Autumn Caesar Salad
Give classic Caesar salad a fall-inspired twist! This Autumn Caesar Salad recipe has all the familiar flavors of the classic but uses hearty, in-season ingredients to create extra-satisfying textures. Simply toss massaged kale with shaved parmesan, toasted pine nuts, parmesan roasted delicata squash "croutons," & your favorite Caesar dressing.
Ingredients
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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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!