Fall Chicken Caesar with Butternut Squash, Kale, and Apple
This chicken Caesar packs in all the crisp greens, creamy dressing, and salty Parmesan we love, then adds a bounty of fall produce—plus, it's all ready in 30 minutes. We're swapping out the traditional romaine for kale, then tossing in tender roasted butternut squash and Brussels sprouts. Juicy Gala apple adds a touch of sweetness, and almonds replace the croutons to give this salad satisfying crunch.
Total cook time
- 4 boneless skin-on chicken breasts
- 1 pound butternut squash
- 12 ounces shredded Brussels sprouts
- 1 pound dinosaur kale
- 1/4 cup roasted salted almonds
- 2 ounces grated Parmesan cheese
- 2 lemons
- 2 cloves garlic
- 1/2 teaspoon anchovy paste
- 4 ounces mayonnaise
- 2 Gala apples
- olive oil
- kosher salt
- black pepper
Preheat oven to 450ºF. Pat chicken dry with paper towel; season all over with 1 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate; set aside to rest until Step 6.
While chicken cooks, line a baking sheet with aluminum foil. Rinse all produce. Cut butternut squash cubes to .5-inch pieces, if needed. On prepared baking sheet, toss Brussels sprouts and butternut squash with 1.5 tablespoons olive oil, .75 teaspoon salt, and pepper as desired. Arrange in a single layer; roast until vegetables are tender, 15-18 minutes.
While vegetables roast, stack kale leaves and thinly slice, discarding long stems. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. In a large bowl (big enough for the salad), reserve 1.5 tablespoons Parmesan for the next step.
Halve lemons. Mince garlic and, still on cutting board, sprinkle over .125 teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms; add to large bowl with reserved 1.5 tablespoons Parmesan, along with anchovy paste, mayonnaise, juice of 1.5 lemons, .5 teaspoon salt and pepper. Whisk until smooth (see recipe tip).
Add kale to bowl with Caesar dressing. Using your hands, massage kale with dressing until leaves are fully coated and beginning to soften and darken, 1-2 minutes (see recipe tip).
Slice off rounded sides of apples and thinly slice, discarding cores. Cut rested chicken into .25-inch slices. To bowl with kale, add roasted squash and Brussels sprouts, apples, and remaining Parmesan; toss to coat. Divide fall Caesar salad among serving plates and top with sliced chicken. Garnish with almonds. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.