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· 4.4 from 19 reviews

There’s something about fall flavors that just warms you up from the inside out, and this Autumn Caesar Salad with Roasted Delicata Squash Recipe is exactly that kind of comforting dish. It’s a fresh twist on a classic Caesar salad—adding those sweet, tender delicata squash “croutons” that roast up with a cheesy, herby crust. Trust me, once you try it, you’ll want to serve it at every autumn gathering. Keep reading, because I’m going to share all my best tips so you get this salad perfect the first time!

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Why This Recipe Works

Balanced Flavors: The savory Caesar dressing pairs beautifully with the natural sweetness of delicata squash.
Texture Contrast: Tender kale massages into a silky texture, while the crispy parmesan crusted squash adds a fun crunch.
Simple Prep: With just a handful of steps, you’ll have an impressive salad without any stress.
Versatile for Seasons: Easily adaptable for vegetarians or vegans, and perfect for fall or winter holiday menus.

Autumn Caesar Salad with Roasted Delicata Squash, roasted delicata squash salad, fall Caesar salad recipe, seasonal squash salad, easy autumn salad - 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

Choosing the right ingredients is key to making this Autumn Caesar Salad with Roasted Delicata Squash Recipe shine. I always start with fresh, tender kale and the star ingredient: delicata squash, which is so easy to work with—no peeling required! Each add-in plays a special role, whether it’s flavor, texture, or a touch of richness.

Kale: Use curly kale, destemmed and finely shredded for the best texture and to make massaging easier.
Shallot: Adds a mild oniony bite without overpowering the salad.
Lemon Juice: Helps tenderize the kale and adds brightness to balance richness.
Delicata Squash: Naturally sweet with tender edible skin, perfect for roasting and crisping up with parmesan.
Olive Oil: Provides the fat needed to roast the squash and create that golden crust.
Panko Breadcrumbs: Give the squash croutons extra crunch and texture.
Parmesan Cheese: Used twice—for the savory crust and as shavings to top the salad.
Garlic: Adds a punch of aromatic flavor to the crumb topping.
Fresh Herbs (Rosemary, Sage, Thyme): Bring a woody, fragrant background note to the roasted squash.
Toasted Nuts (Pine Nuts or Walnuts): Add a buttery crunch that complements the squash’s softness.
Caesar Dressing: The classic creamy dressing pulls it all together with savory umami notes.
Kosher Salt & Black Pepper: Essential to season every layer and enhance all the 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.

Make It Your Way

This Autumn Caesar Salad with Roasted Delicata Squash Recipe is a fantastic canvas for your own twists, so don’t hesitate to play around. I love tossing in some extra protein or swapping in different nuts depending on what I have on hand.

Variation: Once, I roasted some chicken sausage alongside the squash croutons to turn the salad into an easy weeknight dinner. It was a winner and made it more filling without extra fuss.
Vegan Adaptation: I often swap the parmesan and traditional Caesar dressing for vegan versions—nutritional yeast and a cashew-based dressing keep the flavor rich and satisfying.
Nuts Swap: If pine nuts are pricey or you’re allergic, walnuts toasted just right add a lovely earthy crunch.

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

Step 1: Prep and Preheat Like a Pro

First, I get the oven going at 425°F and line my baking sheet with parchment. Having your ingredients prepped—squash diced, kale shredded, herbs chopped—makes the process feel smooth. The oven needs to be hot enough to get that squash beautifully tender and the parmesan crust golden, so don’t skip this step!

Step 2: Make the Parmesan Herb Crust Topping

In a medium bowl, I mix panko breadcrumbs, parmesan, garlic, and fresh herbs, then drizzle in olive oil slowly, stirring until it clumps slightly. This mixture is what makes the delicata squash shine with a crunchy, flavorful crust. Think of it like a crispy coating for your mini veggie “croutons.”

Step 3: Roast the Squash to Perfection

After tossing the squash cubes with olive oil, salt, and pepper, I spread them out in a single layer. Then I press the breadcrumb/parmesan mix gently on top to stick. Roast for about 20-25 minutes until golden and tender. Pro tip: add the nuts during the last 3-4 minutes to toast them just right without burning.

Step 4: Massage the Kale & Prepare the Base

While the squash is roasting, I grab a big bowl with shredded kale, sliced shallots, a pinch of salt, and lemon juice. Then comes the fun part: massaging the kale with your hands. This step softens the leaves and mutes bitterness, making the salad way more enjoyable. Keep massaging until the kale turns vibrant and tender.

Step 5: Toss It All Together and Serve

Once the squash and nuts are out of the oven, add them to the kale alongside shaved parmesan. Drizzle on your favorite Caesar dressing (grab a quality one—it really makes a difference!). Toss gently but thoroughly, then taste and season with salt and pepper as needed. Serve this beauty right away for the best crunch and freshness.

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Tips from My Kitchen

Choosing Delicata Squash: Look for firm squash with bright stripes; soft spots mean it’s past its prime.
Massaging Kale: Don’t rush this—massaging well transforms the tough leaves into a tender salad base.
Roast Evenly: Spread squash in one layer so every piece crisps up nicely; crowded trays steam instead of roast.
Add Nuts Late: Toast nuts at the end to avoid burning and keep their crunch fresh.

How to Serve Autumn Caesar Salad with Roasted Delicata Squash Recipe

Garnishes

I love topping this salad with an extra sprinkle of shaved parmesan right before serving, plus a few fresh herb leaves (sage or thyme work great) on top for a lovely aroma. A quick drizzle of good quality olive oil or an extra squeeze of lemon elevates it even further.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled sausages to make a full meal. For a vegetarian spread, I like serving it with warm crusty bread and a bowl of butternut squash soup. It’s cozy, with all those autumn vibes in one meal.

Creative Ways to Present

For a party, I’ve served this salad in individual small bowls or even hollowed-out mini pumpkins—that always gets oohs and ahhs! Or do build-your-own salad plates with all the components separately so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Autumn Caesar Salad with Roasted Delicata Squash Recipe, keep the salad and the squash croutons separate in airtight containers in the fridge. The squash holds up nicely, but mixing it too early can soften the kale. I usually eat leftovers cold or let them sit out for 15 minutes at room temp before enjoying.

Freezing

I don’t recommend freezing the salad once dressed—it gets soggy. However, the roasted delicata squash croutons freeze beautifully. Just portion them out, freeze on a tray, then transfer to a bag. Reheat in the oven to refresh the crunch before adding to a fresh kale salad.

Reheating

To reheat leftover squash croutons, pop them in a 350°F oven for about 8-10 minutes until warmed through and crispy again. Avoid microwaving if you want to maintain that chew-crisp texture. Then toss with fresh kale and dressing for the best flavor and mouthfeel.

FAQs

Can I use a different kind of squash if I can’t find delicata?

Absolutely! Butternut squash is a fantastic substitute here. Just peel and cube it roughly the same size as delicata, then roast with the same herbed parmesan topping. It won’t have the edible skin, but the flavor will be just as comforting and sweet.
How do I make this Autumn Caesar Salad vegan?

Swap out the parmesan and traditional Caesar dressing for their plant-based counterparts. Nutritional yeast mixed with a bit of garlic powder can mimic parmesan flavor, and there are some really good vegan Caesar dressings available in most stores or you can whip one up from cashews.
What’s the best way to massage kale for this salad?

Start with finely shredded or chopped kale, sprinkle with salt and lemon juice, then use your hands to massage by squeezing and rubbing the leaves for about 2-3 minutes. You’ll notice the kale softening and darkening in color—that means it’s ready!
Can I prepare this salad ahead of time?

Yes, prepping components in advance is a game changer. Roast your squash croutons and toast the nuts, then massage the kale and slice the shallots beforehand. Store everything separately in the fridge and toss just before serving to keep the textures fresh.

Final Thoughts

This Autumn Caesar Salad with Roasted Delicata Squash Recipe has become one of my favorite ways to enjoy fall produce in a fresh, vibrant way. It’s approachable yet impressive, and the blend of textures and flavors is just magical. I hope you have as much fun making it as I do eating it—give it a try and watch how quickly it disappears at your table!