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Kale Caesar Salad With Pomegranate and Pumpkin Seeds

This recipe, with its Autumn slant, makes a great addition to your Thanksgiving meal.

Course Salad


Toasted Homemade Croutons

  • 2 to 3 cups cubed french bread
  • drizzle olive oil
  • sprinkle sea salt and pepper

Caesar Salad Dressing

  • 1/2 cup parmesan cheese (1/4 for the dressing and 1/4 cup to sprinkle on the salad)
  • 1 juice and zest lemon
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets (if desired)
  • 1 tsp Worcestershire sauce
  • 1 pinch Kosher salt
  • 1/3 cup olive oil
  • 2 cloves chopped garlic

salad greens

  • 1 package baby kale or kale with tough stems removed and chopped
  • 1/4 cup spiced or roasted pumpkin seeds
  • 1/4 cup pomegranate seeds


  1. Preheat oven to 400 degrees. Toss the bread cubes in the olive oil and sprinkle with salt and pepper. Bake in oven until toasted golden brown about 10 minutes...but keep an eye on it!

  2. In the bowl of a food processor, combine 1/4 cup Parmigiano, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.

  3. In a large bowl, toss the kale with the croutons, pumpkin and pomegranate seeds, and two-thirds of the dressing or more if necessary. Sprinkle with the remaining Parmesan cheese.