Ingredients
Equipment
Method
Roast the delicata squash croutons
- Preheat oven to 425F. Toss delicata squash with olive oil, maple syrup, smoked paprika, and salt.
- Spread squash on a sheet pan in a single layer. Roast 22-25 minutes, flipping halfway, until golden and crisp at the edges.
Massage and assemble
- Massage kale with 1 tablespoon Caesar dressing for 1 minute to soften. It should look slightly wilted and darker green.
- Toss romaine and kale with the remaining Caesar dressing. Mix until evenly coated and glossy.
- Top salad with the roasted squash croutons, shaved Parmesan, and roasted pepitas. Finish so toppings are evenly distributed across the bowl.
- Serve immediately with lemon wedges on the side. Squeeze lemon just before eating to brighten the flavors.
Notes
For best crunch, roast the squash on a preheated sheet pan and serve promptly after assembly. Store leftover salad components separately: roasted squash keeps in the refrigerator up to 4 days; romaine and kale keep up to 2 days (dressed salad is best within 24 hours). Freezing isn’t recommended for the dressed salad or fresh greens. For a lighter option, use a reduced-fat Caesar dressing and swap half the Parmesan for nutritional yeast while keeping the same texture-focused steps.
