Description
Crisp autumn leaves inspire this reinvented caesar salad, where delicata squash transforms into golden, crunchy croutons. Earthy roasted squash and tangy parmesan create a seasonal twist that will delight your palate with rich, comforting flavors.
Ingredients
Scale
Main Ingredients:
- 1 bunch kale, destemmed and finely chopped (about 3 cups)
- 1 medium delicata squash (about 1 pound), deseeded and cubed into ½-inch pieces
- ⅓ cup pine nuts or chopped walnuts, toasted
- ⅓ cup shaved parmesan
Salad Dressing and Flavor Enhancers:
- ⅓ cup caesar dressing of choice
- ½ lemon, juiced
- 1 large shallot, thinly sliced
- 1 clove garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh herbs (such as rosemary, sage, or thyme)
Coating and Seasoning:
- 2 tablespoons olive oil, divided
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Warm the oven to 425°F (220°C) and position a rack in the upper third of the oven. Cover a baking sheet with parchment paper.
- Slice delicata squash into uniform cubes, ensuring consistent sizing for even roasting. Coat squash with olive oil and season generously with salt and pepper.
- Create a crispy herb-parmesan coating by mixing breadcrumbs, grated parmesan, minced garlic, and finely chopped fresh herbs. Drizzle with remaining olive oil to create a clumpy texture.
- Distribute seasoned squash cubes across the baking sheet, maintaining space between pieces. Sprinkle the herbed breadcrumb mixture over squash, gently pressing to adhere.
- Roast squash for approximately 22 minutes, developing golden edges and tender interior. During the final 3-4 minutes, scatter pine nuts or walnuts on the sheet to lightly toast.
- While squash roasts, prepare kale by tearing leaves into bite-sized pieces. Add thinly sliced shallots and squeeze fresh lemon juice over the greens.
- Massage kale with hands, working lemon juice and salt into leaves until they soften and become vibrant green. This process helps break down the tough fibers.
- Transfer massaged kale to a serving platter. Layer roasted squash croutons, toasted nuts, and delicate shavings of parmesan cheese on top.
- Drizzle caesar dressing over the salad, ensuring even distribution. Gently toss ingredients to combine, allowing flavors to meld together.
- Finish with a final sprinkle of salt and freshly cracked black pepper. Serve immediately to enjoy the warm squash and crisp kale.
Notes
- Elevate your autumn meal with this vibrant, nutrient-packed salad that transforms delicata squash into crispy, golden croutons.
- Massaging kale breaks down its tough fibers, creating a tender, silky texture that absorbs dressing beautifully and enhances digestibility.
- Toasting nuts directly on the baking sheet alongside squash croutons intensifies their flavor and adds a delightful crunch without dirtying extra dishes.
- Squash serves as a nutritious, seasonal alternative to traditional bread croutons, offering more vitamins, minerals, and a rich, caramelized flavor profile.
- Fresh herbs and garlic in the crumb coating create layers of aromatic complexity that elevate this salad from simple to spectacular.
- Use a light hand when massaging kale to prevent bruising and maintain its bright green color and robust texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg