Autumn Caesar Salad
Ingredients:
For the dressing:
3 anchovies
1/4 cup olive oil
1 egg yolk
1 garlic clove
1/2 cup shredded parm
1/4 tsp salt
1/4 tsp pepper
1 tsp dijon mustard
juice of 1/2 a lemon
For the salad:
2 cups butternut squash, cubed
1 tbsp olive oil
1/4 tsp salt
pinch of black pepper
2 tbsp shredded parm
1 small head of kale
additional toppings:
diced shallot
sourdough breadcrumbs or croutons
Recipe:
Preheat oven to 425F
Start by tossing the butternut squash with olive oil, salt, pepper, and parmesan. Spread evenly on a parchment lined baking sheet
Bake the squash for 30 minutes or until golden brown
While that’s baking, chop up the kale and add it to a mixing bowl
Next, let’s make the dressing. Blend all of the dressing ingredients together until smooth. Toss this into the kale
Once the squash is done, assemble the salad. Add the squash, parmesan, shallot, and breadcrumbs or croutons to the bowl. Serve right away!
