Description
A vibrant Autumn Caesar Salad featuring massaged kale, thinly sliced shallots, and tangy lemon juice, topped with roasted delicata squash croutons coated in parmesan and fresh herbs, toasted nuts, shaved parmesan, and Caesar dressing. This salad offers a perfect balance of sweet, savory, and fresh flavors, making it an ideal seasonal dish for fall gatherings or a hearty side.
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
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 of the oven. Line a baking sheet with parchment paper or foil for easy cleanup. Prepare all ingredients by chopping the kale, slicing the shallot, deseeding and cubing the squash, and finely chopping the herbs.
- Prepare the squash: Place cubed delicata squash on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss to coat evenly and spread in a flat layer. In a medium bowl, combine breadcrumbs, grated parmesan, garlic, and chopped herbs. Drizzle remaining 1 tablespoon olive oil over the mixture and toss well until crumbly but moist enough to stick together. Press this mixture onto the squash cubes to coat them thoroughly.
- Roast the squash croutons: Roast the coated squash in the oven for 25 minutes until tender and golden brown on top. In the last 4 minutes, add pine nuts or chopped walnuts to the sheet pan to toast alongside. Remove from the oven and set aside.
- Massage the kale: While the squash roasts, place the shredded kale into a large bowl. Add thinly sliced shallots and a pinch of salt. Squeeze lemon juice over the kale and use your hands to massage it until the leaves turn vibrant green and soften.
- Assemble the salad: To the massaged kale, add the roasted squash croutons, toasted nuts, and shaved parmesan. Drizzle Caesar dressing over the top and toss thoroughly to combine. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately and enjoy.
Notes
- Delicata squash is preferred for its sweet flavor and tender skin, which does not require peeling. If unavailable, cubed butternut squash (about 3 cups) is a great substitute.
- For a vegetarian version, use rennet-free asiago or parmesan cheese or omit the cheese entirely. To make this salad vegan, opt for dairy-free cheese alternatives or omit cheese and use a plant-based Caesar dressing.
- This recipe yields a large salad suitable for 2 servings as a main dish or 4 servings as a side dish. Double or triple for larger groups.
- Add protein such as shredded rotisserie chicken, chicken sausage, crispy parmesan chicken, or meatballs to make it more hearty.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and enjoyed cold or at room temperature.
- For meal prep, roast the squash and massage the kale in advance and store separately in airtight containers. Combine just before serving.
- To save time, prep chopping of squash and kale up to 5 days ahead and refrigerate.
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: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
