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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with roasted delicata squash rings that act like crunchy croutons, plus romaine tossed with a creamy homemade Caesar dressing. Expect caramelized edges, shaved parmesan, and toasted pepitas scattered on top.
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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 salad base
  • 2 romaine chopped
  • 0.5 cup parmesan shaved
  • 0.25 cup pepitas toasted
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; used for roasting
  • 0.25 tsp pepper to taste; used for roasting
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan plus more for finishing; for dressing
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 garlic minced
  • 1 tsp Dijon
  • 0.25 tsp salt to taste; for dressing
  • 0.25 tsp pepper to taste; for dressing

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425°F. Toss the delicata squash rings with olive oil, salt, and pepper, and spread them on a sheet pan in a single layer.
  2. Roast for 20-25 minutes, flipping halfway, until caramelized. Pull from the oven when browned at the edges and let cool slightly so they stay crisp.
Make the Caesar dressing and assemble
  1. Whisk together mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and pepper until smooth. Taste and adjust salt and pepper if needed.
  2. Toss the chopped romaine with the Caesar dressing and shaved parmesan. Keep tossing until the leaves look evenly coated and glossy.
  3. Arrange the dressed romaine on plates. Top each serving with the roasted delicata squash rings as croutons.
  4. Scatter toasted pepitas over the top. Finish with extra parmesan and serve immediately.

Notes

For the crispiest squash “croutons,” spread rings with space on the sheet pan and avoid crowding. Store leftover salad components separately: refrigerate romaine and dressing up to 2 days, and refrigerate roasted squash up to 3 days; re-crisp squash in a 425°F oven for 5-8 minutes. Freezing is not recommended. For a lighter option, use light mayo in the Caesar dressing (texture stays creamy while cutting calories).