Pin This vibrant Autumn Caesar Salad with Roasted Squash and Pecans brightens any table with seasonal color and bold flavors. Sweet cubes of butternut squash crisp greens rustic homemade croutons and buttery toasted pecans all come together under a creamy avocado free Caesar dressing. Every bite balances sweet and savory with a satisfying crunch making it the perfect cozy salad once cooler weather hits.
I created this salad as a way to use up the last butternut squash from my garden. It quickly became a staple because everyone even salad skeptics asks for seconds.
Ingredients
- Butternut squash cut into cubes: Chosen for its sweetness and velvety texture Select a firm squash with deep orange flesh
- Olive oil: Adds richness and helps squash and croutons roast to golden perfection Opt for extra virgin
- Kosher salt and ground black pepper: Season each layer Look for fresh ground for the best flavor
- Romaine lettuce: Offers classic Caesar crunch and freshness Choose a large crisp head for best results
- Baby kale or arugula: Adds earthiness and slight peppery bite Inspect for vibrant leaves without wilting
- Pecan halves: Buttery richness and crunch Use fresh unroasted pecans for maximum flavor
- Sourdough bread or rustic bread: For hearty homemade croutons Choose a loaf with a chewy crumb and crisp crust
- Garlic: Delivers bold Caesar flavor Always use fresh and mince finely for even distribution
- Mayonnaise: Forms the creamy base for the dressing Try to use a real egg based version for best texture
- Lemon juice: Brings brightness and balance Opt for freshly squeezed
- Dijon mustard: Adds zip to the dressing Choose a smooth well balanced Dijon
- Worcestershire sauce: Gives the dressing its signature savory finish Find a variety without anchovies if vegetarian
- Grated Parmesan cheese: Creates a salty umami layer Use block Parmesan and grate fresh for best flavor
- Shaved Parmesan cheese: Finishes the salad with rich cheese ribbons Use a vegetable peeler for beautiful curls
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit two hundred degrees Celsius. This ensures perfect caramelization on the squash and croutons.
- Roast the Squash:
- Combine the cubed butternut squash with olive oil salt and pepper in a bowl. Toss until evenly coated. Spread the squash in a single layer on a baking sheet and roast for twenty five to thirty minutes turning once halfway through. The cubes are ready when they are golden and fork tender. Let them cool slightly before adding to the salad.
- Make the Croutons:
- In a bowl mix the bread cubes with olive oil and minced garlic making sure all pieces are well coated. Scatter the bread in a single layer on a separate baking sheet and bake for ten to twelve minutes. Stir the cubes once halfway so every side crisps up and achieves a deep golden color.
- Toast the Pecans:
- Heat a dry skillet over medium heat and add the pecan halves. Toast them for three to four minutes stirring constantly until fragrant and lightly colored then transfer to a plate to cool.
- Mix the Caesar Dressing:
- Whisk together the mayonnaise lemon juice Dijon mustard Worcestershire sauce minced garlic and grated Parmesan in a small bowl. Add a pinch of salt and pepper then taste and adjust seasoning. The dressing should be creamy with a tangy savory edge.
- Assemble the Salad Greens:
- In a large salad bowl combine the chopped romaine and baby kale or arugula. Toss gently to mix the greens and set the base for your salad.
- Add Toppings:
- Pile the roasted squash toasted pecans and homemade croutons over the salad greens. They should be evenly distributed so every serving gets a bit of each topping.
- Dress the Salad:
- Drizzle the creamy Caesar dressing over the top. Toss gently until everything is lightly coated but not weighed down. It helps to use clean hands or salad tongs for even mixing.
- Finish and Serve:
- Sprinkle shaved Parmesan cheese on top for an elegant finishing touch. Serve the salad immediately while the roasted vegetables and croutons are still crisp.
Pin Parmesan is hands down my favorite ingredient here. Once during a family get together my cousin kept sneaking the shaved curls straight from the salad. The salty richness just brings everything together and adds that little bit of luxury.
Storage Tips
Keep the squash croutons and toasted pecans stored separately in airtight containers at room temperature for up to three days. Only dress the greens right before serving to keep everything crisp. The dressing keeps in the fridge for one week just give it a good stir before using.
Ingredient Substitutions
You can swap in acorn squash or sweet potatoes for the butternut squash if that is what you have on hand. Gluten free bread makes easy croutons for anyone avoiding wheat. Vegan versions of mayo and Parmesan are excellent substitutes and omit the Worcestershire or choose a vegan brand to make this salad fully plant based.
Serving Suggestions
This autumn Caesar salad pairs beautifully with roasted chicken or salmon for a main course. It is also satisfying enough to stand alone as a light dinner with a glass of crisp white wine. Sometimes I shave extra Parmesan on top for parties and set out lemon wedges for added brightness.
Cultural and Seasonal Context
Bringing in roasted squash and hearty greens puts a modern fall spin on the classic Caesar which is usually more summery. Using produce at its peak means deeper flavor and a lovely seasonal touch. This recipe became a tradition at our house right around Thanksgiving as a lighter side dish to balance heavier mains.
Seasonal Adaptations
Swap in roasted carrots or beets in winter for a twist Use toasted walnuts instead of pecans if that is what you have Try baby spinach in early spring for a milder green
Success Stories
A friend made this salad for her book club and everyone wanted the recipe. My family likes to prepare the toppings on Sunday then throw a quick weeknight salad together in five minutes. It also made a beautiful centerpiece for a fall dinner party alongside roasted pork and apple crisp.
Freezer Meal Conversion
The dressing and roasted squash freeze well in separate containers for up to one month. Defrost overnight in the refrigerator. Reheat the squash in a low oven and use fresh greens and toasted pecans for best results.
Pin This salad brings together warmth and crunch for a showstopper side or light dinner. Make extra toppings for quick and satisfying lunches all week.
Recipe FAQ
- → Can I use a different squash?
Yes, acorn squash or sweet potatoes work well if you prefer or can't find butternut squash.
- → How do I make this dish vegan?
Use vegan mayonnaise, vegan Parmesan, and substitute vegan Worcestershire sauce or omit it altogether.
- → What greens can I substitute?
Baby spinach, mixed greens, or additional arugula are great alternatives to kale or romaine.
- → Should the squash be served warm or cool?
The roasted squash can be served slightly warm or at room temperature based on preference.
- → What pairs well with this salad?
Crisp white wines like Sauvignon Blanc or Chardonnay complement the flavors beautifully.
- → Can I add extra protein?
Grilled chicken or roasted chickpeas are tasty options to boost protein in this salad.