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Autumn Caesar Salad with Delicata Squash Croutons

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Simply toss massaged kale with shaved parmesan, toasted pine nuts, parmesan roasted delicata squash “croutons,” & your favorite Caesar dressing.[1]

Ingredients

Scale
  • For the Salad
  • 1 delicata squash, cut into cubes (about 2 cups)
  • 2 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh herbs (thyme, rosemary, or sage)
  • 1/4 cup pine nuts or walnuts, chopped
  • 1 large bunch kale, destemmed and shredded
  • 1 small shallot, thinly sliced
  • Juice of 1 lemon
  • 1/4 cup shaved parmesan cheese
  • For the Dressing
  • Caesar dressing, homemade or store-bought

Instructions

  1. Prep:
  2. 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 cleanup & set aside. Gather & prep all ingredients per the Ingredients List. Clean & chop the squash, destem & shred the kale, etc.
  3. Prepare the squash:
  4. Place the cubed delicata squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, seasoning with salt & black pepper to taste. Toss to combine & arrange in an even layer.
  5. Make the parmesan coating:
  6. In a medium bowl, combine the breadcrumbs, parmesan, garlic, & fresh herbs. Drizzle the remaining 1 tablespoon olive oil and toss to combine until the mixture is crumbly but wet enough to clump.
  7. Coat squash:
  8. Sprinkle the parmesan coating over the seasoned delicata squash, pressing lightly to adhere.
  9. Roast the squash croutons:
  10. 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.
  11. Massage the kale:
  12. While squash roasts, place the shredded kale in a large bowl. Top with sliced shallots & a good pinch of salt. Squeeze lemon juice over top. Massage the kale, working the lemon in until leaves are vibrant green & wilted. Set aside.
  13. Assembly:
  14. To the massaged kale, add the squash croutons, toasted nuts, & shaved parmesan. Drizzle with Caesar dressing & toss well. Taste & season as needed. Serve immediately.

Find it online: https://www.delicetreats.com/autumn-caesar-salad-recipe/