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Autumn Caesar Salad with Delicata Squash Croutons

Autumn caesar salad with delicata squash croutons features roasted squash rings for crunch, plus tender-massaged kale and romaine tossed in creamy Caesar dressing. You’ll get golden, crisp edges from a 425°F roast and a fresh squeeze of lemon at serving.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Delicata squash
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch half-moons.
Olive oil mixture
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad greens
  • 1 romaine Chopped.
  • 3 cup lacinato kale Stemmed and chopped.
  • 1 tbsp Caesar dressing For massaging kale.
  • 0.5 cup Caesar dressing For tossing romaine and kale; if needed, use remaining amount from total.
Toppings
  • 0.5 cup shaved Parmesan
  • 0.25 cup roasted pepitas
Serving
  • 1 lemon Cut into wedges for serving.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash
  1. Preheat oven to 425°F, then spread the 1/2-inch squash half-moons on a sheet pan and toss with olive oil, maple syrup, smoked paprika, and salt until evenly coated.
  2. Roast for 22-25 minutes, flipping halfway, until the squash is golden and crisp at the edges, then let it cool slightly so it crisps more.
Massage and toss the greens
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften the leaves and reduce bitterness.
  2. Toss the chopped romaine and massaged kale with the remaining Caesar dressing until glossy and evenly coated.
Assemble and serve
  1. Top the salad with the roasted delicata squash croutons, then sprinkle with shaved Parmesan and roasted pepitas for crunch.
  2. Serve immediately with lemon wedges on the side so you can squeeze over each bite.

Notes

Pro tip: Spread squash in a single layer on the sheet pan for maximum browning; overcrowding steams the edges. Refrigerate leftovers in an airtight container up to 3 days, but keep croutons separate if you can so they stay crisp (reheat squash in a 425°F oven for 5-7 minutes). Freezing is not recommended for the salad. For a lighter option, use a reduced-fat Caesar dressing while keeping the massaged kale step.