Roasted Delicata Squash serves as a healthier version of croutons in this recipe, which includes a vegan dressing that stands in for Caesar, but you can just use a regular Caesar if you like.
Slice 2 small or 1 Large Delicata squash (or do more and have some extra for snacking) in half lengthwise and scrape out the seeds and pulp. You can clean the pulp off the seeds and roast them if you like. Slice the two halves in half-moon slices.
Toss the Delicata with 1 T. olive oil plus salt and black pepper and then arrange in a single layer on a baking sheet. Roast at 400 until they are brown and crisp on one side, then use a tongs or fork to flip them all. Continue roasting until they are done on both sides. Allow to cool.
Meanwhile, rinse and spin dry a dozen leaves of kale. Remove the thick middle stems, then finely shred the kale into confetti slices. Place in a bowl and drizzle with the juice of 1/2 a lemon plus 1 T. olive oil. Sprinkle with a pinch of salt. Toss to combine, then massage a bit with your hands, a wooden spoon, or a potato masher.
Separate the leaves of 2 heads of Little Gem romaine and soak them in a water bath for 5 minutes. Remove the leaves, then rinse individually if necessary to loosen any soil remaining. Soak once more then drain and spin dry. Chop the leaves roughly or tear into pieces.
Thinly slice 1 apple and toss with a few drops of lemon juice.
Toss all the ingredients together first (and any others you like), then add dressing to taste.
Vegan Miso-Cashew Dressing:
In a blender or food processor, combine the following: 1 Chopped garlic clove, 4 T. cashew butter, 2 T. tahini, 1.5 T. apple cider vinegar, 1.5 T. dijon mustard, and 1 T. white miso paste. Puree until smooth, then drizzle in 1/2 C. water until it emulsifies into a creamy liquid. Add salt to taste and a little maple syrup to sweeten if necessary.