Autumn Caesar Salad with Roasted Delicata Squash Croutons
A delicious Autumn Caesar Salad topped with roasted delicata squash croutons for the perfect seasonal twist.
Equipment
- Baking Sheet
- large bowl
- medium bowl
- parchment paper
Ingredients
- 1 bunch kale destemmed & shredded or finely chopped (about 3 cups chopped)
- 1 large shallot thinly sliced
- ½ lemon juice
- 1 medium delicata squash roughly 1 pound, deseeded & sliced into ½-inch cubes
- ⅓ cup pine nuts or chopped walnuts
- ⅓ cup shaved parmesan
- ⅓ cup Caesar dressing of choice
- 2 tablespoons olive oil divided
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 clove garlic finely chopped or grated
- 3 tablespoons hardy fresh herbs such as rosemary, sage, or thyme
- kosher salt to season
- ground black pepper to season
Instructions
Preparation Steps
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Prepare the squash by cubing and seasoning it on the baking sheet with olive oil, salt, and pepper.
- In a medium bowl, combine panko breadcrumbs, parmesan, garlic, and fresh herbs, then coat the seasoned squash with the mixture.
- Roast the squash croutons for 20-25 minutes, adding nuts in the last 3-4 minutes to toast.
- Massage the kale in a large bowl with the thinly sliced shallots, salt, and lemon juice until vibrant and wilted.
- Assemble the salad by combining the massaged kale, roasted squash croutons, nuts, and Caesar dressing, and toss to combine.
Notes
Delicata squash is a sweet winter squash that doesn't need peeling. This recipe is vegetarian and can be made vegan by using dairy-free cheese.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 40mgCalcium: 150mgIron: 2mg
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