Step 1

To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

Step 2

Preheat the oven to 425 degrees F.

Step 3

Toss the butternut cubes with 2 tablespoons of olive oil and spread on a baking sheet. Season all over liberally with salt and pepper and sprinkle on the paprika and garlic powder. Toss well.

Step 4

Roast for 18 to 22 minutes, flipping once during cook time.

Step 5

While the squash roasts, chop the kale and brussels and combine them in a large bowl. Add 1 teaspoon of olive oil and massage it into the kale and brussels. Let it sit while you finish everything else.

Step 6

Spread the bread cubes out on a second baking sheet. Whisk together the remaining 2 tablespoons of olive oil and the dijon mustard. Drizzle it over the bread and toss well until all pieces are coated. Sprinkle all over with salt.

Step 7

Once the squash is finished, place the pan with the bread cubes in the oven for 10 to 12 minutes, or until golden and crunchy.

Step 8

Assemble the salad! Add a few tablespoons of dressing into the kale and brussels and toss well. Top with the squash, parmesan cheese and crush the croutons over the top. Serve!