This winter Caesar salad is ideal for cold-weather meals. A hearty mix of kale and shredded Brussels sprouts tossed with a Greek yogurt Caesar dressing, roasted butternut squash, shaved Parmesan, and tangy Dijon breadcrumbs for a satisfying crunch.
This is the kind of salad I make when I want comfort and warmth.
I use my Greek yogurt Caesar dressing and build a winter-forward version with Tuscan kale, shredded Brussels sprouts, smoky roasted squash, and mustardy breadcrumbs. The combination is cozy, rich, and full of texture.
This salad has become a staple because the sturdy greens—kale and Brussels sprouts—bring great crunch and hold up to dressing without turning soggy. That also makes leftovers easy to store if you keep the dressing light.
Both veggies offer toothsome texture and pair beautifully with bold toppings. I like roasted winter squash for warmth, shaved Parmesan for savory depth, and very crunchy garlic croutons or crushed breadcrumbs for contrast. Nuts or seeds can be added for extra crunch if you like.
The recipe has a few components, but each is quick and mostly hands-off. I often make the dressing a day ahead—its flavor improves after resting and it keeps in the fridge for a few days.
For the squash, I toss cubes with olive oil, smoked paprika, oregano, garlic, and a touch of heat like chipotle powder, then roast until caramelized. While the squash is in the oven I chop the kale and shred the Brussels sprouts, lightly massage them with a teaspoon of olive oil, and let them sit to soften.
For the breadcrumbs/croutons I cut sourdough into cubes, toss them with a Dijon-and-olive-oil mixture, then bake until golden and crisp. Once cooled, I either leave them as small croutons or crush them into fine, crunchy breadcrumbs that scatter across the salad—either way, they add the mustardy pop I love.
Assembling the salad
The trick to a great Caesar is coating the greens evenly. Toss a few tablespoons of the dressing with the kale and Brussels sprouts and mix vigorously so each piece is lightly dressed. Add the roasted squash, scatter shaved Parmesan, and sprinkle the crushed croutons or breadcrumbs over the top. Add more dressing if needed, then serve immediately.
This salad is wonderfully filling and comforting—cozy in every bite. The chopped, bite-sized pieces make it easy to eat and perfectly portable for leftovers.
Add this to your winter menu for a salad that feels like a warm hug—satisfying, textured, and full of bright, savory flavors.
I love that everything in this salad is chopped into easy, bite-sized pieces—perfect for quick family dinners or a cozy solo meal.
Give it a try and add it to your rotation this season.
Winter Caesar Salad
Winter Caesar Salad with Dijon Breadcrumbs
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Ingredients
Greek Yogurt Caesar
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of ½ lemon
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Salad
- 4 cups cubed butternut squash
- 4 tablespoons olive oil, divided
- Kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chili powder (optional)
- 6 cups torn Tuscan kale
- 2–3 cups shredded Brussels sprouts
- 2 cups sourdough bread cubes
- ⅓ cup shaved Parmesan cheese
Instructions
Greek Yogurt Caesar
- Combine garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth, then stream in the olive oil while blending until a creamy dressing forms. Store leftover dressing in a sealed container in the refrigerator for 3–4 days.
Salad
- Preheat the oven to 425°F (220°C).
- Toss butternut squash cubes with 2 tablespoons of olive oil, salt, pepper, smoked paprika, and garlic powder. Spread on a baking sheet and roast for 18–22 minutes, flipping once, until tender and caramelized.
- While the squash roasts, chop the kale and shred the Brussels sprouts. Place them in a large bowl, add 1 teaspoon olive oil, and massage the mixture for a few minutes. Let rest while you finish the other components.
- On a second baking sheet, spread the sourdough cubes. Whisk together the remaining 2 tablespoons olive oil and the Dijon mustard, drizzle over the bread, toss to coat, and sprinkle with salt. Bake in the oven for 10–12 minutes, until golden and crispy. Once cooled, leave as croutons or crush into small crumbs.
- To assemble, toss the kale and Brussels sprouts with a few tablespoons of the dressing until evenly coated. Top with roasted squash, shaved Parmesan, and the Dijon breadcrumbs. Serve immediately.
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Also so pretty!