Go Back

Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features crispy roasted squash rings, chopped romaine and kale, and creamy Caesar dressing. You’ll massage the kale briefly so it turns tender, then top with Parmesan and pepitas for a crunchy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

delicata squash
  • 1 delicata squash halved, seeded, and sliced into 1/2-inch half-moons
olive oil
  • 2 tbsp olive oil
maple syrup
  • 1 tbsp maple syrup
smoked paprika
  • 0.25 tsp smoked paprika
salt
  • 0.5 tsp salt
romaine
  • 1 romaine large head, chopped
lacinato kale
  • 3 cup lacinato kale stemmed and chopped
Caesar dressing
  • 0.5 cup Caesar dressing
shaved Parmesan
  • 0.5 cup shaved Parmesan
roasted pepitas
  • 0.25 cup roasted pepitas
lemon
  • 1 lemon cut into wedges

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425F. Toss the delicata squash with olive oil, maple syrup, smoked paprika, and salt.
  2. Roast the squash on a sheet pan for 22-25 minutes, flipping halfway. Cook until golden and crisp at the edges, with browned tops and caramelized edges.
Massage kale and assemble the salad
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute. Stop when the kale looks slightly darker and more pliable.
  2. Toss the chopped romaine and massaged kale with the remaining Caesar dressing. Coat evenly so the greens glisten.
  3. Top the salad with the roasted squash croutons, shaved Parmesan, and roasted pepitas. Finish with visible toasted squash rings throughout the bowl.
  4. Serve immediately with lemon wedges on the side. Add a fresh squeeze just before eating for brightness.

Notes

Pro tip: spread the squash in a single layer so the edges get truly crisp at 425F. Refrigerate leftover salad components separately (greens without dressing if possible) for up to 3 days; keep roasted squash in an airtight container up to 3 days and rewarm to re-crisp. Freezing is not recommended for dressed salad, but you can roast squash up to 1 month ahead and freeze, then reheat until hot and crisp. For a lighter option, use reduced-fat Caesar dressing and shave a bit of Parmesan.