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Autumn Caesar Salad with Delicata Squash Croutons

Autumn Caesar salad with delicata squash croutons pairs crisp romaine and creamy, tangy dressing with tender roasted squash browned at the edges. Roast the squash at 425°F, then toss the salad just before serving for a fresh, crunchy finish.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling time 5 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 244
Ingredients Equipment Method Notes

Ingredients
  

Roast the squash croutons
  • 1 delicata squash medium (about 1.5 pounds)
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
For the Caesar dressing
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp anchovy paste
  • 1 cloves garlic small, finely grated
  • 0.25 cup Parmesan cheese finely grated, divided
  • 2 tsp water
  • 0.125 tsp black pepper freshly ground
For the salad
  • 2 romaine hearts (about 1 pound), washed, dried, and chopped

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

Roast the squash croutons
  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Cut the squash crosswise into 1/2-inch-thick half-moons.
  5. Toss the squash with the olive oil and kosher salt.
  6. Spread the squash in a single layer on the baking sheet.
  7. Roast for 22 to 28 minutes, turning the pieces halfway through, until tender and browned at the edges.
  8. Let the squash cool on the baking sheet for 5 minutes.
Mix the Caesar dressing
  1. Whisk the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, 2 tablespoons of the Parmesan, water, and black pepper in a small bowl until smooth.
Assemble the salad
  1. Toss the romaine with the dressing in a large bowl until evenly coated.
  2. Top with the squash croutons and the remaining 2 tablespoons of Parmesan.
  3. Serve.

Notes

For the best texture, let the squash cool before tossing the salad so the romaine stays crisp. Refrigerate leftover components separately for up to 3 days; freezing is not recommended. For a vegetarian version, use vegetarian Worcestershire sauce and omit the anchovy paste.