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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons combines crisp romaine, shaved parmesan, and caramelized 1/2-inch squash rings roasted at 425°F. A creamy homemade Caesar dressing ties everything together, finished with toasted pepitas for crunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 romaine chopped
  • 0.5 cup parmesan shaved
  • 0.25 cup pepitas toasted
Roasted delicata squash croutons
  • 1 delicata squash halved, seeded, and sliced into 1/2-inch rings
  • 2 tbsp olive oil
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 garlic minced
  • 1 tsp Dijon
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat oven to 425°F, then toss the delicata squash rings with olive oil, salt, and black pepper until evenly coated with a light sheen.
  2. Roast for 20-25 minutes on a sheet pan, flipping halfway, until caramelized with browned edges.
Make the Caesar dressing
  1. Whisk mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and black pepper until smooth and creamy, with no visible garlic lumps.
Assemble and finish
  1. Toss chopped romaine with the Caesar dressing until glossy and evenly coated.
  2. Add shaved parmesan and toss again just to distribute the cheese through the leaves.
  3. Arrange the dressed romaine on plates and top with the roasted delicata rings as croutons.
  4. Scatter toasted pepitas over the top and finish with extra parmesan for a savory crunch.

Notes

For best texture, roast the squash on a preheated sheet pan and spread the rings in a single layer so they caramelize instead of steam. Store leftovers covered in the refrigerator up to 2 days; keep pepitas separate if possible to maintain crunch. Freezing isn’t recommended for this salad, but you can freeze the roasted squash rings up to 1 month and rewarm in a 425°F oven. For a lighter option, use light mayo in the Caesar dressing while keeping the same lemon and Worcestershire for flavor.