Kale Caesar Salad with Pumpkin Croutons and Spiced Pumpkin Seeds

Photo by Shell Royster

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4 servings

    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.
  • from Chef Bob Carter

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