive oil, divided Caesar Dressing, to taste (store-bought or vegan homemade) lemon juice (optional, for serving) Gluten Free Vegan 4 Servings
Ingredients:
