Description
This Autumn Harvest Caesar Salad is a vibrant, festive twist on the classic Caesar, featuring roasted squash and sweet potatoes, crisp apples, pomegranate seeds, and a creamy maple-Dijon Caesar dressing. It’s the perfect easy Thanksgiving side or a hearty, colorful salad for any fall meal.
Ingredients
- 4 cups kale, stems removed and chopped (about 120g)
- 2 cups baby spinach or mixed greens (about 60g)
- 2 cups romaine hearts, chopped (about 120g)
- 1 cup butternut squash, peeled and diced (about 135g)
- 1 cup sweet potato, peeled and diced (about 130g)
- 2 tbsp olive oil (for roasting)
- Kosher salt & black pepper, to taste
- 1/2 cup pomegranate seeds (arils) (about 75g)
- 1/3 cup pecans or walnuts, toasted and roughly chopped (about 35g)
- 1/4 cup shaved Parmesan cheese (about 20g) or vegan hard cheese
- 1 cup homemade or store-bought sourdough croutons (about 40g)
- 1 medium apple, thinly sliced (about 120g, Honeycrisp or Gala recommended)
- 1–2 tbsp dried cranberries or roasted pumpkin seeds (optional)
- 1/2 cup Greek yogurt (about 120g) or mayo for richer dressing
- 2 tbsp fresh lemon juice (about 30ml)
- 2 tbsp olive oil (about 30ml)
- 2 tsp Dijon mustard (about 10g)
- 1 tbsp maple syrup (about 15ml)
- 1 medium garlic clove, minced
- 1/2 tsp anchovy paste (about 2g, optional)
- 2 tbsp freshly grated Parmesan cheese (about 15g)
- Kosher salt & black pepper, to taste
- 1–2 tbsp water (about 15-30ml, as needed to thin dressing)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss diced butternut squash and sweet potato with 2 tbsp olive oil, kosher salt, and black pepper. Spread evenly on the baking sheet.
- Roast for 20–25 minutes, flipping halfway, until golden and fork-tender. Let cool for 5 minutes.
- Wash and dry kale, spinach, and romaine. Place chopped kale in a large bowl, drizzle with a little olive oil and a pinch of salt, and massage for 1–2 minutes until softened. Add spinach and romaine.
- In a small bowl or jar, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, maple syrup, minced garlic, anchovy paste (if using), and grated Parmesan. Season with salt and pepper. Add water as needed to thin to a creamy, pourable consistency.
- Add roasted veggies to the greens. Top with pomegranate seeds, toasted pecans, apple slices, Parmesan shavings, and croutons.
- Pour about half the dressing over the salad and toss well. Add more dressing as needed until everything is lightly coated. Season with extra black pepper if desired.
- Sprinkle extra pomegranate seeds or nuts on top for garnish. Serve immediately for best crunch.
- If making ahead, keep dressing and toppings separate and toss just before serving.
Notes
Massage the kale with oil and salt for a tender texture. Roasted veggies and dressing can be made a day ahead; store separately. For vegan, use dairy-free yogurt and cheese, and skip anchovy paste. For gluten-free, omit or substitute croutons. Toss salad just before serving to keep greens and croutons crisp. Apples can be tossed in lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of the recipe
- Calories: 230
- Sugar: 8
- Sodium: 350
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 27
- Fiber: 5
- Protein: 7
Keywords: Autumn salad, Thanksgiving side, Caesar salad, fall salad, roasted squash salad, pomegranate salad, vegetarian Thanksgiving, easy salad, holiday salad, healthy side dish