Description
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Ingredient Notes:
- Delicata squash is 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)