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Autumn caesar salad with massaged kale and panko-parmesan delicata croutons for cozy dinners Pinterest recipe pin

Autumn Caesar Salad with Roasted Delicata Squash Croutons

A seasonal Caesar salad where roasted delicata squash becomes caramelized 'croutons,' tossed with tangy homemade Caesar dressing and crisp romaine for a reliable fall side or light main.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small delicata squash about 1.5–2 pounds total, halved, seeded, and sliced into 1/2-inch half-moons
  • 1 tablespoon canola or neutral oil plus 1 teaspoon for optional toasting
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain yogurt or extra mayo
  • 2 tablespoons fresh lemon juice
  • 1 large garlic clove minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste or 2 mashed anchovy fillets optional
  • 1/3 cup freshly grated Parmesan plus 1/3 cup for finishing
  • 2 large romaine hearts trimmed and chopped (about 8 cups)
  • 1/4 cup toasted pine nuts or chopped roasted almonds
  • 1/2 cup halved cherry tomatoes optional
Optional component
  • 1 tablespoon toasted breadcrumbs optional

Equipment

  • 1 12×17-inch rimmed sheet pan
  • 1 Blender or whisk and mixing bowl
  • 1 9×13-inch ovenproof dish (for broiling finish)

Method
 

Roast the delicata squash
  1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment; toss sliced delicata with 1 tablespoon oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and spread in a single layer.
  2. Roast for 20–25 minutes, flipping once halfway, until edges are caramelized and pieces yield slightly when pressed; cool on the pan for 5 minutes.
Make the dressing
  1. In a blender or bowl, combine mayonnaise, yogurt, lemon juice, garlic, Dijon, anchovy paste, and 1/3 cup Parmesan; slowly whisk in 3 tablespoons olive oil and taste, adding up to 1/4 teaspoon more salt if needed and 1–2 tablespoons water to thin, if desired.
Assemble and finish
  1. Place chopped romaine in a large bowl with toasted nuts and optional cherry tomatoes; add half the dressing and toss gently, then add roasted squash and the remaining dressing and toss until leaves are coated.
  2. Transfer to an ovenproof dish, sprinkle with remaining 1/3 cup Parmesan, and broil 1–2 minutes 3–4 inches from the heat until cheese is lightly golden—watch closely—then remove and serve immediately.

Notes

Roast squash in a single layer to avoid steaming; cool 5 minutes before tossing with greens to prevent wilting. Make dressing up to 3 days ahead and store in the fridge. If using butternut squash, peel and increase roast time by 5–10 minutes.