Autumn Caesar Salad with Roasted Delicata Squash Croutons

This autumn Caesar salad with roasted delicata squash croutons is my fresh and seasonal twist on the classic. I love how the kale is hearty enough to stand up to the creamy Caesar dressing, while the roasted delicata squash croutons bring a warm, savory crunch that feels perfect for fall. Every bite has layers of flavor from nutty pine nuts to salty parmesan and bright lemon juice.

Why You’ll Love This Recipe

I like that this salad feels both light and satisfying. The kale holds up beautifully, and the roasted squash croutons add a cozy depth that makes it more than just a side dish. The mix of textures—crisp greens, crunchy nuts, creamy dressing, and soft roasted squash—keeps every forkful interesting. It’s a salad I enjoy serving as a starter or even as a main dish when I want something fresh but filling.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped)
1 large shallot, thinly sliced
½ lemon, juiced
delicata squash “croutons” (below)
⅓ cup pine nuts or chopped walnuts
⅓ cup shaved parmesan
⅓ cup Caesar dressing of choice

for the squash croutons:
1 medium delicata squash (roughly 1 pound), deseeded & sliced into 1/2-inch cubes
2 tablespoons olive oil, divided
¼ cup panko breadcrumbs
¼ cup grated parmesan
1 clove garlic, finely chopped or grated
3 tablespoons finely chopped hardy fresh herbs, such as rosemary, sage, or thyme
kosher salt & ground black pepper, to season

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. I toss the cubed delicata squash with 1 tablespoon of olive oil, salt, and pepper, then spread it out evenly on the baking sheet.
3. I roast for 20 minutes until tender and golden on the edges.
4. In a small bowl, I mix the remaining olive oil with panko, parmesan, garlic, and fresh herbs. I sprinkle this mixture over the roasted squash and return it to the oven for another 5–7 minutes until crispy.
5. Meanwhile, I massage the shredded kale with lemon juice and a pinch of salt to soften the leaves.
6. I add the sliced shallot, pine nuts, and shaved parmesan to the kale.
7. Once the croutons are ready, I let them cool slightly before tossing them into the salad.
8. I drizzle with Caesar dressing, toss everything together, and serve immediately.

Servings and Timing

This salad makes about 4 servings. It takes around 35 minutes from start to finish, with most of the time spent roasting the squash.

Variations

I sometimes swap kale with romaine or arugula for a different base. For the nuts, pecans or hazelnuts also work well. If I want more protein, I top the salad with grilled chicken or roasted chickpeas. I also occasionally make a lighter version by using a yogurt-based Caesar dressing.

Storage/Reheating

I keep the salad components separate if I plan to store them. The roasted squash croutons stay crisp in an airtight container at room temperature for up to 2 days. The kale and dressing last in the fridge for 2–3 days, but I like to dress the salad just before serving to keep it fresh.

FAQs

Can I eat the skin of delicata squash?

Yes, I leave it on—it roasts up tender and adds extra texture.

What can I use instead of delicata squash?

I swap it with butternut or acorn squash, though the texture is slightly different.

Do I need to massage the kale?

Yes, I find it makes the kale less bitter and easier to chew.

Can I make this salad ahead of time?

Yes, I prep the kale, nuts, and cheese in advance, but I add the croutons and dressing just before serving.

What nuts work best?

I prefer pine nuts for their buttery flavor, but walnuts or pecans also taste great.

Can I use store-bought croutons instead?

Yes, but I like the roasted squash croutons since they make it seasonal and unique.

Is this salad vegetarian?

Yes, as long as I use vegetarian-friendly parmesan and Caesar dressing.

Can I make it vegan?

Yes, I use vegan parmesan, plant-based Caesar dressing, and olive oil instead of butter in the croutons.

How do I toast the nuts?

I toast them in a dry skillet over medium heat for 3–4 minutes until fragrant.

Can I serve this salad warm?

Yes, I often serve it slightly warm by adding the croutons right from the oven.

Conclusion

I love this autumn Caesar salad with roasted delicata squash croutons because it takes a classic and makes it seasonal, hearty, and delicious. The combination of crispy squash, fresh kale, and creamy Caesar dressing feels perfect for fall meals. It’s a dish that’s simple yet impressive enough for gatherings or weeknight dinners.

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