Ingredients
Scale
- 1 delicata squash
- 4 cups fresh sturdy greens (kale, spinach, or mixed)
- 1/2 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced
- 1/4 cup pumpkin seeds (optional)
- Olive oil, salt, and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into half-moons.
- Toss the squash with olive oil, salt, and pepper, and roast in the oven for about 20 minutes, until brown and crispy at the edges.
- Meanwhile, wash and prepare your chosen greens in a large bowl.
- Grate Parmesan cheese and add to the greens, along with the lemon juice.
- If using, add pumpkin seeds to the baking sheet with squash for the last 5 minutes of roasting.
- Drizzle Caesar dressing over the greens and toss to combine.
- Add the roasted squash on top while warm and gently toss. Serve immediately.
Notes
Feel free to customize the salad with additional toppings like crispy chickpeas or pomegranate seeds. This salad is great warm or as a make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg