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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar Salad with Delicata Squash Croutons features golden roasted squash rings and crisp romaine-kale tossed in creamy Caesar. You’ll get crunchy, caramelized edges on the squash and a bright finish from lemon wedges.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425°F. Toss the squash with olive oil, maple syrup, smoked paprika, and salt, then spread on a sheet pan in a single layer.
  2. Roast for 22-25 minutes, flipping halfway, until golden and crisp at the edges. Keep the sheet pan in the center of the oven for even browning.
Massage and dress the greens
  1. Massage the kale with 1 tablespoon of Caesar dressing for 1 minute to soften it. The leaves should look slightly darker and more tender after massaging.
  2. Toss the romaine and kale with the remaining Caesar dressing. Coat the greens evenly so every bite has a light, creamy sheen.
Assemble and serve
  1. Top the salad with the roasted delicata squash croutons. Arrange the rings so they’re visible across the surface of the salad.
  2. Add shaved Parmesan and roasted pepitas over the top. Finish with a generous sprinkle so the topping looks crisp and speckled.
  3. Serve with lemon wedges on the side. Squeeze lemon just before eating for bright, fresh flavor.

Notes

For the crispiest squash, don’t crowd the sheet pan—use two if needed. Store leftovers covered in the refrigerator up to 3 days, but keep lemon wedges separate and expect the greens to soften. Freezing is not recommended for this salad. Dietary swap: use dairy-free Caesar dressing and Parmesan-style vegan shreds to make it dairy-free while keeping the same crunch.