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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar Salad with Delicata Squash Croutons features crisp romaine and kale tossed in creamy Caesar dressing, topped with golden roasted squash rings. Roast delicata squash until caramelized at the edges for a crunchy, seasonal crouton-like topping.
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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
  

Roasted delicata squash croutons
  • 1 delicata squash
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad
  • 1 romaine
  • 3 cup lacinato kale
  • 0.5 cup Caesar dressing
  • 0.5 cup shaved Parmesan
  • 0.25 cup roasted pepitas
  • 1 lemon

Equipment

  • 1 sheet pan

Method
 

Roast the squash croutons
  1. Preheat oven to 425°F and toss the delicata squash with olive oil, maple syrup, smoked paprika, and salt.
  2. Roast for 22-25 minutes, flipping halfway, until golden and crisp at the edges.
Assemble the Caesar salad
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften.
  2. Toss the chopped romaine and the softened kale with the remaining Caesar dressing.
  3. Top with the roasted squash croutons, shaved Parmesan, and roasted pepitas.
  4. Serve with lemon wedges on the side.

Notes

For the crunchiest texture, roast the squash on a preheated sheet pan and serve the salad immediately after tossing. Store leftovers covered in the fridge for up to 3 days; dress and top with squash just before serving if possible. Freezing is not recommended for this salad. For a lighter option, use a reduced-fat Caesar dressing (or a yogurt-based Caesar) while keeping the Parmesan and pepitas for flavor and body.