Blog Post: Autumn Caesar Salad with Roasted Delicata Squash Croutons
As the air turns crisp and leaves begin to fall, there’s something particularly special about bringing autumn’s harvest into a classic Caesar salad. This Autumn Caesar Salad with Roasted Delicata Squash Croutons is the perfect seasonal twist, featuring delicata squash in a crunchy, herb-infused crouton form that will add warmth and texture to every bite. With hearty kale, toasted nuts, and a dash of lemon, this salad captures the essence of autumn.
Let’s dive into this comforting, wholesome, and flavorful salad recipe.
Autumn Caesar Salad with Roasted Delicata Squash Croutons
Ingredients
Salad
- 1 bunch kale, destemmed and finely chopped (about 3 cups)
- 1 large shallot, thinly sliced
- ½ lemon, juiced
- Delicata squash croutons (see below)
- ⅓ cup pine nuts or chopped walnuts, toasted
- ⅓ cup shaved parmesan
- ⅓ cup Caesar dressing of choice
Squash Croutons
- 1 medium delicata squash (about 1 lb), deseeded and cubed into ½-inch pieces
- 2 tablespoons olive oil, divided
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 clove garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh herbs (such as rosemary, sage, or thyme)
- Kosher salt and ground black pepper, to taste
Instructions
1. Preheat Oven and Prepare Ingredients
Begin by preheating your oven to 425°F (220°C), positioning an oven rack in the top third. Line a baking sheet with parchment paper or foil and set aside. Prep all ingredients as instructed above for seamless cooking.
2. Prepare the Squash Croutons
Place the cubed delicata squash on the lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper, tossing to coat evenly. In a medium bowl, combine breadcrumbs, grated parmesan, garlic, and fresh herbs. Add the remaining tablespoon of olive oil to the mixture, tossing to coat. Sprinkle this seasoned crumb mixture over the squash, pressing gently to help it adhere.
3. Roast the Squash Croutons
Roast the delicata squash croutons for 20-25 minutes or until they are tender and golden. During the last 3-4 minutes of roasting, add the pine nuts or walnuts to the baking sheet to toast. Once golden, remove from the oven and let cool slightly.
4. Massage the Kale
While the squash roasts, prepare the kale by placing it in a large bowl with the sliced shallots. Add a pinch of salt and squeeze lemon juice over the kale. Massage with your hands for 1-2 minutes, until the kale turns vibrant green and softens. This step enhances the flavor and texture, making it tender and more enjoyable in the salad.
5. Assemble the Salad
To the massaged kale, add the roasted squash croutons, toasted nuts, and shaved parmesan. Drizzle Caesar dressing over the salad and toss to combine. Season with additional salt and pepper to taste if desired. Serve immediately and savor the comforting, nutty, and tangy flavors of this autumn-inspired Caesar salad!
Recipe Notes
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories: 310 kcal
- Servings: 4
This Autumn Caesar Salad is not only a satisfying lunch but also a delightful side for your fall dinner table. The roasted delicata squash croutons offer a delicious contrast with their crispy, herb-infused coating, while the massaged kale ensures every bite is perfectly tender. Enjoy the coziness of autumn flavors in this refreshing twist on a classic Caesar!
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Autumn Caesar Salad with Roasted Delicata Squash Croutons
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Autumn Caesar Salad is a flavorful twist on the classic, showcasing roasted delicata squash croutons that are beautifully crisped with parmesan and herb coating. The salad itself is a vibrant combination of massaged kale, which is tender yet hearty, and toasted pine nuts or walnuts that add just the right amount of crunch. Topped with creamy Caesar dressing and shaved parmesan, it’s an enticing blend of savory and sweet, with hints of earthy herb notes.
Ingredients
Salad:
1 bunch kale, destemmed and finely chopped (about 3 cups)
1 large shallot, thinly sliced
½ lemon, juiced
Delicata squash croutons (see below)
⅓ cup pine nuts or chopped walnuts, toasted
⅓ cup shaved parmesan
⅓ cup Caesar dressing of choice
Squash Croutons:
1 medium delicata squash (about 1 lb), deseeded and cubed into ½-inch pieces
2 tablespoons olive oil, divided
¼ cup panko breadcrumbs
¼ cup grated parmesan
1 clove garlic, finely chopped or grated
3 tablespoons finely chopped fresh herbs (such as rosemary, sage, or thyme)
Kosher salt and ground black pepper, to taste
Instructions
Preheat Oven and Prepare Ingredients:
Preheat the oven to 425°F (220°C), placing an oven rack in the top third of the oven. Line a baking sheet with parchment paper or foil and set aside. Prep all ingredients as directed above.
Prepare the Squash Croutons:
Arrange cubed delicata squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and spread in an even layer. In a medium bowl, mix breadcrumbs, parmesan, garlic, and fresh herbs. Drizzle with the remaining tablespoon of olive oil and toss to combine. Sprinkle this crumb mixture over the squash, pressing gently to help it adhere.
Roast the Squash Croutons:
Roast squash for 20-25 minutes, or until tender and golden. In the last 3-4 minutes, add pine nuts or walnuts to the sheet pan to toast. Remove from oven and set aside.
Massage the Kale:
While the squash roasts, place kale in a large bowl, add sliced shallots, a pinch of salt, and squeeze lemon juice over. Massage with hands until kale is vibrant green and softened. Set aside.
Assemble the Salad:
Add roasted squash croutons, toasted nuts, and shaved parmesan to the massaged kale. Drizzle with Caesar dressing and toss to combine. Season with additional salt and pepper to taste. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310