Fall Harvest Caesar Salad

Ingredients

For the Salad

• 20 oz butternut squash; diced

• 2 tablespoons olive oil

• Salt and pepper

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan

• 15-20 sage leaves

• 3 hearts romaine; chopped

• 1 honey crisp apple; chopped

• 1/2 cup dried cranberries

• 1/2 cup pecans

For the Dressing

• 4 tablespoons olive oil

• About 3-4 inches anchovy paste

• 1 teaspoon Dijon

• 1 teaspoon Worcestershire

• 1/2 teaspoon hot sauce

• 1 garlic clove grated

• 1 1/4 cups mayonnaise

• 1 lemon juiced

• 3-4 tablespoons Parmesan

Directions

1. On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Add the panko, parmesan, and sage leaves. Toss again and transfer to a 425 degree oven. Roast for 25-30 minutes.

2. In a large bowl, add the romaine, roasted butternut squash, apple, cranberries, and pecans.

3. In a separate bowl, combine all ingredients for the dressing. Pour the dressing over the salad and toss to combine.