Autumn Caesar Salad with Roasted Delicata Squash Croutons
This Autumn Caesar Salad with Roasted Delicata Squash Croutons brings a seasonal twist to a classic dish with delicious flavors and textures.
Equipment
- oven
- baking sheet
- medium bowl
- large bowl
Ingredients
Salad Base
- 1 bunch kale destemmed & shredded or finely chopped
- 1 large shallot thinly sliced
- ½ lemon lemon juice from fresh lemon
- ⅓ cup pine nuts or chopped walnuts
- ⅓ cup shaved parmesan
- ⅓ cup Caesar dressing of choice
Delicata Squash Croutons
- 1 medium delicata squash about 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 hardy fresh herbs such as rosemary, sage, or thyme
- kosher salt to season
- ground black pepper to season
Instructions
Preparation
- Preheat the oven to 425 degrees F, line a baking sheet with parchment paper, and gather the ingredients.
- Place the cubed delicata on the prepared baking sheet, drizzle with 1 tablespoon olive oil, season, and toss.
- Combine panko, parmesan, garlic, and herbs in a bowl, drizzle with remaining olive oil, and mix.
- Sprinkle the mixture over the squash and press to adhere.
- Roast in the oven for 20-25 minutes until tender and golden.
- Meanwhile, place the kale in a bowl, add shallots, salt, and lemon juice, and massage until wilted.
- Combine roasted squash, toasted nuts, and shaved parmesan with the kale, drizzle with dressing, and toss to serve.
Notes
Best enjoyed fresh, and leftovers can be stored for up to 2 days. Can be made ahead by prepping components separately.
Nutrition
Serving: 1salad servingCalories: 450kcalCarbohydrates: 30gProtein: 10gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 15mgSodium: 350mgPotassium: 550mgFiber: 6gSugar: 3gVitamin A: 150IUVitamin C: 40mgCalcium: 20mgIron: 15mg
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