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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features crisp roasted squash rings, chopped romaine, and shaved parmesan tossed in a creamy Caesar dressing. Finished with toasted pepitas for a nutty crunch and extra parmesan.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Romaine salad base
  • 2 heads romaine Chopped.
  • 0.5 cup parmesan Shaved for topping and final finish.
  • 0.25 cup pepitas Toasted.
  • 2 tbsp olive oil For roasting squash rings.
Delicata squash croutons
  • 1 medium delicata squash Halved, seeded, and sliced into 1/2-inch rings.
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan For dressing.
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic Minced.
  • 1 tsp Dijon mustard
  • 0.25 salt To taste; also season squash rings.
  • 0.25 black pepper To taste; also season squash rings.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425F. Toss the delicata rings with olive oil, salt, and pepper.
  2. Roast the squash for 20-25 minutes, flipping halfway, until caramelized and browned at the edges.
Make the Caesar dressing
  1. Whisk mayo, parmesan, lemon juice, Worcestershire sauce, minced garlic, Dijon mustard, salt, and black pepper until smooth.
Assemble and serve
  1. Toss the chopped romaine with the Caesar dressing and shaved parmesan until evenly coated.
  2. Arrange the dressed romaine on plates and top with the roasted delicata rings as croutons.
  3. Scatter the toasted pepitas over the salad and finish with extra parmesan.

Notes

For best crunch, roast the delicata rings until deeply caramelized and serve soon after assembling so the pepitas stay crisp. Store leftovers covered in the refrigerator up to 2 days, but expect the romaine to soften; keep the roasted squash separately if possible. Freezing is not recommended. For a dairy-light swap, use reduced-fat mayo and a lighter parmesan or Pecorino-style hard cheese while keeping the dressing proportions.