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· 4.5 from 28 reviews

If you’re looking for a salad that perfectly captures the cozy, warm flavors of fall but still feels fresh and lively, you’re going to love this Autumn Caesar Salad with Roasted Delicata Squash Recipe. It’s the kind of salad that feels like a hug in a bowl — crunchy, creamy, with a hint of sweet roasted squash and that classic Caesar zing. Honestly, I first made this on a chilly October evening, and it instantly became a go-to favorite for all the autumn gatherings I hosted. Stick around, and I’ll walk you through every step so you nail it just like I do.

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Why This Recipe Works

Seasonal Touch: Roasted delicata squash adds a naturally sweet, comforting fall flavor that elevates the classic Caesar salad.
Texture Harmony: Crispy squash “croutons” combined with tender kale and crunchy nuts create irresistible mouthfeel.
Balanced Dressing: The Caesar dressing brings savory tanginess that perfectly complements the richness of roasted squash and parmesan.
Easy to Make: With simple roasting and massaging techniques, even novice cooks can pull off this impressive seasonal salad.

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

The delicious magic of this Autumn Caesar Salad with Roasted Delicata Squash Recipe really starts with fresh, thoughtfully picked ingredients. Each component plays an important role, from the tender kale base to the sumptuous roasted squash “croutons.” Make sure to pick a fresh delicata squash with its beautiful green-striped skin intact — no peeling needed here, which saves time!

Kale: Its sturdy leaves hold up well to the hearty dressing and get tender after massaging, giving you that perfect tender but still robust salad base.
Delicata squash: Known for its sweet flavor and edible skin, it roasts quickly and adds a caramelized bite that works beautifully in place of bread croutons.
Shallots: Thinly sliced for a mild, sweet pickled punch that wakes up the salad’s flavors.
Lemon juice: Brightens and softens kale during massaging, making the greens more enjoyable when dressed.
Parmesan cheese: Shaved and also mixed in the squash coating, it adds umami richness and a satisfying salty crunch.
Caesar dressing: Brings classic tang and creaminess that ties all the elements together.
Pine nuts or walnuts: Toasted on the baking sheet at the end to add warm, toasty crunch and a nutty contrast.
Fresh herbs (like rosemary, sage, thyme): Infuse the squash croutons with fragrant, earthy notes that feel so autumnal.
Panko breadcrumbs: Help create a crisp, golden coating on the squash without overpowering its delicate flesh.
Olive oil, salt, pepper, garlic: Essential seasoning staples for roasting and bringing out 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.

Tweak to Your Taste

This Autumn Caesar Salad with Roasted Delicata Squash Recipe is wonderfully adaptable. I often play around with the nuts and herbs depending on what I have on hand or what mood I’m in. You’ll find it’s easy to make vegetarian or even vegan by swapping out the cheese and dressing — without losing any of its charm.

Variation: I love adding shredded rotisserie chicken for a quick protein boost when I want a fuller meal. It adds heartiness but doesn’t overpower those autumn flavors.
Dairy-Free: Try a vegan Parmesan substitute and dairy-free Caesar dressing to make it vegan-friendly — still delicious and satisfying.
Herb Swap: Rosemary and sage are my favorites, but thyme or even fresh oregano work beautifully to keep things fresh but earthy.
Nut Choices: Pine nuts are classic and buttery, but walnuts add a deep, warm crunch when toasted. Feel free to experiment.

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

Step 1: Prep Like a Pro

First things first: preheat your oven to 425°F and position a rack in the upper third. Line your baking sheet with parchment or foil — trust me, cleanup gets a lot easier this way! Next, chop your delicata squash into ½-inch cubes, destem and finely shred the kale (this step takes about 5-7 minutes but feels oddly therapeutic), and thinly slice the shallot. Having everything ready upfront makes the cooking flow so smooth.

Step 2: Season and Coat the Squash

Place the squash chunks on your prepared baking sheet. Drizzle with half the olive oil, sprinkle a nice pinch of salt and cracked black pepper, then toss to coat evenly. In a separate bowl, mix together the panko, parmesan, garlic, and herbs. Pour the remaining olive oil in and stir until the mixture clumps a bit when pressed – that’s what you want for a crispy, flavorful crust. Press this mixture onto the squash cubes — I use my hands for better coverage. This is where the magic really begins!

Step 3: Roast to Golden Perfection

Pop the squash into the oven for 20-25 minutes. You want the squash tender and the parmesan crust golden and slightly crunchy. In the last 3-4 minutes, toss your nuts onto the pan so they toast lightly alongside the squash. The smell at this point? Incredible. Once done, pull the pan out and set aside—be careful, it’s hot!

Step 4: Massage Your Kale

While the squash roasts, it’s kale-massaging time! Place the kale in a large bowl, add the shallots and a pinch of salt, then squeeze over the lemon juice. Now roll up your sleeves and really work the lemon and salt into those leaves with your hands. Don’t rush this step — the kale will soften and take on a vibrant green hue. This makes such a difference in both flavor and texture.

Step 5: Bring It All Together

Add the roasted squash croutons, toasted nuts, and shaved parmesan to your massaged kale. Drizzle on your Caesar dressing and toss everything well. Taste and adjust salt and pepper as needed, then serve immediately. This salad shines best fresh, but it’s just as pretty eaten at room temperature.

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Pro Tips for Making Autumn Caesar Salad with Roasted Delicata Squash Recipe

Use Fresh Herbs: I always chop the herbs finely for the squash coating—it really makes the flavor pop without overpowering.
Don’t Skip the Kale Massage: It’s a small step that transforms tough kale into a tender, more flavorful green—totally worth it.
Toast Nuts at the End: Adding the pine nuts or walnuts in the last few minutes means they’re perfectly toasted, not burnt.
Even Layering on the Squash: Make sure your squash is in a single layer on the sheet to roast evenly and crisp up nicely.

How to Serve Autumn Caesar Salad with Roasted Delicata Squash Recipe

Garnishes

When I serve this salad, I love adding a few extra shavings of Parmesan on top for that fresh, salty burst right at the end. Sometimes I sprinkle a little extra fresh thyme or a pinch of flaky sea salt just before serving to wake up the flavors even more.

Side Dishes

This salad is fantastic alongside roasted chicken or pork tenderloin. For Thanksgiving, it’s become my must-have side instead of traditional salads because it stands up to big, hearty mains while still feeling light and refreshing.

Creative Ways to Present

For parties, I like serving this salad in individual mason jars or small bowls so everyone can appreciate the colorful layers. The golden squash croutons on top really pop visually and make it look so inviting on any autumn-themed table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — which might be rare, but it happens — store the salad components separately if possible. Keep the squash croutons and massaged kale in airtight containers in the fridge, then toss together just before eating. That keeps textures fresh and delicious.

Freezing

I haven’t had great results freezing this salad because the kale and dressing don’t freeze well, and the roasted squash loses some texture. For best results, enjoy it fresh or within a couple days refrigerated.

Reheating

If you want to enjoy leftovers warm, I suggest reheating just the squash croutons in a toaster oven or skillet to crisp them back up, then tossing them into fresh-massaged kale and dressing. I avoid reheating the fully dressed salad as the kale can get soggy quickly.

FAQs

Can I use other types of squash instead of delicata?

Absolutely! Butternut squash makes a great substitute, though it requires peeling before cubing. Acorn squash can work too, though delicata’s thin edible skin is part of what makes this recipe so easy and delicious.
Is this salad suitable for vegetarians or vegans?

Yes! For vegetarians, just use a cheese made without animal rennet, and for vegans, swap the Parmesan and Caesar dressing with plant-based alternatives. The roasted squash and kale still shine beautifully on their own.
How long does the salad stay fresh?

It’s freshest when eaten right after assembly, but stored separately in airtight containers, the components last up to 2 days in the fridge and can be tossed together at mealtime.
Can I make this salad in advance for a dinner party?

Yes! Roast the squash croutons and massage the kale ahead of time, then store them separately. Right before serving, toss everything together with the dressing for best flavor and texture.

Final Thoughts

This Autumn Caesar Salad with Roasted Delicata Squash Recipe has become one of my favorite ways to welcome fall into the kitchen. It strikes that balance between familiar comfort and seasonal excitement, and every bite feels like a little celebration. If you’ve never roasted delicata squash or massaged kale before, this salad is the perfect gentle introduction, and I hope you enjoy making it as much as I do. So grab your cutting board, heat your oven, and let’s turn these simple ingredients into something wonderful for your table.