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Fall Caesar Salad with Crispy Delicata Squash Croutons

Fall Caesar Salad with Crispy Delicata Squash Croutons

A seasonal Caesar salad with roasted delicata squash, crisp romaine, Parmesan and a creamy lemon dressing, finished with crunchy croutons.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 medium delicata squash (about 1 pound) halved lengthwise, seeded, sliced into 1/2-inch half-moons
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 8 cups chopped romaine lettuce (about 2 heads)
  • 1 cup crispy seasoned croutons
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 2 cloves garlic minced
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded rotisserie chicken (optional)

Method
 

  1. Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
  2. Season the squash: Toss the sliced delicata squash with 2 tablespoons olive oil, smoked paprika, half the salt and half the pepper until evenly coated.
  3. Roast until golden: Spread the squash in a single layer on the baking sheet and roast for 18-20 minutes, flipping halfway, until the edges turn golden brown and the squash is fork-tender.
  4. Whisk the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, soy sauce, rice vinegar, minced garlic and grated Parmesan until smooth and creamy.
  5. Season the dressing: Taste the dressing and add the remaining salt and pepper as needed, adjusting lemon juice for brightness.
  6. Dry the romaine: Chop the romaine into bite-size pieces and spin or pat it dry so the dressing coats the leaves instead of sliding off.
  7. Combine the salad: Add the romaine to a large bowl, pour the dressing over the top, and toss gently until every leaf is lightly coated.
  8. Add warm squash: Fold in the warm roasted squash and croutons carefully so the squash pieces stay intact.
  9. Add chicken if using: If adding protein, fold in the shredded rotisserie chicken now for a heartier main-course salad.
  10. Top and serve: Finish with shaved Parmesan cheese and a final crack of black pepper, then serve immediately while the squash is still warm.