Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic until smooth. Stir in grated Parmesan cheese and season with a pinch of salt and pepper. Add a tablespoon or two of water until the dressing reaches your preferred consistency—creamy but pourable. Taste and adjust seasonings as needed; you want that perfect balance of tangy, garlicky, and savory flavor.
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, tossing halfway through, until the edges are slightly caramelized and golden. Let cool for a few minutes before adding to the salad.
Assemble the Salad Base: In a large mixing bowl, combine the chopped romaine lettuce and kale. Toss gently with a bit of the dressing to coat the greens lightly—this ensures every leaf gets a touch of flavor before the toppings go on.
Add the Harvest Toppings: Layer in the roasted butternut squash, sliced apple, toasted nuts, dried cranberries, and croutons. Sprinkle the shaved Parmesan generously on top. The mix of crisp greens, sweet fruit, and nutty crunch gives this Caesar salad its cozy autumn twist.
Toss and Serve: Just before serving, drizzle the remaining dressing over the salad. Gently toss until everything is evenly coated but not soggy. Serve immediately for the freshest texture and best presentation.
