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Autumn Caesar Salad with Delicata Squash Croutons

Autumn caesar salad with delicata squash croutons features golden roasted squash tossed through crisp romaine and lacinato kale in a creamy Caesar dressing. Roasting at high heat caramelizes the squash edges for a crouton-like bite, finished with shaved Parmesan and pepitas.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Delicata squash
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch half-moons.
Squash seasonings
  • 2 tbsp olive oil For tossing the squash before roasting.
  • 1 tbsp maple syrup Helps caramelize the squash edges.
  • 0.25 tsp smoked paprika Adds warm smoky flavor.
  • 0.5 tsp salt Season the squash.
Greens
  • 1 romaine Large head, chopped.
  • 3 cup lacinato kale Stemmed and chopped.
Caesar components
  • 0.5 cup Caesar dressing Use part to massage kale and the rest to toss greens.
  • 0.5 cup shaved Parmesan For topping the salad.
Crunch and finishing
  • 0.25 cup roasted pepitas For topping.
  • 1 lemon Cut into wedges for serving.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425F, then spread the squash on a sheet pan in an even layer. Toss the squash with olive oil, maple syrup, smoked paprika, and salt until well coated, then arrange cut-sides down where possible.
  2. Roast for 22-25 minutes, flipping halfway, until golden and crisp at the edges. Visual cue: the edges should look caramelized and browned while the centers stay tender.
Soften the kale and dress the greens
  1. Massage the chopped lacinato kale with 1 tablespoon of Caesar dressing for 1 minute. Visual cue: the leaves should look glossy and slightly darker as they soften.
  2. Toss the romaine and kale with the remaining Caesar dressing. Visual cue: all leaves should be evenly coated without dry spots.
Assemble and serve
  1. Pile the dressed greens into a serving bowl and top with the roasted delicata squash croutons. Visual cue: the squash should still be warm and crisp on top of the greens.
  2. Finish with shaved Parmesan and roasted pepitas. Visual cue: Parmesan should look like thin flakes and pepitas should be scattered for crunch.
  3. Serve immediately with lemon wedges on the side. Visual cue: wedges should be bright yellow and ready to squeeze over each bite.

Notes

For maximum crunch, roast the squash until the edges are deeply golden and serve the salad right after assembling. Store leftover salad components separately: keep dressed greens refrigerated up to 2 days, and store roasted squash in a sealed container up to 4 days; rewarm squash briefly in a 425F oven until crisp again. Freezing is not recommended for the dressed salad or the greens. Dietary swap: use a dairy-free Caesar dressing and dairy-free Parmesan-style topping to make it dairy-free while keeping the same texture.