Go Back

Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons—roasted rings at 425°F turn caramelized and crunchy, then pile onto crisp chopped romaine. Tossed with a classic mayo-parmesan Caesar dressing and finished with toasted pepitas for a nutty crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 2 heads romaine chopped
  • 0.5 cup parmesan shaved; also used in dressing
  • 0.25 cup pepitas toasted
  • 2 tbsp olive oil
Roasted delicata squash croutons
  • 1 medium delicata squash halved, seeded, and sliced into 1/2-inch rings
  • salt for tossing and roasting
  • pepper for tossing and roasting
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan plus extra for finishing
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 cloves garlic minced
  • 1 tsp Dijon
  • salt season to taste
  • pepper season to taste

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425°F. Line a sheet pan and set it near the stove for quick transfers.
  2. Toss the delicata squash rings with olive oil, salt, and pepper. Spread them in a single layer so they roast instead of steam.
  3. Roast for 20-25 minutes at 425°F, flipping halfway, until caramelized. Keep an eye on the edges so they brown without burning.
Make and toss the Caesar salad
  1. Whisk the Caesar dressing ingredients—mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and pepper—until smooth. Taste and adjust seasoning with more salt and pepper if needed.
  2. Toss the chopped romaine with the Caesar dressing and shaved parmesan. Coat the leaves evenly so every bite has a creamy finish.
Plate and finish
  1. Arrange the dressed romaine on plates. Top each serving with the roasted delicata squash rings as croutons.
  2. Scatter the toasted pepitas over the salads and finish with extra parmesan. Serve immediately for the best crunch contrast.

Notes

Pro tip: roast the squash in a single layer and flip halfway so the rings caramelize on both sides. Store leftovers in the refrigerator up to 3 days, but keep croutons separate if possible to preserve crunch; rewarm squash briefly in a 425°F oven. Freezing isn’t recommended for the salad, but roasted squash rings can be frozen up to 2 months and reheated. For a lighter option, swap mayo with a reduced-fat mayo and use reduced-sodium parmesan if you prefer.