Autumn Caesar Salad with Roasted Delicata Squash Recipe

ByTaylor
Jump to Recipe· 4.9 from 6 reviews

If you’re anything like me and crave fresh flavors but still want that deep comfort of fall, this Autumn Caesar Salad with Roasted Delicata Squash Recipe is going to be your new favorite. It’s this magical blend of crisp kale, tangy Caesar dressing, and those insanely tasty roasted delicata squash “croutons” that bring warm, sweet, and savory all in one bite. Trust me, once you try it, you’ll be hooked.

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Why This Recipe Works

  • Balanced Flavors: The sweet roasted delicata squash pairs perfectly with the tangy Caesar dressing, creating a harmonious taste.
  • Textural Contrast: Crunchy squash croutons and toasted nuts add that amazing bite alongside tender kale.
  • Simple but Elegant: Using readily available ingredients, this salad shines for weeknights or special occasions alike.
  • Flexible & Crowd-Pleasing: Easy to adapt with protein add-ins or vegan alternatives, making it perfect for everyone.
Autumn Caesar Salad with Roasted Delicata Squash, fall salad recipes, roasted delicata squash salad, healthy autumn salads, kale and squash salad - A bowl filled with a salad that has three main layers visible: the bottom layer is dark green curly kale leaves, the middle layer consists of golden-orange roasted squash cubes with a slightly rough texture, and the top layer includes off-white thin slices of cheese scattered around. There are also light beige pine nuts sprinkled on top along with some small bits of toasted breadcrumbs, and thin slices of red onion mixed in. Two gold forks are placed in the bowl, partially submerged in the salad. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This salad is a perfect marriage of fresh, roasted, and savory elements. The key here is picking ingredients that bring both flavor and texture, plus a Caesar dressing that ties it all together beautifully. When you shop, look for a firm delicata squash—its striped skin offers flavor and the bonus of no peeling necessary, which is a game-changer!

Autumn Caesar Salad with Roasted Delicata Squash, fall salad recipes, roasted delicata squash salad, healthy autumn salads, kale and squash salad - Flat lay of a bunch of dark green shredded kale leaves, a large shallot thinly sliced showing its purple rings, half a bright yellow lemon cut to display the juicy pulp, a medium delicata squash with creamy yellow skin and green stripes sliced into half-inch cubes, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl of light brown panko breadcrumbs, a small white ceramic bowl of finely grated pale parmesan cheese, a small white ceramic bowl with chopped fresh green rosemary, sage, and thyme herbs, a small white ceramic bowl of whole pine nuts, a small white ceramic bowl of creamy Caesar dressing, and three whole brown eggs with clean uncracked shells, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Kale: Choose tender leaves and be sure to destem and shred finely for a softer bite.
  • Delicata Squash: Its natural sweetness and edible skin make it ideal for roasting and using as “croutons.”
  • Shallot: Adds a subtle onion flavor without overpowering the salad.
  • Lemon Juice: Brightens and helps tenderize the kale when massaged.
  • Pine Nuts or Walnuts: Toasted for that toasty crunch; walnuts add some earthiness, while pine nuts are more buttery.
  • Parmesan Cheese: Brings umami depth; shaved cheese adds a lovely texture.
  • Caesar Dressing: The glue holding everything together, choose your favorite or homemade for best results.
  • Panko Breadcrumbs: Mix with parmesan and herbs for that crispy coating on the squash.
  • Fresh Herbs (Rosemary, Sage, Thyme): These hardy herbs infuse the squash with subtle savory notes.
  • Olive Oil, Garlic, Salt & Pepper: Essential seasoning for roasting and flavor enhancement.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable the Autumn Caesar Salad with Roasted Delicata Squash Recipe is. Once you get the basics down, you can make it your own easily—whether that’s swapping nuts, adding some protein, or even adjusting the dressing to be vegan-friendly. The key is to keep it balanced and fresh, so feel free to experiment!

  • Add Protein: For a heartier salad, I often toss in shredded rotisserie chicken or roasted chicken sausage slices—makes weeknight dinners super easy.
  • Go Vegan: I’ve swapped out the Parmesan cheese for nutritional yeast and used a dairy-free Caesar dressing, and honestly, it works surprisingly well!
  • Nut Swaps: Tried toasted pecans instead of pine nuts for a slightly sweeter crunch—it’s a fun twist I really enjoy in the fall.

Step-by-Step: How I Make Autumn Caesar Salad with Roasted Delicata Squash Recipe

Step 1: Prep and Roast the Delicata Squash Croutons

First things first, preheat your oven to 425°F, and line a baking sheet with parchment or foil for super easy cleanup. Slice the deseeded delicata squash into half-inch cubes—don’t worry about peeling since the skin is tender and tasty. Toss the cubes with one tablespoon of olive oil, salt, and pepper, then spread them out evenly on the baking sheet. Next, mix the panko breadcrumbs, parmesan, garlic, and those lovely fresh herbs in a bowl, drizzling in the remaining olive oil just until it clumps together nicely. Press that mixture onto the squash cubes, then roast for 20-25 minutes until the squash is tender and that parmesan topping is perfectly golden and crispy. Towards the last few minutes, add your nuts so they toast gently alongside. This part fills your kitchen with the best smell—promise!

Step 2: Massage the Kale with Shallots and Lemon

While your squash is roasting, grab your kale and put it in a large bowl. Add thinly sliced shallots and a pinch of kosher salt, then squeeze in half a lemon’s juice. Here’s the magic: using your hands, massage the kale for a couple of minutes until it turns vibrant green and softens up significantly. This breaks down the fibers, making the kale so much easier and more enjoyable to eat—even for kale skeptics! Massaged kale is really the way to go for any hearty salad.

Step 3: Assemble the Salad

When the squash and nuts come out of the oven, let them cool slightly then add them to the massaged kale. Toss in the toasted pine nuts (or walnuts) and shaved parmesan, then drizzle your Caesar dressing over everything. Give it a good gentle toss to make sure every bite is coated. Taste it, then adjust with salt or pepper if needed. Serve immediately, and enjoy that awesome mix of sweet, savory, crunchy, and creamy in every forkful.

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Pro Tips for Making Autumn Caesar Salad with Roasted Delicata Squash Recipe

  • Don’t Skip Massaging the Kale: It transforms tough leaves into tender, silky greens that hold the dressing well.
  • Even Roasting Matters: Make sure squash cubes are in a single layer for consistent caramelization and crispiness.
  • Toast Nuts at the End: Toasting nuts in the oven last few minutes prevents burning and amps up flavor.
  • Parsley the Parmesan Coating: Pressing the breadcrumb mixture firmly onto the squash helps it stick and brown beautifully.

How to Serve Autumn Caesar Salad with Roasted Delicata Squash Recipe

Autumn Caesar Salad with Roasted Delicata Squash, fall salad recipes, roasted delicata squash salad, healthy autumn salads, kale and squash salad - The image shows a bowl with four layers. The bottom layer is dark green curly kale leaves, filling the bowl. On top of the kale is a layer of roasted orange and green squash chunks mixed with small brown crispy crumbs. Over that, there are scattered light yellow thin shavings of cheese sprinkled with black pepper. Finally, creamy white sauce is being poured over the top, drizzling down the squash, cheese, and kale. The bowl is white and set on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of extra shaved parmesan right on top—it just intensifies that cheesy, savory punch. Sometimes I add a few extra toasted pine nuts just before serving for an added crunch and nuttiness. A little lemon zest grated fresh over the top can also brighten things up right before eating.

Side Dishes

This salad stands out on its own, but if you want to build a full meal, I love pairing it with crusty garlic bread or a warm bowl of soup (think butternut squash or tomato bisque). On game day or casual dinners, I’ll add crispy chicken meatballs, which soak up the salad’s flavors beautifully.

Creative Ways to Present

Hosting a fall dinner? I like layering the massaged kale into a large wooden bowl, then artfully arranging the squash croutons and nuts on top before drizzling the dressing tableside. It feels festive and encourages everyone to dig in right away. You could also serve individual portions in cute mason jars for an easy, portable presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers are best stored separately: keep the roasted squash croutons and kale salad (with shallots and lemon) in airtight containers in the fridge. This stops everything from getting soggy. When you’re ready to eat, just toss together with dressing and nuts. I usually enjoy leftovers cold or at room temperature—the kale still tastes fresh that way.

Freezing

Personally, I don’t recommend freezing this salad because kale’s texture and the roasted squash might not hold up well once thawed. If you want to freeze, it’s better to freeze the roasted squash croutons alone and fresh kale separately, but ideally consume fresh within a couple of days.

Reheating

If you want warm squash croutons, a quick reheat in a toaster oven or skillet works best—to keep them crispy. Just re-toss everything with fresh kale and dressing when serving. Avoid microwaving the full salad as it can wilt the kale too much and make the dressing separate.

FAQs

  1. Can I substitute delicata squash with another type?

    Absolutely! If you can’t find delicata squash, cubed butternut squash is a fantastic substitute. Just make sure to cut it into similar-sized cubes so it roasts evenly, and be prepared for a slightly different texture since butternut is denser.

  2. How do I make this salad vegan?

    Swap the Parmesan with a plant-based alternative or nutritional yeast, and use a vegan Caesar dressing. Omitting the cheese altogether works too—you’ll still get great flavor from the roasted squash and fresh herbs.

  3. Can I make the salad in advance?

    You can prep components ahead: roast the squash, toast the nuts, and massage the kale separately. Store each in airtight containers and combine them with dressing right before serving to keep everything fresh and crisp.

  4. What’s the best way to massage kale?

    Use your hands to rub the kale leaves with lemon juice and salt, squeezing gently but firmly until the leaves darken and soften—about 2-3 minutes. This makes kale far more tender and less bitter, perfect for salads.

Final Thoughts

This Autumn Caesar Salad with Roasted Delicata Squash Recipe has become a true weeknight hero for me, bringing that warm fall vibe to the table without fuss. There’s something so satisfying about sinking your teeth into those cheesy, herb-crusted squash bites combined with fresh kale and tangy dressing. I hope you make it soon and share it with friends or family—the kind of recipe that feels both special and totally approachable. You’re going to love it!

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Autumn Caesar Salad with Roasted Delicata Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 6 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant Autumn Caesar Salad featuring massaged kale, roasted delicata squash croutons with a savory parmesan-herb crust, toasted nuts, shaved parmesan, and a classic Caesar dressing. This seasonal salad combines sweet roasted squash and hearty kale for a deliciously textured, crowd-pleasing dish perfect for fall meals.

Ingredients

Salad

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

Squash Croutons

  • 1 medium delicata squash (roughly 1 pound), deseeded & sliced into ½-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

Instructions

  1. Prep Ingredients: Preheat the oven to 425 degrees F and position an oven rack in the top third of the oven. Line a baking sheet with parchment paper or foil for easy cleanup. Prepare the ingredients by cleaning and chopping the delicata squash and destemming and shredding the kale as directed.
  2. Prepare the Squash: Place the cubed delicata squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with kosher salt and ground black pepper. Toss to combine and spread the squash evenly. In a medium bowl, combine the panko breadcrumbs, grated parmesan, garlic, and fresh herbs. Drizzle the remaining 1 tablespoon olive oil over this mixture and toss to combine. Sprinkle this parmesan breadcrumb mixture evenly over the squash, pressing gently to adhere.
  3. Roast Squash Croutons: Roast the squash in the oven for 25 minutes until tender and the parmesan crust is golden brown. In the last 4 minutes of roasting, add the pine nuts or chopped walnuts to the baking sheet to toast. Remove the pan from the oven and set aside.
  4. Massage the Kale: While the squash roasts, place the shredded kale into a large bowl. Add the thinly sliced shallots and a pinch of salt. Squeeze the lemon juice over the kale. Use your hands to massage the kale and lemon juice into the leaves until they become vibrant green, tender, and slightly wilted.
  5. Assemble the Salad: Add the roasted squash croutons, toasted nuts, and shaved parmesan to the massaged kale. Drizzle the Caesar dressing over the salad and toss everything to combine well. Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately and enjoy.

Notes

  • Delicata squash has a naturally sweet flavor and edible skin—no peeling needed. Its distinctive look features dark green and white or light yellow stripes with an oblong, scalloped shape. If unavailable, cubed butternut squash (about 3 cups) is a great substitute.
  • For a vegetarian option, use rennet-free asiago or parmesan cheese or omit cheese. For vegan, choose dairy-free cheese alternatives or omit cheese and use a plant-based Caesar dressing.
  • This recipe yields a large salad suitable as a main dish for 2 people or a side dish for 4. It can be doubled or tripled for larger gatherings like Thanksgiving or Friendsgiving.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or at room temperature.
  • To make ahead, roast squash and massage kale separately and store in airtight containers. Toss together with dressing just before serving.
  • For quicker meal prep, chop the squash and kale in advance and store in the refrigerator for up to 5 days.
  • To add protein, toss in shredded rotisserie chicken, chicken sausage, crispy parmesan crusted chicken cubes, or meatballs.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 15 mg

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