Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with roasted delicata squash croutons—crispy caramelized rings, chopped romaine, shaved parmesan, and a tangy homemade Caesar dressing. Tossed and plated for a crunchy, autumn-forward Caesar with toasted pepitas.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Romaine

2 romaine Chopped for easy tossing and even dressing coverage.

Delicata squash croutons

1 delicata squash Halve, seed, and slice into 1/2-inch rings for caramelized edges.
2 tbsp olive oil Helps the squash roast until browned and slightly crisp.
0.5 salt Season the squash rings before roasting.
0.25 pepper Season the squash rings before roasting.

Cheese and pepitas

0.5 cup parmesan Shaved for topping and for the dressing.
0.25 cup pepitas Toast for a nutty crunch.

Caesar dressing

0.333 cup mayo Makes the dressing creamy and cohesive.
2 tbsp parmesan Stirs into the dressing for a salty, savory base.
2 tbsp lemon juice Adds tang to balance the mayo.
1 tbsp Worcestershire Classic Caesar depth.
2 clove garlic Minced for even distribution.
1 tsp Dijon Adds mild heat and emulsification.
0.5 salt Season the dressing to taste.
0.25 pepper Season the dressing to taste.

Equipment

1 sheet pan

Method

Roast the delicata squash croutons

Preheat oven to 425F. Toss delicata squash rings with olive oil, salt, and pepper until evenly coated, then spread on a sheet pan in a single layer for browning.
Roast for 20-25 minutes, flipping halfway, until caramelized and browned at the edges. When done, remove from the oven and let the squash cool slightly so they stay crisp-topped.

Make the Caesar dressing

Whisk Caesar dressing ingredients until smooth, including mayo, parmesan, lemon juice, Worcestershire, minced garlic, and Dijon, then season with salt and pepper. Whisk until no garlic bits are clumped and the dressing looks glossy.

Assemble the salad

Toss chopped romaine with Caesar dressing and shaved parmesan until the leaves look evenly coated. Add dressing gradually if needed so the salad stays crisp rather than soggy.
Arrange the dressed romaine on plates and top with the roasted delicata squash rings as croutons. Scatter toasted pepitas over the top, then finish with extra parmesan for a salty finish.

Notes

Pro tip: Roast and then cool the squash croutons 5 minutes so they stay crisp on top. Store assembled salad in the fridge up to 2 days, but keep romaine and croutons/dressing separate for best texture—freeze the roasted squash rings up to 2 months (reheat in a 425F oven to re-crisp). For a lighter option, use low-fat mayo for the Caesar dressing while keeping the same measurements.