Name: Autumn Caesar Salad with Roasted Delicata Squash Croutons Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped); 1 large shallot, thinly sliced; ½ lemon, juiced; ⅓ cup pine nuts or chopped walnuts; ⅓ cup shaved parmesan; ⅓ cup Caesar dressing of choice; 1 medium delicata squash (roughly 1 pound), deseeded & sliced into ½-inch cubes; 2 tablespoons olive oil, divided; ¼ cup panko breadcrumbs; ¼ cup grated parmesan; 1 clove garlic, finely chopped or grated; 3 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme); Kosher salt & ground black pepper, to season

Ingredients

1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped)

1 large shallot, thinly sliced

½ lemon, juiced

1 medium delicata squash (roughly 1 pound), deseeded & sliced into ½-inch cubes

2 tablespoons olive oil, divided

¼ cup panko breadcrumbs

¼ cup grated parmesan

1 clove garlic, finely chopped or grated

3 tablespoons finely chopped hardy fresh herbs, such as rosemary, sage, or thyme

Kosher salt & ground black pepper, to season

⅓ cup pine nuts or chopped walnuts

⅓ cup shaved parmesan

⅓ cup Caesar dressing of choice

Instructions

Step 1: Preheat the oven to 425°F (220°C) and position a rack in the top third of the oven. Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the delicata squash by placing the cubes on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.

Step 3: In a medium bowl, combine the panko breadcrumbs, grated parmesan, garlic, and fresh herbs. Drizzle the remaining 1 tablespoon of olive oil over the mixture and toss until it clumps slightly when pressed.

Step 4: Sprinkle the breadcrumb mixture evenly over the squash cubes, pressing gently to help it adhere.

Step 5: Roast the squash for 20–25 minutes until tender and the parmesan crust is golden brown. In the last 3–4 minutes, add the pine nuts or chopped walnuts to the baking sheet to toast alongside.

Step 6: While the squash roasts, place the shredded kale in a large bowl. Add the sliced shallots, a pinch of salt, and the lemon juice.

Step 7: Massage the kale with your hands, working the lemon juice into the leaves until they become vibrant and wilted. Set aside.

Step 8: Once the squash and nuts are done, add them to the massaged kale along with the shaved parmesan.

Step 9: Drizzle the Caesar dressing over the salad and toss thoroughly to combine. Taste and adjust seasoning with more salt and pepper if needed.

Step 10: Serve immediately and enjoy your flavorful Autumn Caesar Salad with roasted delicata squash croutons.

Tips & Variations

Use kale varieties like Lacinato or curly kale for a tender, less bitter bite.

Swap pine nuts or walnuts for toasted pecans or almonds for a different nutty flavor.

Try a vegan parmesan or nutritional yeast for a dairy-free version.

Roast the delicata squash with a pinch of smoked paprika for a smoky twist.

If delicata squash is unavailable, butternut or acorn squash cubes can be used instead.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The roasted squash croutons and toasted nuts will keep for up to 3 days, but keep the dressing and kale separate until ready to serve to prevent sogginess. Reheat squash gently in a warm oven if desired, then toss with fresh kale and dressing before serving.

FAQs

Can I use other types of squash for the croutons?

Yes, butternut or acorn squash cubes make excellent substitutes and will provide a similar sweetness and texture when roasted.

How do I properly massage kale for salads?

To massage kale, sprinkle it with salt and an acid like lemon juice or vinegar. Use your hands to gently squeeze and rub the leaves for a few minutes until they soften, darken, and become tender enough to eat raw.