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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons pairs crunchy romaine and kale with creamy Caesar dressing, plus golden roasted squash edges. Roasting the squash until crisp gives the salad a crouton-like bite, finished with 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Delicata squash
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch half-moons.
Squash seasoning
  • 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.
Dressing and toppings
  • 0.5 cup Caesar dressing Use 1 tbsp to massage kale, then toss greens with remaining.
  • 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 the oven to 425F. Toss the sliced delicata squash with olive oil, maple syrup, smoked paprika, and salt.
  2. Roast for 22-25 minutes, flipping halfway, until the squash is golden and crisp at the edges. Spread in a single layer for even browning.
Massage and dress the greens
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften. Massage directly with your hands until it turns glossy and slightly wilted.
  2. Toss the romaine and kale together with the remaining Caesar dressing. Coat evenly so every bite is creamy.
Assemble and serve
  1. Top the salad with the roasted squash croutons, shaved Parmesan, and roasted pepitas. Add toppings right before serving to keep the crunch.
  2. Serve with lemon wedges on the side. Squeeze over the top to brighten the flavors.

Notes

For maximum crunch, roast the squash on a preheated sheet pan and avoid overcrowding. Store leftover salad components separately: refrigerate roasted squash up to 4 days, and keep dressed greens 1-2 days for best texture. Freezing isn’t recommended for the assembled salad. If you want a lighter option, use a reduced-fat Caesar dressing—same method, fewer calories.