Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
Toss the squash with 1/2 tbsp of oil and a pinch each of salt and pepper. Arrange in an even layer on one of the baking sheets.
Toss the beets with the remaining 1/2 tbsp of oil and a pinch each of salt and pepper. Spread them out on the second baking sheet.
Roast the squash and beets for 30 minutes, or until tender and the squash is lightly browned. Remove from the oven and set aside.
Meanwhile, make the dressing by blending the avocado, hemp, capers, Worcestershire sauce, garlic, nutritional yeast, lemon zest and juice, oil, salt, pepper, and water together in an upright blender until smooth.
Wash and dry the kale. Chop into ribbons and place in a large salad bowl.
Massage about half of the dressing into the kale with your hands, making sure that it coats each and every bit of kale. Add half of the squash and beets to the salad, reserving the other half for garnishing the top of the salad.
Add more dressing if you wish. The dressing amount required will vary depending on the size of kale bunches that you have. Top the salad bowl, or individual servings, with the remaining roasted vegetables and sunflower seed parmesan, if using.
If there is any remaining dressing, it doubles as a delicious spread on sandwiches and wraps!
Amp up the protein content of this salad by adding baked tofu, tempeh bacon, or cooked lentils/beans!
Keywords: avocado kale caesar salad, vegan kale caesar salad, healthy caesar salad with kale, winter vegetable caesar salad