1 bunch kale, destemmed and finely chopped (about 3 cups)

1 large shallot, thinly sliced

1/2 lemon, juiced

1 medium delicata squash (about 1 pound), deseeded and cut into 1/2-inch cubes

2 tablespoons olive oil, divided

1/4 cup panko breadcrumbs

1/4 cup grated parmesan

1 clove garlic, finely chopped

3 tablespoons finely chopped hardy fresh herbs (rosemary, sage, or thyme)

Kosher salt and black pepper, to taste

1/3 cup pine nuts or chopped walnuts

1/3 cup shaved parmesan

1/3 cup Caesar dressing of choice

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Preheat oven to 425°F with a rack in the top third. Line a baking sheet with parchment or foil.
Place cubed delicata squash on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
In a medium bowl, combine breadcrumbs, grated parmesan, garlic, and herbs. Drizzle with remaining olive oil, toss, and sprinkle over squash, pressing gently to adhere.
Roast for 20–25 minutes, until squash is tender and topping is golden. In the last 3–4 minutes, add pine nuts or walnuts to the pan to toast. Remove and set aside.
While squash roasts, place kale and shallots in a large bowl with a pinch of salt. Squeeze lemon juice over top and massage with your hands until kale is tender and dark green.
Add roasted squash croutons, toasted nuts, and shaved parmesan to the kale. Drizzle with Caesar dressing, toss to combine, and season to taste.
Serve immediately.

For a vegan version, use dairy-free parmesan, vegan Caesar dressing, and vegan-friendly panko.
Store salad components separately and assemble before serving for best texture.
Roasted squash can be reheated in a 350°F oven for 5–7 minutes to restore crispiness.
Swap delicata squash with butternut squash or sweet potato for variation.
Add grilled chicken, shrimp, or roasted chickpeas for extra protein.