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Harvest Caesar Salad with roasted squash and creamy dressing

Harvest Caesar Salad

The Harvest Caesar Salad is a cozy, autumn-inspired twist on the classic Caesar. With crisp greens, roasted fall vegetables, toasted nuts, and creamy Caesar dressing, it’s a colorful, hearty salad that captures the warmth and flavor of the season. Perfect as a main dish or a festive side for fall gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups romaine lettuce chopped and chilled
  • 2 cups kale stems removed and leaves chopped
  • 1 cup arugula or spinach
Roasted Vegetables & Toppings
  • 1 cup roasted butternut squash cubed and lightly caramelized
  • 1 apple thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup candied pecans or walnuts lightly toasted
  • 1/4 cup shaved Parmesan cheese freshly grated preferred
Caesar Dressing
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tbsp grated Parmesan cheese
  • salt and black pepper to taste

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and caramelized.
  2. Prepare the dressing by whisking together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, grated Parmesan, salt, and pepper until smooth. Adjust seasoning as needed.
  3. In a large bowl, combine romaine, kale, and arugula. Add roasted squash, apple slices, dried cranberries, and toasted nuts.
  4. Drizzle with dressing and toss gently to coat the greens evenly.
  5. Top with shaved Parmesan cheese and an optional sprinkle of black pepper. Serve immediately for best texture and flavor.

Notes

Customize your Harvest Caesar Salad with your favorite fall ingredients like roasted sweet potatoes, pomegranate seeds, or pumpkin seeds. For added protein, top with grilled chicken, turkey, or roasted chickpeas.