If you’re a fan of fall flavors and kale, you’ll absolutely love this Fall Kale Caesar Salad! It’s a vibrant mix of pumpkin spice-roasted butternut squash, crispy Parmesan chips, and tender, massaged kale, all tossed in a creamy Caesar dressing and topped with pumpkin seeds and pomegranate arils.
This is one of my favorite fall salads—warm, comforting, and packed with wholesome ingredients. It’s quick and easy to prepare, making it perfect for a weeknight dinner paired with roasted chicken for a hearty, satisfying meal.
Looking for something unique and healthy for your Holiday table? This salad is a delicious way to bring fresh, seasonal flavors to the feast while keeping things light and nutritious.
Tips and Tricks
- Save time by using pre-cubed butternut squash, available at most grocery stores.
- If pomegranate seeds aren’t available, swap them with chopped dates or dried cranberries for a similar burst of sweetness.
- No pumpkin seeds? Toasted pecans, sunflower seeds, or pistachios make great alternatives.
- Not a fan of kale? Try a mix of spinach, Romaine lettuce, and radicchio for a fresh and colorful twist.
- For convenience, you can use store-bought Parmesan crisps, but I’ve included an easy recipe to make them from scratch!
Ingredients You'll Need
See the recipe card below for amounts.
- Butternut squash cubed
- Kale, Lactino shredded thin
- Pumpkin pie spice
- Parmesan cheese large grate for making the parmesan crisps and for serving.
- Pumpkin seeds
- Caesar dressing use your favorite store-bought brand or homemade
- Salt
- Pepper
- Olive oil for roasting the butternut squash and massaging kale.
How to make this Fall Kale Caesar
Roast the Butternut Squash
Cut butternut squash into ½-inch cubes and place them on a roasting pan or sheet. Drizzle with olive oil, and season with pumpkin pie spice, thyme, salt, and pepper. Toss to coat, then spread in an even layer. Bake at 425°F (220°C) for 20 minutes, flipping halfway.
Make Crispy Parmesan Chips
Line a rimmed baking sheet with parchment paper. Spread 1 cup of shredded Parmesan cheese into a thin, even layer. Bake at 425°F for 8–10 minutes, until lightly golden and crispy. Remove and let cool to harden.
Prepare the Kale
Remove stems from the kale, wash, and dry thoroughly. Slice into thin ribbons and add to a large bowl. Drizzle with olive oil, salt, and pepper, then massage well until tender.
Assemble the Salad
Combine the massaged kale, roasted butternut squash, crispy Parmesan chips (broken into pieces), pumpkin seeds in a bowl. Drizzle with Caesar dressing and toss gently to coat. Garnish with extra Parmesan and pomegranate seeds and serve.
What to serve with Kale Salad
Make Ahead and Storage Instructions
MAKE AHEAD: You can prep the kale up to 3 days ahead and store it in a covered container in the fridge. The butternut squash can also be roasted in advance and kept in a separate container for up to 2 days—perfect for saving time!
To STORE: Store leftover Fall Kale Salad in an airtight container in the fridge for up to 2 days. Keep any dressing separate to maintain freshness and prevent the kale from becoming soggy.
Recipe
Fall Kale Caesar Salad
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
- 2 cups Butternut squash cubed
- 2 tablespoons Olive Oil plus 1 tsp, divided
- ⅛ teaspoon pumpkin pie spice
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Salt
- 1 cup Parmesan cheese large grate, for crisping
- ⅛ teaspoon Black Pepper
- 5 cups Kale Lactino, shredded thin, stems removed
- ¼ cup Pumpkin seeds toasted
- Caesar dressing use your favorite store-bought brand or homemade
- ¼ cup Parmesan cheese grated, to garnish
- ¼ cup Pomegranate arils
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Instructions
- Preheat the oven to 425°F (220°C).
- Roast the Butternut Squash. Cut butternut squash into ½-inch cubes and place them on a roasting pan or sheet. Drizzle with 2 tablespoon olive oil, and season with pumpkin pie spice, thyme, salt, and pepper. Toss to coat, then spread in an even layer. Bake for 20 minutes, flipping halfway, until cooked through.
- Make Crispy Parmesan Chips. Line a rimmed baking sheet with parchment paper. Spread 1 cup of shredded Parmesan cheese into a thin, evenly spaced layer. Bake at 425°F for 8–10 minutes, watching carefully not to burn, until lightly golden and crispy. Remove and let cool to harden.
- Prepare the Kale. Remove stems from the kale, wash, and dry thoroughly. Slice into thin ribbons and add to a large bowl. Drizzle with 1 teaspoon olive oil, salt, and pepper, then massage well until tender, about 1 minute.
- Assemble the Salad. Combine the massaged kale, roasted butternut squash, crispy Parmesan chips (broken into pieces), and pumpkin seeds in a bowl. Drizzle with Caesar dressing and toss gently to coat. Garnish with extra Parmesan and pomegranate arils and serve.
Notes
Nutrition
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