Description
This Autumn Caesar Salad features massaged kale and roasted delicata squash croutons coated in a parmesan herb crust, combined with pine nuts, shaved parmesan, and Caesar dressing for a flavorful seasonal twist on a classic salad.
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: Preheat the oven to 425 degrees F, placing a rack in the top third. Line a baking sheet with parchment paper or foil. Prepare ingredients by destemming and shredding kale, deseeding and cubing delicata squash, slicing shallots, and chopping herbs.
- Prepare the squash: Place cubed squash on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat and spread evenly. In a bowl, mix breadcrumbs, parmesan, garlic, and chopped herbs, then drizzle remaining olive oil and toss until crumbly but sticky. Press this mixture onto the squash cubes to adhere.
- Roast the squash croutons: Roast in the oven for 25 minutes until tender and golden. In the last 4 minutes, add pine nuts or walnuts to toast alongside. Remove from oven and set aside.
- Massage the kale: While squash roasts, place kale in a large bowl with shallots and a pinch of salt. Squeeze lemon juice over and massage the kale with hands until leaves wilt and turn vibrant green. Set aside.
- Assembly: Add squash croutons, toasted nuts, and shaved parmesan to the kale. Drizzle Caesar dressing and toss to combine well. Taste and season with more salt and pepper if desired. Serve immediately.
Notes
- Delicata squash has a naturally sweet flavor and tender skin perfect for roasting; peel not required. If unavailable, cubed butternut squash (about 3 cups) can be substituted.
- For a vegetarian option, use rennet-free parmesan or omit cheese. For a vegan version, use dairy-free parmesan and plant-based Caesar dressing.
- This salad serves 2 as a main dish or 4 as a side; scale up the recipe as needed for larger groups.
- Adding proteins like shredded rotisserie chicken, chicken sausage, crispy parmesan chicken, or meatballs makes it heartier.
- Leftovers keep well in an airtight container in the refrigerator for up to 2 days; enjoy cold or at room temperature.
- To make ahead, roast squash and massage kale separately, storing components refrigerated, then combine with dressing just before serving.
- Prepare chopping of squash and kale in advance to reduce meal prep time to about 10 minutes before cooking and assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg
