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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar Salad with Delicata Squash Croutons: roast squash until golden and crisp at the edges, then toss romaine and kale in creamy Caesar dressing. Finished with shaved Parmesan and pepitas for a crunchy, autumn-forward bite.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Delicata squash croutons
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch half-moons.
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad
  • 1 romaine Chopped (use 1 large head).
  • 3 cup lacinato kale Stemmed and chopped.
  • 0.5 cup Caesar dressing
  • 0.5 cup shaved Parmesan
  • 0.25 cup roasted pepitas
  • 1 lemon Cut into wedges.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425F, then toss the delicata squash with olive oil, maple syrup, smoked paprika, and salt until evenly coated. Spread in a single layer on a sheet pan.
  2. Roast for 22-25 minutes, flipping halfway, until the squash is golden and crisp at the edges. Remove from the oven and set aside while you assemble the salad.
Massage kale and assemble
  1. Massage the lacinato kale with 1 tablespoon of the Caesar dressing for 1 minute to soften. Keep the kale slightly damp from the dressing.
  2. Toss the chopped romaine and the softened kale with the remaining Caesar dressing until coated. Distribute greens evenly in serving bowls.
  3. Top each salad with the roasted delicata squash croutons, shaved Parmesan, and roasted pepitas. Finish by serving with lemon wedges on the side.

Notes

For the crispiest “crouton” edges, spread squash on the sheet pan without crowding and flip halfway through roasting. Store dressed greens separately from the roasted squash and toppings in the fridge up to 3 days; reheat squash briefly in a 400F oven for 5-8 minutes. Freezing isn’t recommended for the cooked salad, but roasted squash keeps well. For a lighter option, use reduced-fat Caesar dressing or a Caesar-style dressing with a lower calorie count while keeping the salad method the same.