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