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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features crisp roasted rings folded into chopped romaine and finished with a creamy, lemony Caesar dressing. Expect caramelized squash with shaved parmesan and toasted pepitas for crunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Romaine salad base
  • 2 romaine Chopped.
Delicata squash croutons
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch rings.
  • 2 tbsp olive oil
Toppings
  • 0.5 cup parmesan Shaved.
  • 0.25 cup pepitas Toasted.
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 garlic Minced.
  • 1 tsp Dijon
  • 0.25 tsp salt To taste (use 1/4 tsp as a starting point).
  • 0.125 tsp black pepper To taste (use 1/8 tsp as a starting point).

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425F. Toss delicata rings with olive oil, salt, and pepper until evenly coated.
  2. Spread on a sheet pan in a single layer. Roast 20-25 minutes, flipping halfway, until caramelized and browned at the edges.
Make the Caesar dressing
  1. In a bowl, whisk mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and black pepper until smooth and creamy.
Assemble the salad
  1. In a large bowl, toss chopped romaine with Caesar dressing and shaved parmesan until lightly coated.
  2. Arrange the dressed romaine on plates and top with the roasted delicata rings as croutons.
  3. Scatter toasted pepitas over the top. Finish with extra parmesan for a final shower of shavings.

Notes

For best texture, roast the squash on a preheated sheet pan and don’t overcrowd so the rings caramelize instead of steam. Assemble right before serving; keep components separate in the fridge up to 3 days and toss together fresh. Freezing isn’t recommended for the salad, but roasted squash can be frozen up to 2 months and reheated until hot. For a dairy-light swap, use a lower-fat mayo and reduce parmesan slightly, keeping the lemon and Dijon balance.