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–+ servings
Kale caesar salad in a blue bowl with butternut squash and pumpkin seeds.

Fall Kale Caesar Salad

This Fall Kale Caesar Salad is a flavorful blend of roasted butternut squash, crispy Parmesan chips, and massaged kale, all tossed in creamy Caesar dressing. Finished with pumpkin seeds and pomegranate arils, it’s the perfect mix of autumn flavors!
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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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4 as a side dish
Calories 224 kcal

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

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

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!
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 and parmesan crisps separate to maintain freshness and prevent the kale from becoming soggy.

Nutrition

Calories: 224kcalCarbohydrates: 13gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 21mgSodium: 661mgPotassium: 407mgFiber: 3gSugar: 3gVitamin A: 9786IUVitamin C: 35mgCalcium: 462mgIron: 2mg
Tried this recipe?Let us know how it was!