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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
