Acorn Squash Kale Caesar Salad
This post may contain affiliate links, please see our privacy policy for details.
This Acorn Squash Kale Caesar Salad is made with the best vegan caesar dressing and topped with roasted squash and crispy chickpeas!
I love a fall salad and this Acorn Squash Kale Caesar Salad is going to be on repeat at my house. Kale is tossed in a homemade dairy-free caesar dressing and then it is topped with roasted acorn squash & crispy chickpeas. Add a sprinkle of vegan parm and dig in.
Step One: Roasting
Acorn squash is one of my favorite veggies to work with in the fall. It can be a little bit of a pain in the butt to cut up, but once it is cooked it is tender and delicious. Plus, you don’t have to peel it. When the skin is cooked it is totally edible.
Add the sliced squash, chickpeas, oil and dry ingredients to a bowl and toss to coat evenly. Transfer to a baking sheet and roast for 20 minutes. Toss and put back in the oven for 10 minutes, or until the squash is tender.
Step Two: Dressing
While the veggies are roasting, it is time to prep the dressing. Here is what you need:
Add everything to a food processor or blender and blend until smooth. Give it a taste and adjust the seasonings as needed.
Step Three: Assemble & Serve
To assemble add torn kale to a large bowl. Pour the dressing over the kale and toss, toss, toss until every piece is coated.
Layer on the acorn squash and the chickpeas. I like to add a sprinkle of vegan parmesan to the top and then it is time to dig in.
This salad can be served while the squash is still warm, or at room temperature. The chickpeas act like the crouton for that crunch and the squash adds some savory/sweet deliciousness. This is the fall salad of your dreams!
Need more recipe inspo? Check these out:
Acorn Squash Kale Caesar Salad
Ingredients
FOR THE ACORN SQUASH
- 1 acorn squash washed
- 1 15-ounce can chickpeas drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- salt to taste
FOR THE CAESAR DRESSING
- 1/2 cup vegan mayo
- 1 clove garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon capers
- 1-2 teaspoons caper brine
FOR THE SALAD
- 4 cups kale torn into bite-sized pieces
- vegan parmesan
Equipment
- sheet pan
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the ends of the acorn squash off, then cut it in half. Scoop out all of the seeds and discard. Cut each half of the squash into 1/4" slices.
- Add the squash, chickpeas, oil and dry ingredients to a bowl and toss to coat evenly. Transfer to the baking sheet and roast for 20 minutes. Toss and put back in the oven for 10 minutes, or until the squash is tender. Remove from the oven.
- Meanwhile, add all of the dressing ingredients to a food processor and blend until smooth. Taste and adjust seasonings as needed. Set aside.
- To assemble, add the kale to a large bowl. Pour over the dressing and toss to coat. Top with the roasted squash, chickpeas and vegan parmesan. Serve and enjoy.
Video
