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Fall Harvest Caesar Salad
Ingredients
- 20 oz butternut squash; diced
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan grated
- 15-20 sage leaves
- 3 hearts romaine; chopped
- 1 honey crisp apple; chopped
- 1/2 cup cranberries dried
- 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 clove garlic grated
- 1 1/4 cups mayonnaise
- 1 lemon juiced
- 3-4 tablespoons Parmesan
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