Leslie's Kitchen: Loaded Kale Caesar with Delicata Squash

If you’ve never roasted delicata squash, you should give it a try! You’ll see a variety of winter squash available during the winter.

They are all delicious, budget friendly, and have a good shelf life so you can stock up on squash and they will last for a few months in your pantry. Delicata squash is unique in that there’s no need to remove the skin. It’s small, a little sweet and caramelizes beautifully when roasted.
To roast, simply cut in half lengthwise, remove pulp and chop in to bite size pieces. Drizzle with olive oil and a sprinkle of sea salt and roast for about 25 minutes in a 350 degree oven.

Great olive oil is the secret weapon in a Caesar dressing — learn the difference between cooking and finishing olive oil so you reach for the right one. For another bold salad from Leslie's kitchen, try the Mediterranean cabbage salad, and explore single-origin vs. blended olive oil to understand why the source shapes the flavor of every dressing you make.

Wash and dry delicata squash. Slice and scoop out the seeds. Cut in to bite size pieces.

Preheat oven to 350 degrees F. Place squash on parchment paper lined baking sheet. Add olive oil, salt, and a dash of pepper if you'd like - toss well.

Roast squash for 20-25 minutes or until golden brown on the outside.

Prepare dressing: In a medium size bowl, add mayonnaise, mustard, olive oil, and salt and pepper to taste. Mix well.

In a large salad bowl, add chopped kale. Add dressing and massage into kale.

Add sliced purple onion, artichokes, bread crumbs, pepitas, and Parmesan cheese. Lightly toss with salad tongs. Serve!