Description
This Autumn Caesar Salad combines massaged kale, creamy Caesar dressing, toasted pine nuts, shaved Parmesan, and golden roasted delicata squash croutons. It makes a hearty fall lunch, seasonal side dish, or festive addition to Thanksgiving and Friendsgiving menus.
Ingredients
Scale
- 1 medium delicata squash, seeded and cut into 3/4-inch cubes
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large bunch curly kale, stems removed and chopped
- 1 tablespoon fresh lemon juice
- 1/3 cup Caesar dressing
- 1/4 cup toasted pine nuts or chopped walnuts
- 1/4 cup shaved Parmesan cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the kale, remove the tough stems, and chop the leaves into bite-sized pieces.
- Place the delicata squash in a bowl and toss it with 1 tablespoon olive oil, panko breadcrumbs, grated Parmesan, garlic, thyme, rosemary, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 22 to 25 minutes, turning once halfway through, until the squash is tender and the coating is golden brown.
- Place the chopped kale in a large serving bowl.
- Add the remaining 1 tablespoon olive oil and the lemon juice, then massage the kale with clean hands for 2 to 3 minutes until softened.
- Add the Caesar dressing and toss until the kale is evenly coated.
- Fold in the roasted delicata squash croutons, toasted pine nuts, and shaved Parmesan.
- Serve immediately while the squash is still warm.
Notes
- Do not overcrowd the baking sheet, or the squash may steam instead of roast.
- Leave the edible skin on the delicata squash.
- Massage the kale before dressing it to soften its texture and reduce bitterness.
- Add the roasted squash just before serving so the edges remain crisp.
- Butternut, acorn, or honeynut squash may be substituted for delicata squash.
- Store the roasted squash separately from the dressed salad for up to 3 days.
- Reheat leftover squash in the oven or air fryer before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5
- Sodium: 610
- Fat: 29
- Saturated Fat: 7
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 5
- Protein: 10
- Cholesterol: 22