Lemon Grove Lane

Loaded Kale Caesar Salad

kale caesar salad

A delicious addition to any dinner, this elevated Caesar Salad is sure to be a hit. Dark green kale massaged with creamy Caesar dressing and topped with olives, roasted Delicata squash, artichoke hearts, Parmesan cheese, and then topped with crunchy sourdough croutons.

If you’re looking for another healthy salad, try my Detox Salad!

kale caesar salad

Delicata Squash

If you’ve never roasted delicata squash, you should give it a try! You’ll see a variety of winter squash available during the winter. They are all delicious, budget friendly, and have a good shelf life so you can stock up on squash and they will last for a few months in your pantry.

Delicata squash is unique in that there’s no need to remove the skin. It’s small, a little sweet and caramelizes beautifully when roasted.

To roast, simply cut in half lengthwise, remove pulp and chop in to bite size pieces. Drizzle with olive oil and a sprinkle of sea salt and roast for about 25 minutes in a 350 degree oven.

Yield: serves 4

Kale Ceasar Salad

mid winter kale salad


  • 1 bunch curly kale, washed, dried and center stems removed
  • 1 medium delicata squash
  • 1/2 purple onion thinly sliced
  • 4 ounces marinated artichoke hearts
  • 1/3 cup pepitas (toasted pumpkin seeds)
  • 1/2 baguette, cubed and roasted with a little olive oil and sea salt
  • 1/4 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil (to roast bread)
  • Dressing: 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup olive oil, 2 Tb lemon juice, pinch of salt - stir until ingredients are incorporated.


  1. Wash and dry delicata squash. Slice and scoop out the seeds. Cut in to bite size pieces.
  2. Preheat oven to 375 degrees F. Place squash on parchment paper lined baking sheet. Add olive oil, salt, and a dash of pepper if you'd like - toss well.
  3. Roast squash for 20-25 minutes or until golden brown on the outside.
  4. Prepare dressing: In a medium size bowl, add mayonnaise, mustard, olive oil, and salt and pepper to taste. Mix well.
  5. In a large salad bowl, add chopped kale. Add dressing and massage into kale.
  6. Add sliced purple onion, artichokes, bread crumbs, pepitas, and Parmesan cheese. Lightly toss with salad tongs. Serve!

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.


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