Description
A vibrant Autumn Caesar Salad featuring tender massaged kale, roasted delicata squash croutons with a crispy parmesan herb crust, toasted nuts, and shaved parmesan, all tossed in a creamy Caesar dressing. Perfect as a light main or flavorful side dish celebrating seasonal fall ingredients.
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
Delicata 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 the Oven and Ingredients: Preheat the oven to 425 degrees F and position a rack in the top third. Line a baking sheet with parchment paper or foil. Prepare all ingredients by cleaning, destemming, shredding kale, and cutting squash into ½-inch cubes.
- Prepare the Squash: Place the cubed delicata squash on the baking sheet. Drizzle with 1 tablespoon olive oil and season generously with kosher salt and black pepper. Toss to coat evenly and spread into a flat layer. In a bowl, combine panko breadcrumbs, grated parmesan, minced garlic, and chopped fresh herbs. Drizzle remaining 1 tablespoon olive oil over the mixture and toss until crumbly but moist enough to bind. Sprinkle this parmesan coating over the squash cubes, pressing lightly to adhere.
- Roast the Squash Croutons: Roast in the preheated oven for 25 minutes until tender and the parmesan crust is golden brown. In the last 3 to 4 minutes, add pine nuts or walnuts to the sheet pan to toast together. Remove from oven and set aside.
- Massage the Kale: While the squash roasts, place shredded kale in a large bowl with thinly sliced shallots and a pinch of salt. Squeeze lemon juice over the mixture. Using your hands, massage the kale vigorously until the leaves become tender, wilted, and bright green. Set aside.
- Assemble the Salad: To the massaged kale, add the roasted squash croutons, toasted nuts, and shaved parmesan. Drizzle Caesar dressing evenly over the salad and toss thoroughly to combine. Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately and enjoy.
Notes
- Delicata squash has a tender skin and sweet flavor; peel is unnecessary. If unavailable, use butternut squash cut into similar-sized cubes.
- For a vegetarian version, use rennet-free parmesan or omit cheese. For vegan, substitute dairy-free parmesan and a plant-based Caesar dressing.
- This recipe serves 2 as a main or 4 as a side. Double or triple for larger gatherings.
- Add protein like shredded rotisserie chicken, chicken sausage, crispy parmesan crusted chicken, or meatballs to make it heartier.
- Store leftovers 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, refrigerate, and toss together just before serving.
- Prep chopping in advance to reduce meal assembly time; destemming and shredding kale and cutting squash takes about 10 minutes.
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: 18 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg
