Autumn Caesar Salad with Delicata Squash Croutons | PWWB (2024)

1

Prepare the delicata squash for roasting. Place the bite-sized pieces of squash on a baking sheet, then toss with a little olive oil & S&P. Arrange the seasoned squash in an even layer such that the individual pieces are situated kind of snugly against each other. Why? ⇢This arrangement creates a lot of surface area for the crispy parmesan-panko crust, helping prevent burning.

2

Prep the parmesan-panko crust. This flavorful & crispy panko breadcrumb topping is super easy to prepare & adds a ton flavor & texture! In a small bowl, combine panko breadcrumbs, grated parmesan, chopped fresh herbs, garlic & a little olive oil. The mixture should be wet enough to press together, but still relatively crumbly. Sprinkle the mixture over the delicata, pressing it down so it adheres to the squash.

3

Roast the delicata squash “croutons.”Transfer to the oven & roast until the squash is tender & the crispy topping is browned, about 20-25 minutes. Tip! ⇢If you’d like to add nuts to your autumn Caesar salad, sprinkle them on the sheet pan with the squash in the last 5 minutes of roasting, toasting the nuts beautifully by the time the squash “croutons” are ready to pull from the oven!

1

Destem the kale. Grab hold of the leaf at the base of the stem, then slide your hand along the stem to easily separate the leaf (you can also do this with a knife, if you prefer!). Why? ⇢ Kale stems are super tough & a bit more bitter than the leaves, so there’s no need to use them for kale salad. Compost the stems (or give them to your pups!).

2

Finely chop. Stack a few destemmed kale leaves, then tightly roll them into a bundle. From there, use a large knife to chop the pile of kale leaves into finely shredded pieces – the finer the better!

3

Massage. The key to a tender, easy-to-chew kale salad! Place the shredded kale in a large bowl with some finely sliced shallots, freshly squeezed lemon juice, & a good pinch of coarse salt. Using your hands, really work the salt & lemon juice into the kale, until it softens & turns vibrantly green. Why? ⇢ Massaging helps break down kale’s tough, fibrous texture, making it easier to chew. This tiny step makes a HUGE difference in the texture of your greens.

This Autumn Caesar Salad is easily the most well-loved recipe we’ve shared here on PWWB this fall! It’s one of Chris’ favorite recipes we’ve made all year & it’s gotten rave reviews from everyone who has tried it since.

One of the reasons we love it so much is that it has all the flavor & texture you crave from a classic Caesar salad, but it uses in-season ingredients for the perfect fall-inspired twist.

We’ve swapped classic crunchy romaine lettuce for massaged kale to create an especially hearty & nutrient-dense base to the salad, & the “croutons” are bite-sized pieces of parmesan-panko crusted roasted delicata squash. Toss it all in your favorite Caesar dressing, & dinner is served – so simple, so satisfying, & so perfectly seasonal!

Perfect for meal prep lunches, fall dinner parties, & special occasions like Thanksgiving or Friendsgiving, this hearty fall Caesar salad is one of our favorite fall recipes ever, & we can’t wait for you to try it. Be sure to check the Recipe Notes, below, for a few serving suggestions + easy variations. ♡ Happy autumn!

Ingredients

Scale

• 1 bunch kale, destemmed & shredded or finely chopped (about 3 cups chopped) ⁠
• 1 large shallot, thinly sliced⁠
• ½ lemon, juiced⁠
• delicata squash “croutons” (below)⁠
• ⅓ cup pine nuts or chopped walnuts
• ⅓ cup shaved parmesan⁠
• ⅓ cup Caesar dressing of choice

for the squash croutons:⁠

• 1 medium delicata squash (roughly 1 pound), deseeded & sliced into 1/2-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

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1. Prep: Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up & set aside. Gather & prep ingredients according to Ingredients List, above, e.g. clean & chop the squash, destem & shred the kale, etc.
2. Prepare the squash: Place the cubed delicata on the prepared baking sheet. Drizzle with 1 tablespoon of the oil, seasoning with a good pinch salt & ground black pepper as desired. Toss to combine, then arrange in an even, flat layer. In a medium bowl, combine the breadcrumbs, parmesan, garlic, & fresh herbs. Drizzle the remaining 1 tablespoon olive oil over top, then toss to combine well – the mixture should be relatively crumbly but wet enough to clump when pressed together. Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.
3. Roast the squash croutons: Transfer to the oven & roast 20-25 minutes, until the squash is tender & the parmesan crust is golden brown. In the last 3-4 minutes of roasting, add the pine nuts or chopped walnuts to the sheet pan to toast. Remove from the oven & set aside.
4. Massage the kale: Meanwhile, as the squash roasts, massage the kale. Place the shredded or finely chopped kale in a large bowl, topping with the thinly sliced shallots & a good pinch of salt. Squeeze the lemon juice over top. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrant green & wilty. Set aside. ⁠
5. Assembly: To the massaged kale, add the squash croutons, toasted nuts, & shaved parmesan. Drizzle the Caesar dressing over top, then toss to combine well. Taste & season with additional salt & ground black pepper as needed. Serve immediately. Enjoy!

• Ingredient Notes:
  • Delicata squashis my favorite winter squash. Its flavor is naturally sweet, & its skin is tender enough to eat – no peeling required! Identify it by its signature dark green & white/light yellow striped pattern & oblong, scalloped shape. If you cannot find delicata squash, cubed butternut squash is a great substitute for this recipe – aim for about 3 cups cubed.
  • Easy Variations: This Autumn Caesar Salad recipe is naturally meatless. For a vegetarian version, omit the asiago/parmesan or use your favorite rennet-free asiago/parmesan. To take it a step further & make it vegan, opt for your favorite dairy-free asiago/parmesan instead or omit added cheese altogether & use your favorite plant-based Caesar dressing.
• Portions & Serving Suggestions:
  • Portions: As written, this recipe yields a large salad, suitable for feeding 2 as a main dish (perhaps with another add-in) or 4 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
  • Serving Suggestions:While we love the flavors & textures of this salad all on their own, you can easily add a protein to make it a little heartier. To keep things simple, toss in some shredded rotisserie chicken or slice some chicken sausage up to roast alongside the squash croutons. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or serve with meatballs – delicious!
• Storage & Make-Ahead:
  • Storage Instructions: While best enjoyed fresh, Autumn Caesar Salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
  • Make-Ahead Instructions:This Autumn Caesar Salad is best enjoyed fresh, within a few hours of assembly. If you’d like to make it ahead of time, for meal prep or a holiday dinner, I suggest prepping the components in advance. Roast the squash croutons, massage the kale, & store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 5, above.
• 10-Minute Meal Prep: Despite it being a pretty simple recipe, a little meal prep goes a long way in pulling this Autumn Caesar Salad recipe together for a weeknight dinner or holiday meal.Take care of chopping the squash & kale in advance – it takes 10 minutes, tops – & you can jump straight into roasting & assembly at dinnertime!
  • Destem & finely shred 1 bunch of kale. 1 Halve, deseed, & slice 1 large delicata squash into ½-inch pieces. Finely chop your fresh herbs of choice. Transfer to separate airtight containers & store in the refrigerator for up to 5 days. (10 minutes active prep)