Autumn Caesar Salad
For holiday gatherings, this also works beautifully as a Thanksgiving Caesar salad. It’s a refreshing addition to a table usually filled with heavier dishes, offering something crisp and vibrant alongside turkey, stuffing, and all the comforting classics.
Equipment
- Baking tray
- Parchment paper
- Mixing Bowls
- Whisk
- Sharp Knife
- Cutting board
- Salad tongs or large spoon
- Measuring spoons & cups
Ingredients
For the Salad:
- 1 large head romaine lettuce chopped
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 apple thinly sliced
- 1/3 cup pecans roughly chopped
- 1/3 cup parmesan cheese shaved or grated
- 1 cup croutons
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 –2 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup parmesan cheese
- Salt and black pepper to taste
- 1 –2 tablespoons water to thin, if needed
Instructions
Step 1: Prep and Roast the Butternut Squash
- Start by preheating your oven to 200°C (400°F).
- Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Peel and cube the butternut squash into evenly sized pieces so they roast at the same rate.
- Place the cubes on the tray and drizzle with olive oil.
- Sprinkle with salt and black pepper, then toss everything together using your hands or a spoon.
- Spread the squash out in a single layer so each piece has space to caramelize.
- Pro tip: Give each cube space on the tray—crowding causes steaming instead of roasting, and you’ll lose that golden, slightly crisp edge.
- Roast for 20–25 minutes, flipping halfway through, until the edges are tender and lightly browned.
Step 2: Make the Creamy Caesar Dressing
- In a medium mixing bowl, add mayonnaise and Greek yogurt.
- Whisk until smooth and fully combined.
- Add minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce.
- Stir in grated parmesan cheese.
- Season with salt and black pepper to taste.
- If the dressing feels too thick, add water a little at a time until it reaches a pourable consistency.
- Pro tip: Whisk continuously while adding lemon juice and other liquids—this keeps the dressing silky and prevents it from splitting or turning lumpy.
- Taste and adjust if needed—add more lemon for brightness or parmesan for a deeper savory flavor.
Step 3: Prepare the Salad Base Ingredients
- Wash the romaine lettuce thoroughly to remove any grit.
- Dry completely using a clean kitchen towel or salad spinner so the dressing sticks properly.
- Chop into bite-sized pieces and place in a large bowl.
- Thinly slice the apple just before assembling to keep it fresh and crisp.
- Roughly chop the pecans and toast them lightly in a dry pan over medium heat for 2–3 minutes until fragrant.
- Pro tip: Toasting pecans only takes a few minutes—stay close to the pan because they can burn quickly and turn bitter.
Step 4: Assemble the Autumn Caesar Salad
- Add the chopped romaine lettuce to a large serving bowl.
- Scatter over the roasted butternut squash while it’s slightly warm for extra flavor absorption.
- Add sliced apples and toasted pecans.
- Sprinkle croutons and shaved parmesan over the top.
- Drizzle with Caesar dressing just before serving.
- Pro tip: Always add dressing gradually—you want everything lightly coated, not drowned, so the salad stays crisp.
Step 5: Toss and Serve
- Gently toss everything together using salad tongs or two large spoons.
- Make sure the dressing coats all ingredients evenly without crushing the lettuce.
- Taste and adjust seasoning if needed with a pinch of salt or extra parmesan.
- Serve immediately for the best texture and freshness.
- Pro tip: Serve right after tossing—lettuce wilts quickly once dressed, so timing makes all the difference.
Notes
Nutritional Value (Approx. per serving)
- Calories: 320–420 kcal
- Protein: 8–12g
- Carbohydrates: 25–35g
- Fat: 20–28g
- Fiber: 5–7g
- Sugar: 6–10g
- Sodium: 400–700mg