Description
A vibrant autumn-inspired Caesar salad featuring tender, roasted delicata squash croutons coated in a savory parmesan herb crust, paired with massaged kale, toasted nuts, shaved parmesan, and a classic Caesar dressing. Perfect for a seasonal twist on a traditional favorite.
Ingredients
Scale
Salad
- 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
Delicata Squash Croutons
- 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
Instructions
- Prep: Preheat the oven to 425°F and position a rack in the top third. Line a baking sheet with parchment paper or foil. Prepare all ingredients as directed: wash and chop the squash, rinse and destem the kale, shred the kale finely, and slice the shallot thinly.
- Prepare the squash: Place the cubed delicata squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly and spread out in a single layer. In a medium bowl, mix panko breadcrumbs, grated parmesan, garlic, and fresh herbs. Drizzle the remaining 1 tablespoon olive oil on the mixture and toss until crumbly but moist enough to clump. Press this parmesan herb mixture firmly over the seasoned squash cubes to adhere.
- Roast the squash croutons: Roast the squash for 20 to 25 minutes, until tender and the parmesan crust turns golden brown. For the last 3 to 4 minutes, add the pine nuts or chopped walnuts to the tray to toast lightly. Remove from oven and set aside.
- Massage the kale: While the squash roasts, place the shredded kale in a large bowl with the thinly sliced shallots and a pinch of salt. Squeeze lemon juice over the leaves and massage with your hands until the kale becomes vibrant green and slightly wilted. Set aside.
- Assemble the salad: To the massaged kale, add the roasted delicata squash croutons, toasted nuts, and shaved parmesan. Drizzle the Caesar dressing over the salad and toss gently to combine. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately and enjoy.
Notes
- Delicata squash skin is edible and softens when roasted, so no need to peel.
- Use fresh herbs like rosemary, sage, or thyme to add depth to the crust; adjust based on preference.
- For a nut-free version, omit the pine nuts or walnuts or substitute with roasted pumpkin seeds.
- Massaging the kale helps break down tough fibers and improves the salad texture.
- Choose a creamy Caesar dressing or make your own for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: autumn salad, delicata squash, roasted squash, Caesar salad, kale salad, fall recipe, vegetarian salad
