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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features caramelized squash rings roasted at 425°F, then piled over crisp romaine with shaved parmesan. A creamy homemade Caesar dressing coats every leaf, finished with 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Autumn Caesar Salad With Delicata Squash Croutons
  • 1 each romaine chopped (2 heads total)
  • 1 medium delicata squash halved, seeded, and sliced into 1/2-inch rings
  • 0.5 cup parmesan shaved (use for salad + dressing)
  • 0.25 cup pepitas toasted
  • 2 tbsp olive oil
  • 0.33 cup mayo for Caesar dressing
  • 2 tbsp lemon juice for Caesar dressing
  • 1 tbsp Worcestershire for Caesar dressing
  • 2 cloves garlic minced (for Caesar dressing)
  • 1 tsp Dijon mustard for Caesar dressing
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425°F, then toss the delicata rings with olive oil and salt and pepper until evenly coated. Set them on a sheet pan in a single layer and keep the rings spaced for browning.
  2. Roast for 20-25 minutes, flipping halfway, until caramelized and browned at the edges. Remove from the oven and keep warm while you assemble the salad.
Make and dress the salad
  1. Whisk mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  2. Toss the chopped romaine with Caesar dressing and shaved parmesan until the leaves look lightly glossy and evenly coated. Add more dressing only if the romaine seems dry.
  3. Arrange the dressed romaine on plates and top with the roasted delicata rings as croutons. Scatter toasted pepitas over the top and finish with extra parmesan.

Notes

Pro tip: roast in a single layer and flip halfway so the delicata rings caramelize instead of steaming. Store leftover salad components separately—roasted squash and dressing keep in the fridge up to 3 days, and assembled salad is best eaten within 1 day (pepitas may soften). Freezing is not recommended for salad or Caesar dressing. Dietary swap: use a plant-based mayo to make the dressing vegetarian-friendly.