Fall Caesar Salad
A hearty, high-protein Fall Caesar Salad with romaine and baby kale tossed in creamy Caesar dressing, topped with roasted delicata squash, crispy smoked paprika navy beans, juicy sliced chicken, cornbread croutons, and shaved parmesan. About 30 grams of protein per serving!
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
One-oven shortcut: To save time, roast everything at 425°F. The squash will be done in about 18–20 minutes, so start checking it early.
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.
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.