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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar Salad with Delicata Squash Croutons features roasted golden squash rings and a creamy Caesar toss for crisp-tender crunch in every bite. This oven-roasted topping adds caramelized edges while massaged kale turns silky and tender.
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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
  

Delicata squash
  • 1 delicata squash Halve, seed, and slice into 1/2-inch half-moons.
Seasoned squash
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad greens
  • 1 romaine Large head, chopped.
  • 3 cup lacinato kale Stemmed and chopped.
Caesar dressing and topping
  • 0.5 cup Caesar dressing
  • 0.5 cup shaved Parmesan
  • 0.25 cup roasted pepitas
  • 1 lemon Cut into wedges for serving.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425F, then place a sheet pan in the oven to heat up slightly while you prep the squash.
  2. In a bowl, toss the delicata squash with olive oil, maple syrup, smoked paprika, and salt until evenly coated.
  3. Spread squash in a single layer on the hot sheet pan and roast 22-25 minutes, flipping halfway, until golden and crisp at the edges.
Massage and dress the greens
  1. In a large bowl, massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften.
  2. Add the chopped romaine and toss with the remaining Caesar dressing until the greens are evenly coated.
Assemble and serve
  1. Top the salad with the roasted squash croutons, then sprinkle with shaved Parmesan and roasted pepitas.
  2. Serve immediately with lemon wedges on the side for squeezing over the top.

Notes

For best crunch, roast the squash until you see deep golden edges and serve right away so the croutons stay crisp. Store leftover salad greens and toppings separately in airtight containers in the fridge up to 2 days; re-crisp squash in a 425F oven for 5-7 minutes if needed. Freezing is not recommended. If you need a dairy-free option, use a dairy-free Caesar dressing and replace Parmesan with a plant-based shaved alternative.