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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons pairs chopped romaine with a creamy Caesar dressing and caramelized roasted squash rings. Parmesan shavings and toasted pepitas add salty crunch, making the salad hearty without losing that classic Caesar feel.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 2 romaine Chopped.
  • 0.5 cup parmesan Shaved.
  • 0.25 cup pepitas Toasted.
Roasted delicata squash croutons
  • 1 delicata squash Halved, seeded, sliced into 1/2-inch rings.
  • 2 tbsp olive oil For roasting.
  • 0.25 tsp salt Season the squash.
  • 0.25 tsp black pepper Season the squash.
Caesar dressing
  • 0.3333333333 cup mayo
  • 2 tbsp parmesan For dressing.
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 2 garlic Minced.
  • 1 tsp Dijon mustard
  • 0.25 tsp salt Add to taste.
  • 0.25 tsp black pepper Add to taste.

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 until evenly coated.
  2. Roast for 20-25 minutes, flipping halfway, until caramelized. Transfer to a plate so they stay crisp at the edges.
Make the Caesar dressing
  1. Whisk the Caesar dressing ingredients until smooth. Mix thoroughly so the garlic and Dijon are fully incorporated.
Assemble the salad
  1. Toss the romaine with the dressing and shaved parmesan. Keep mixing until the leaves look glossy and lightly coated.
  2. Arrange the salad on plates and top with the roasted delicata squash rings as croutons. Scatter the pepitas over and finish with extra parmesan.

Notes

Pro tip: slice the delicata squash into uniform 1/2-inch rings so they roast evenly and caramelize without burning. Store leftover romaine + dressing components separately—keep roasted squash and pepitas in airtight containers in the fridge up to 3 days, and the dressed salad is best eaten within 1 day for crunch; freeze roasted squash only (up to 2 months). For a dairy-light swap, use a vegan mayo and replace parmesan with a plant-based aged-style alternative while keeping the lemon-Worcestershire-Dijon balance.