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Kale Caesar Salad with Pumpkin Croutons and Spiced Pumpkin Seeds


Caesar Dressing

4 cloves garlic

¼ cup lemon juice

2 anchovies

1 tablespoons Worcestershire sauce

½ teaspoon salt

½ teaspoon black pepper

1 egg yolk

1 ¼ cups olive oil

1 cup grated Parmesan cheese

Pumpkin Croutons

1 pound pumpkin, cut in ½-inch cubes

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

Spiced Pumpkin Seeds

1 cup pumpkin seeds

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon white pepper

1 tablespoons Worcestershire sauce

4 tablespoons melted butter

10 ounces baby kale


  1. To make dressing, place first 7 ingredients in blender and pulse until incorporated. Add olive oil and pulse 2−3 times. Add parmesan and pulse once more. Refrigerate in airtight container.
  2. To make croutons, preheat oven to 375 degrees. Toss pumpkin with salt, pepper, and olive oil and place on a baking sheet. Bake for 15−20 minutes, until they are golden brown and crispy.
  3. To make pumpkin seeds, preheat oven to 400 degrees. Mix all ingredients in a large bowl and place on a baking sheet. Bake for 5 minutes, rotate sheet, and bake 4 additional minutes. Cool seeds and store in airtight container.
  4. To serve, toss baby kale with dressing and top with pumpkin croutons and spiced seeds.
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