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Autumn Caesar Salad with Roasted Delicata Squash Croutons Recipe

Autumn Caesar Salad with Roasted Delicata Squash Croutons Recipe
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★★★★★

5 from 6 reviews

This Autumn Caesar Salad features tender, massaged kale combined with roasted delicata squash croutons coated in a parmesan herb crust, toasted nuts, and shaved parmesan, all tossed in a creamy Caesar dressing. It’s a vibrant, seasonal twist on a classic Caesar that highlights fall flavors and textures for a delightful and nutritious salad.

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

  1. Prep: Preheat the oven to 425°F. Position an oven rack in the top third of the oven and line a baking sheet with parchment paper or foil for easy cleanup. Gather and prepare all salad and squash ingredients by cleaning, chopping, and measuring as listed.
  2. Prepare the squash: Place cubed delicata squash on the baking sheet. Drizzle with 1 tablespoon olive oil, season with kosher salt and ground black pepper, then toss to evenly coat. Spread the squash out in a flat, even layer. In a bowl, combine panko breadcrumbs, grated parmesan, garlic, and fresh herbs. Drizzle with the remaining 1 tablespoon of olive oil and toss until the mixture is crumbly but stays together when pressed. Press this parmesan coating onto the seasoned squash cubes to adhere well.
  3. Roast the squash croutons: Roast the coated squash in the preheated oven for 20-25 minutes until tender and golden brown on the outside. During the last 3-4 minutes, add pine nuts or chopped walnuts to the baking sheet to toast alongside the squash. Remove from oven and set aside.
  4. Massage the kale: While the squash roasts, place the shredded kale in a large bowl. Add the thinly sliced shallots and a good pinch of salt. Squeeze lemon juice over the kale and use your hands to massage the leaves until they become vibrant green and slightly wilted, releasing their bitterness and softening the texture.
  5. Assemble the salad: Add the roasted delicata squash croutons, toasted nuts, and shaved parmesan to the massaged kale. Drizzle Caesar dressing evenly over the top and toss well to combine all the ingredients thoroughly. Taste and adjust seasoning with additional salt and black pepper if needed.
  6. Serve: Serve the salad immediately for the best texture and flavor. Enjoy this hearty, flavorful autumn salad as a perfect starter or light main course.

Notes

  • Delicata squash skin is edible and softens when roasted, making it a convenient choice for croutons.
  • You can substitute walnuts or pine nuts with other nuts like pecans or almonds for different flavors.
  • Massaging kale reduces bitterness and makes the leaves tender and more enjoyable to eat.
  • Use a high-quality Caesar dressing or make your own for best flavor.
  • For a vegetarian version, ensure the Caesar dressing and parmesan cheese are vegetarian-friendly.
  • Storage: The salad is best served fresh; if needed, store components separately and combine before serving to maintain texture.

Nutrition

Keywords: Autumn salad, Caesar salad, kale salad, delicata squash, roasted squash croutons, fall salad, healthy salad, vegetarian salad

Find it online: https://servedbynora.com/autumn-caesar-salad-with-roasted-delicata-squash-croutons-recipe/