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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with roasted delicata squash croutons: caramelized 1/2-inch rings and romaine tossed in a creamy Caesar dressing with shaved parmesan. Quick oven roasting keeps the squash tender yet crisp at the edges.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Romaine base
  • 2 romaine Chopped.
Delicata squash croutons
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch rings.
  • 2 tbsp olive oil
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Toppings
  • 0.5 cup parmesan, shaved Plus more for finishing.
  • 0.25 cup pepitas, toasted
Caesar dressing
  • 0.333 cup mayo
  • 2 tbsp parmesan
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 garlic, minced 2 cloves.
  • 1 tsp Dijon

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425F. Toss the delicata squash rings with olive oil, salt, and pepper, and spread them on a sheet pan.
  2. Roast for 20-25 minutes, flipping halfway. Cook until caramelized with browned edges.
Make Caesar dressing
  1. Whisk the Caesar dressing ingredients until smooth. Stir mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, and salt and pepper together.
Assemble and serve
  1. Toss the romaine with Caesar dressing and shaved parmesan. Coat the chopped greens evenly so every bite is dressed.
  2. Arrange the salad on plates and top with the roasted delicata rings as croutons. Distribute them across the top for a croissant-like crunch effect.
  3. Scatter toasted pepitas over the salad, then finish with extra parmesan. Serve immediately while the squash is hot.

Notes

For best crunch, keep the pepitas reserved until right before serving and roast the squash on a preheated sheet pan if you have one. Store leftovers in the refrigerator up to 3 days, but dress romaine just before eating for the best texture. Freezing is not recommended since romaine and dressing quality will drop. For a dairy-reduced option, use a parmesan-style hard cheese or nutritional yeast in the dressing and keep the shaved topping light.