Harvest Moon Kale Caesar Salad with Creamy Maple Mustard Dressing

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Source: willfrolicforfood.com

30 Mins
27 Mins
Harvest Moon Kale Caesar Salad with Creamy Maple Mustard Dressing

A salad that’s simple enough to eat every day and delicious enough to grace a holiday table.



1/2 cup pecan halves

1/2 tbsp tamari or liquid aminos

1/8 tsp cinnamon

1/8 tsp smoked paprika

1 medium to large delicata squash, deseeded and sliced into half moons

1/2 tsp salt

1/4 tsp pepper

1 bunch kale

1 lemon

2 tbsp olive oil divided

1 Gala or Fuji apple (a crisp variety)


1 clove garlic

4 tbsp cashew butter

2 tbsp tahini

1 tbsp + 2 tsp Dijon mustard 

2 tsp maple syrup

1 tbsp + 1 tsp apple cider vinegar 

1 tbsp white miso paste

1/16 tsp cayenne

1/8 tsp smoked paprika

1/8 tsp salt

1/8 tsp ground black pepper

1/2 cup water



Preheat oven to 325F and set ½ cup pecan halves on a medium-large rimmed baking sheet. Toast pecan halves on the center rack of the oven for 7 minutes -- they’ll be aromatic and deeply golden. Immediately after the pecans come out of the oven, place the nuts in a small bowl and add tamari, cinnamon, and smoked paprika. Toss nuts to coat evenly and set aside. 

Increase oven temperature to 400F. Line a large rimmed baking sheet with parchment paper (for easy clean up). On the sheet pan toss the delicata half moons with 1 tablespoon of olive oil, salt and pepper. Arrange half moons on the sheet so they are not touching or overlapping. Roast for 20 minutes.

Meanwhile, remove stems from the kale and tear leaves into bite sized pieces. Squeeze juice from half of the lemon over the kale and drizzle in the remaining 1 tablespoon of olive oil. Massage kale with your hands until the leaves tenderize, about 2 minutes. 

Slice the apple and toss the apple slices with the juice from the other ½ of the lemon.

Combine everything in your serving bowl, pouring the dressing over top and tossing to coat everything evenly. Serve and enjoy! 


In a high-powered upright blender, combine all ingredients: garlic clove, cashew butter, tahini, dijon mustard, maple syrup, apple cider vinegar, miso paste, cayenne, smoked paprika, salt, black pepper and water. Blend until smooth. 

Tips: This salad is great for grab-and-go lunches throughout the week. If you’re planning on storing this salad for lunches (or just storing leftovers) I would suggest leaving the apples out and then slicing fresh apples into your salad right before you nosh. 


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