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Autumn Caesar Salad With Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons features roasted squash rings for crunchy, caramelized bites and chopped romaine tossed with a creamy Caesar dressing. Finished with shaved parmesan and toasted pepitas, this side dish balances rich, tangy, and nutty flavors in every forkful.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 romaine Chopped.
  • 0.5 cup parmesan Shaved.
  • 0.25 cup pepitas Toasted.
Delicata squash croutons
  • 1 delicata squash Halved, seeded, and sliced into 1/2-inch rings.
  • 2 tbsp olive oil
  • salt Use to season the squash and dressing to taste.
  • pepper Use to season the squash and dressing to taste.
Caesar dressing
  • 0.33 cup mayo
  • 2 tbsp parmesan
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire
  • 2 clove garlic Minced.
  • 1 tsp Dijon
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the delicata squash croutons
  1. Preheat the oven to 425°F, then toss the delicata rings with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a sheet pan.
  2. Roast for 20-25 minutes, flipping halfway, until caramelized and browned at the edges. Remove when the rings look crisp-tender and visibly golden.
Make and toss the Caesar salad
  1. Whisk the Caesar dressing ingredients—mayo, parmesan, lemon juice, Worcestershire, minced garlic, Dijon, salt, and pepper—until smooth. Stop when no garlic or Dijon bits remain.
  2. Toss the chopped romaine with Caesar dressing and shaved parmesan until glossy and evenly coated. Add more dressing as needed so every leaf lightly clings.
Assemble
  1. Arrange the dressed romaine on plates, then top with the roasted delicata rings as croutons. Distribute them so you get crunch in every serving.
  2. Scatter toasted pepitas over the top, then finish with extra parmesan. Serve immediately while the squash still feels crisp.

Notes

Pro tip: roast the squash in a single layer for better browning, and flip halfway so both sides caramelize. Store leftover dressing separately in the fridge for up to 5 days; the salad is best the day it’s assembled, while roasted squash keeps up to 3 days (reheat at 425°F for 5-8 minutes to re-crisp). Freezing is not recommended for the dressed salad. For a lighter option, swap mayo for light mayo while keeping the same lemon and Dijon balance.