Name: Autumn Caesar Salad with Roasted Delicata Squash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.9 from 13 reviews

If you’re looking to cozy up your salad game this season, I’ve got just the thing for you. This Autumn Caesar Salad with Roasted Delicata Squash Recipe is hands-down one of my favorites when the weather cools down. Imagine that classic creamy Caesar dressing getting a seasonal upgrade with sweet, crispy roasted delicata squash “croutons” and some toasted nuts for crunch— it’s truly a game changer. Keep reading, because this salad will quickly become your new go-to fall lunch or side dish.

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Why This Recipe Works

Perfect Fall Flavors: Roasted delicata squash adds natural sweetness and a gentle roastiness that complements the sharp Caesar dressing beautifully.
Crunch & Creamy Balance: Panko and parmesan form a golden crust on the squash while pine nuts punch up the texture for a dynamic bite.
Massaged Kale Magic: Massaging the kale with lemon softens it just right, making it tender without losing that good-for-you crunch.
Simple Yet Elevated: With straightforward ingredients and easy prep, it’s a salad you can throw together any night but feel like you’re treating yourself.

Autumn Caesar Salad with Roasted Delicata Squash, seasonal fall salad recipes, roasted delicata squash salads, healthy fall lunch ideas, easy autumn salads - 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

Ingredients & Why They Work

Each ingredient in the Autumn Caesar Salad with Roasted Delicata Squash Recipe plays a key role — they balance sweetness, earthiness, creaminess, and crunch while keeping things seasonal and fresh. Here’s a peek at what you’ll need and why I love each component.

Kale: This hearty green holds up well under the tangy Caesar dressing and roasting flavors, and massaging it breaks down its fibrous texture so it’s easy to enjoy.
Delicata Squash: The star ingredient! It roasts quickly, skin included, with a naturally sweet flavor that makes those “croutons” irresistible.
Panko Breadcrumbs: Adds a crispy, golden crust on the squash for extra texture contrast.
Parmesan Cheese: Gives salty, nutty notes and melts into a deliciously crusty topping on the squash as well as a finishing sprinkle.
Fresh Herbs (Rosemary, Sage, Thyme): These hardy herbs give an aromatic, woodsy depth that pairs perfectly with the squash’s sweetness.
Pine Nuts or Walnuts: Toasted nuts add a satisfying crunch and earthy flavor that round out the salad.
Shallots: Thinly sliced shallots add subtle sharpness and freshness that brighten the salad.
Lemon Juice: Massaging the kale with lemon juice tenderizes it and adds vital acidity to balance the creamy dressing.
Caesar Dressing: Opt for your favorite creamy Caesar— it’s the glue that brings everything together with its tangy, savory charm.
Olive Oil and Garlic: Olive oil helps the squash roast beautifully, while garlic adds a gentle pungency to the breadcrumb crumb topping.
Salt & Pepper: Essential seasonings that enhance all the flavors.

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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.

Make It Your Way

I love to keep this Autumn Caesar Salad recipe versatile — sometimes I add shredded rotisserie chicken or slice up some spicy chicken sausage to toss in, making it a hearty main. You should definitely feel free to tailor it to your taste or dietary needs.

Vegetarian Version: I usually swap out traditional parmesan for a vegetarian-friendly asiago or parmesan, which keeps things flavorful but without rennet.
Vegan Twist: For my vegan friends, a plant-based Caesar dressing combined with dairy-free parmesan options works beautifully, and you can simply skip the cheese if you prefer.
Nut Alternatives: If pine nuts aren’t your thing, walnuts or even pumpkin seeds make for a great crunch substitute.

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

Step 1: Prep Your Workspace and Ingredients

Start by preheating your oven to 425°F and line a baking sheet with parchment or foil; this makes cleanup so much easier (trust me, you’ll want it hassle-free!). While the oven’s warming, deseed and cube your delicata squash into half-inch pieces. Destem and shred the kale finely—massaging it later is a must for getting it tender and bright. Slice your shallot thin and chop your fresh herbs. Getting everything prepped ahead helps avoid scrambling during roasting.

Step 2: Season and Coat the Squash

Toss the squash cubes with a tablespoon of olive oil, salt, and pepper right on your baking sheet, spreading them out into a single layer so they roast evenly. In a medium bowl, mix panko breadcrumbs, grated parmesan, chopped garlic, and your chosen herbs. Drizzle the remaining olive oil over the crumb mixture and toss well—it should clump a little when pressed. Now press this crumb coating all over the squash pieces; it sticks like magic and creates that irresistible golden crust.

Step 3: Roast Until Golden and Toast Nuts

Pop the tray into the oven on the top rack and roast for about 20 to 25 minutes. You’ll know they’re done when the squash is tender and the parmesan crust is beautifully golden. In the last 3-4 minutes, add the pine nuts (or walnuts) right onto the baking sheet to toast lightly—it amps up their flavor and adds that perfect crunch to the salad.

Step 4: Massage the Kale

While the squash roasts, place the kale, sliced shallots, and a pinch of salt in a large bowl. Squeeze half a lemon over the top and get in there with your hands. Start massaging the kale, pressing and scrunching gently—this softens the leaves, making them tender and bright green. It’s actually pretty satisfying to do! Set aside once it’s wilted but still has structure.

Step 5: Toss and Serve

Once your squash croutons and nuts are cool enough to handle, add them to the massaged kale along with shaved parmesan. Drizzle the Caesar dressing over everything and toss well so every bite is coated. Taste at this point and adjust seasoning with more salt or pepper if needed. Serve immediately to enjoy the contrast of creamy, crunchy, and fresh flavors.

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Tips from My Kitchen

Don’t Skip Massaging Kale: It transforms tough kale leaves into something tender yet still hearty; trust me, it’s a game changer.
Press the Breadcrumb Mixture: Make sure your panko and parmesan mixture sticks really well to the squash by pressing it on firmly—it creates that addictive crispy crust.
Toast Nuts Last Minute: Adding the pine nuts in the last few minutes of roasting gives them that perfect toasted flavor without burning.
Use Fresh Herbs: Fresh rosemary, sage, or thyme in those crumbs really elevates the taste, making it far from an ordinary salad.

How to Serve Autumn Caesar Salad with Roasted Delicata Squash Recipe

Garnishes

I love to finish this salad with a few extra shavings of parmesan and a quick drizzle of good-quality olive oil. Sometimes, I’ll throw on a few extra fresh herbs or a light sprinkle of cracked black pepper to keep things fresh and vibrant at the table.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled sausages, or just a rustic loaf of crusty bread to soak up leftover dressing. For a lighter meal, I serve it with a warm butternut squash soup or a simple lentil side for extra protein.

Creative Ways to Present

Once, for a Friendsgiving potluck, I served this salad individually plated in pretty shallow bowls layered with an extra sprinkle of toasted nuts and a lemon wedge on the side—everyone loved how elegant it looked! You can also serve it family-style in a wide serving bowl for a casual yet impressive addition.

Make Ahead and Storage

Storing Leftovers

While this salad is absolutely best fresh, I’ve kept leftovers in an airtight container in the fridge for up to 2 days. Just be aware the kale will soften a bit more, and the squash crust isn’t quite as crispy, but the flavors hold up nicely. I usually enjoy leftovers cold or at room temperature for convenience.

Freezing

I don’t recommend freezing the fully assembled Autumn Caesar Salad with Roasted Delicata Squash Recipe since the kale and dressing won’t thaw beautifully. However, you can freeze the roasted squash and crumb mixture separately, which reheats nicely for another salad or side dish.

Reheating

To bring leftovers back to life, I pop the roasted squash and nuts in a 350°F oven for 5-7 minutes to crisp them up again before tossing with fresh kale and dressing. This quick step really revives that crispy crust and warm, roasted flavor.

FAQs

Can I use a different type of squash if delicata isn’t available?

Absolutely! While delicata squash is ideal here because of its tender edible skin and sweetness, butternut squash is the best substitute. Just dice it similarly, and you’ll get a lovely, slightly sweeter flavor. The texture might be a little different but still delicious!
How do I know when the delicata squash “croutons” are done?

After roasting about 20-25 minutes, look for tender squash cubes with a golden-brown parmesan crust. You can test tenderness by poking a fork gently — it should slide in easily but the squash still holds its shape.
Can I make the salad in advance for a party?

It’s best to prep components ahead—roast the squash croutons and toast the nuts, and massage the kale separately. Keep them refrigerated in airtight containers and toss everything together right before serving to maintain freshness and texture.
What if I don’t like kale?

No worries! You can substitute baby spinach or romaine lettuce for a milder, less fibrous green. Just note that the texture and bite will be different, but the rest of the salad components are just as delicious with these substitutions.
Is this salad suitable for vegans?

Yes! Simply swap out the parmesan cheese for a vegan-friendly alternative or omit it entirely. Use a vegan Caesar dressing and skip any animal-derived ingredients, and you’ll have a fantastic vegan-friendly Autumn Caesar Salad with Roasted Delicata Squash.

Final Thoughts

This Autumn Caesar Salad with Roasted Delicata Squash Recipe really captures the spirit of fall in every bite — it’s cozy, fresh, and full of flavor complexity. I hope you give it a try soon; it’s one of those dishes that always makes me feel like I’m giving my body some good-for-me ingredients while still indulging in something delicious. Plus, it’s flexible enough to suit all kinds of eaters and occasions. So go ahead, grab a delicata squash next time you’re at the market and whip it up — you won’t regret it!