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Autumn Caesar Salad With Delicata Squash Croutons

Autumn caesar salad with delicata squash croutons features crisp roasted squash rings instead of bread, plus classic Caesar dressing with mayo, lemon, Dijon, and parmesan. Chopped romaine gets tossed until glossy, then topped with caramelized squash and toasted pepitas.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Romaine
  • 2 romaine Chopped
Delicata squash croutons
  • 1 delicata squash Halved, seeded, sliced into 1/2-inch rings
  • 2 tbsp olive oil
  • 0.5 tsp salt To taste
  • 0.25 tsp pepper To taste
Toppings
  • 0.5 cup parmesan Shaved
  • 0.25 cup pepitas Toasted
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 garlic Minced
  • 1 tsp Dijon
  • 0.5 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425F, then toss the delicata rings with olive oil, salt, and pepper until evenly coated. You want each ring to look glossy and lightly seasoned.
  2. Roast for 20-25 minutes on a sheet pan, flipping halfway, until caramelized. Look for browned edges and deep golden surfaces.
Make the Caesar dressing
  1. Whisk mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and pepper until smooth. Stop when the mixture turns creamy and fully combined with no visible garlic bits.
Assemble and serve
  1. Toss the chopped romaine with the Caesar dressing and shaved parmesan until the leaves are evenly coated. The salad should look glossy rather than dry.
  2. Arrange the dressed romaine on plates, then top with the roasted delicata rings as croutons. Place the rings so they’re visible above the greens.
  3. Scatter toasted pepitas over the salad and finish with extra parmesan. Add a light final shower so every bite gets crunch.

Notes

Pro tip: flip the squash halfway so both sides caramelize, giving you crouton-like crunch. Store leftovers covered in the refrigerator for up to 2 days, but keep dressing and toppings separate if possible to prevent sogginess. Freezing isn’t recommended. For a dairy-light swap, use a reduced-fat parmesan or nutritional yeast instead of part of the parmesan.