Acorn Squash Kale Caesar Salad
This Acorn Squash Kale Caesar Salad is made with the best vegan caesar dressing and topped with roasted squash and crispy chickpeas!
Equipment
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
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
Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 9g | Fat: 32g