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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features crisp romaine and kale tossed in creamy Caesar dressing, then topped with golden roasted squash rings and pepitas. The maple-smoked paprika roast gives the salad crunchy, caramelized edges.
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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.
Seasoned squash coating
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.25 tsp smoked paprika
  • 0.5 tsp salt
Salad greens
  • 1 romaine Chopped.
  • 3 cup lacinato kale Stemmed and chopped.
Caesar dressing components
  • 0.5 cup Caesar dressing
  • 1 tbsp Caesar dressing Used specifically for massaging kale (part of the 1/2 cup total).
Toppings
  • 0.5 cup shaved Parmesan
  • 0.25 cup pepitas Roasted.
Serving
  • 1 lemon Cut into wedges for serving.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425F. Toss sliced delicata squash with olive oil, maple syrup, smoked paprika, and salt until evenly coated, then spread in a single layer on a sheet pan.
  2. Roast for 22-25 minutes, flipping halfway, until golden and crisp at the edges. Keep an eye near the end so the rings caramelize without burning.
Massage and dress the greens
  1. Massage the lacinato kale with 1 tablespoon of Caesar dressing for 1 minute to soften. Stop when the leaves look glossy and slightly wilted.
  2. Toss chopped romaine and the softened kale with the remaining Caesar dressing until evenly coated. Make sure the dressing lightly clings to the greens.
Assemble the salad
  1. Top the dressed romaine and kale with the roasted delicata squash croutons. Distribute the squash so every bite gets a few golden rings.
  2. Finish by sprinkling shaved Parmesan and roasted pepitas over the salad for crunch and salty bite. Add lemon wedges on the side for serving.

Notes

Pro tip: Slice the squash into even 1/2-inch half-moons so they roast at the same pace. Refrigerate leftovers in an airtight container up to 2 days, but keep in mind the greens will soften; assemble only when ready to serve for best texture. Freezing is not recommended. For a dairy-light option, use a Caesar-style dressing made with cashew or avocado instead of traditional Parmesan-based dressing.