This Fall Caesar Salad is the salad that actually eats like dinner. Crisp romaine and baby kale get tossed in creamy Caesar dressing, then piled high with caramelized roasted delicata squash, smoky crispy navy beans, juicy sliced chicken, and golden toasted cornbread croutons, all finished with shaved parmesan and plenty of cracked black pepper. With about 30 grams of protein per serving, it's hearty, cozy, and packed with texture in every single bite.
A classic Caesar is great all year, but once the weather turns and delicata squash shows up at the farmers market, I want my salads to feel a little more substantial. Roasted squash brings natural sweetness, the navy beans and chicken bring the protein, and cornbread croutons swap in for the usual bread cubes to give the whole thing a warm, autumn feel. It's a great weeknight dinner, and it also makes a beautiful make-ahead lunch if you prep the components on Sunday.
Jump to:
Ingredients
This salad is built in layers: a greens base, a few roasted toppings, and a crunchy finish. Romaine keeps it classic, while baby kale adds heartiness and holds up to the creamy dressing without wilting. Delicata squash is my favorite fall squash for salads because the skin is thin enough to eat, so there's no peeling involved. Navy beans and chicken team up for the protein, and I use Primal Kitchen Caesar dressing to keep things quick. Here's everything you'll need.
- Romaine lettuce, chopped
- Baby kale
- Caesar dressing (I use Primal Kitchen)
- Delicata squash
- Navy beans, drained and rinsed
- Boneless, skinless chicken breasts
- Cornbread, cubed
- Parmesan cheese, shaved
- Olive oil
- Smoked paprika
- Garlic powder
- Salt and fresh cracked black pepper
See recipe card for quantities.
Instructions
Most of the work here happens in the oven: the squash, beans, chicken, and cornbread each get roasted or toasted, then everything comes together in one big bowl. Here's how it goes, step by step.
- Step 1: Roast the squash: preheat the oven to 400°F. Slice the delicata squash in half lengthwise, scoop out the seeds with a spoon, and cut into ½-inch half-moons (no need to peel). Toss with olive oil, salt, and pepper, spread on a sheet pan in a single layer, and roast for 25 minutes, flipping halfway, until tender and golden on the edges.
- Step 2: Make the crispy navy beans: drain and rinse the beans, then pat them very dry with a kitchen towel. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a sheet pan and roast at 425°F, shaking the pan every 10 minutes, until deeply golden and crunchy, about 25-35 minutes.
- Step 3: Roast the chicken: season the chicken breasts with olive oil, salt, pepper, and garlic powder. Roast at 425°F until the thickest part reaches 165°F on an instant-read thermometer, about 20-25 minutes depending on thickness. Let rest for 5 minutes, then slice.
- Step 4: Toast the cornbread croutons: cut the cornbread into bite-size cubes and spread on a baking sheet. Toast at 375°F for about 8 minutes, until golden and crisp on the outside. Let cool on the pan so they firm up.
- Step 5: Dress the greens: add the chopped romaine and baby kale to a large bowl, drizzle with Caesar dressing, and toss until every leaf is lightly coated.
- Step 6: Layer and serve: top the dressed greens with the roasted delicata squash, crispy navy beans, sliced chicken, and cornbread croutons. Finish with shaved parmesan and a generous crack of black pepper, and serve right away.
Hint: the drier the beans, the crispier they get. After rinsing, roll them around in a clean kitchen towel and let them air-dry for a few minutes before seasoning. Any loose skins that slip off can be tossed. Don't crowd the pan either, or the beans will steam instead of crisp.
Protein Note
Between the roasted chicken, navy beans, and parmesan, each serving of this salad lands at about 30 grams of protein. That's what makes it a real dinner salad, the kind that keeps you full through the evening instead of reaching for snacks an hour later.
Substitutions
This salad is easy to adapt based on what's in your fridge or who you're feeding. Here are a few swaps that work well.
- Squash - instead of delicata, use butternut squash (peeled and cubed) or acorn squash wedges. Adjust roasting time since cubes and thicker wedges may need a little longer.
- Beans - chickpeas or cannellini beans crisp up just as well as navy beans using the same method.
- Chicken - use rotisserie chicken to skip a step, or swap in roasted turkey breast or grilled shrimp.
- Greens - Tuscan (lacinato) kale, chopped and massaged with a little dressing, can replace the baby kale for an even heartier base.
- Gluten free - use a gluten-free cornbread for the croutons, or skip them and let the crispy beans handle the crunch.
- Vegetarian - leave out the chicken and double the crispy navy beans to keep the protein up.
If you're cooking for someone who avoids dairy, skip the parmesan and check the label on your Caesar dressing, since ingredients vary by brand.
Variations
Once you have the base down, it's easy to take this salad in a few different directions depending on the season or your crowd.
- Spicy - add a pinch of cayenne or chili flakes to the beans before roasting.
- Sweet and savory - drizzle the squash with a little maple syrup for the last 5 minutes of roasting, or add thinly sliced apple or pomegranate seeds on top.
- Deluxe - add crumbled bacon, toasted pepitas, or a jammy soft-boiled egg.
- Meal prep bowls - portion the greens and toppings into containers and keep the dressing on the side for grab-and-go lunches.
For more ideas like that last one, see my high-protein meal prep bowls and grilled vegetable meal prep.
Equipment
You'll want two or three rimmed sheet pans so the squash, beans, and chicken each have room to roast without crowding. Crowded pans trap steam, which means soft squash and chewy beans instead of caramelized edges and crunch. Lining the pans with parchment makes cleanup easy. A sharp chef's knife makes quick work of halving the delicata, and a vegetable peeler is the easiest way to get those big parmesan shavings.
An instant-read thermometer takes the guesswork out of the chicken, and a large salad bowl (affiliate link) gives you plenty of room to toss the greens without sending kale all over the counter. If you only have one oven rack free, roast in batches, starting with the beans since they take the longest.
Storage
Once dressed, this salad is best eaten right away. To make it ahead, store each component separately: keep the undressed greens, roasted squash, and sliced chicken in airtight containers in the fridge for 3-4 days. Store the crispy beans and cornbread croutons at room temperature in a loosely covered container for 1-2 days. If they soften, re-crisp them in a 375°F oven for 3-5 minutes.
The assembled salad doesn't freeze well, but the cooked, sliced chicken freezes for up to 3 months. Thaw it overnight in the fridge before adding it to your salad.
Top Tip
Add the warm toppings and croutons right before serving. Warm squash and chicken over cold, crisp greens is part of what makes this salad feel cozy, and adding the croutons last keeps them from soaking up dressing and going soggy.
FAQ
No! Delicata squash has thin, tender skin that softens as it roasts, so you can eat it skin and all. Just scrub it well, slice it in half, and scoop out the seeds.
Dry them really well after rinsing, give them plenty of space on the pan, and roast at a high temperature (425°F) while shaking the pan every 10 minutes. They should be deeply golden and crunchy all the way through when they're done.
Each serving has about 30 grams of protein, thanks to the roasted chicken, navy beans, and parmesan.
Yes, as long as you store the components separately. Roast the squash, beans, and chicken ahead, keep the greens undressed, and assemble with the dressing and croutons right before eating.
Related
Looking for other recipes like this? Try these:
Fall Caesar Salad
Equipment
- 2-3 rimmed sheet pans
- Parchment Paper
- Chef's knife
- Instant-read thermometer
- Vegetable Peeler
- Large Salad Bowl
Ingredients
- 1 large head romaine lettuce chopped (about 6 cups)
- 4 cups baby kale
- ⅓ to ½ cup Caesar dressing I use Primal Kitchen
- Roasted Delicata Squash:
- 1 medium delicata squash about 1 lb
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 15 oz can navy beans, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- pinch black pepper
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half-moons. There's no need to peel it.
- Toss the squash with olive oil, salt, and pepper, then spread it in a single layer. Roast for 25 minutes, flipping halfway, until tender and golden on the edges.
- Increase the oven to 425°F. Pat the drained beans very dry with a clean kitchen towel.
- Toss the beans with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined sheet pan and roast for 25-35 minutes, shaking the pan every 10 minutes, until deeply golden and crunchy.
- While the beans roast, rub the chicken with olive oil, salt, garlic powder, and pepper, then place it on a separate sheet pan.
- Roast at 425°F for 20-25 minutes, until the thickest part reaches 165°F. Rest for 5 minutes, then slice.
- Reduce the oven to 375°F. Spread the cubed cornbread on a baking sheet and toast for about 8 minutes, until golden and crisp. Let cool on the pan.
- In a large bowl, toss the romaine and baby kale with the Caesar dressing until lightly coated.
- Top with the roasted squash, crispy beans, sliced chicken, and cornbread croutons.
- Finish with shaved parmesan and fresh cracked black pepper. Serve right away.
Video
Notes
Crispier beans: Dry the beans thoroughly and don't crowd the pan, or they'll steam instead of crisp.
Make ahead: Store the undressed greens, squash, and chicken separately in the fridge for 3-4 days. Keep the beans and croutons at room temperature for 1-2 days, and re-crisp them at 375°F for 3-5 minutes if needed.
Shortcut: Swap the roasted chicken for rotisserie chicken.
Protein: Each serving has about 30g of protein.
