Fall Squash Panzanella (Bread and Butternut Squash Salad)

This roasted butternut squash salad is a fall spin on the classic Tuscan bread salad, Panzanella.

Right now, the only thing keeping me from falling (pun intended) into the cold-weather blues, is the fact that cooler fall temperatures means that it is time to break out the fall flavors.

And, to help keep those blues away, the Sunday Supper crew is bringing you 50 sweet and savory dishes featuring the flavors of the season.

So get, excited. It’s time for apples, squash, and warm spices!

A fall take on classic Tuscan Panzanella

You may remember back a few months ago (back when it was warm and the days were long), we shared a Tuscan Bread Salad. This was a traditional Panzanella, full of summer veggies and toasted bread in a bright and summery vinaigrette.

We loved the concept for summer, but why not love it for fall too?

Our Bread and Butternut Squash Salad Recipe

We decided to roast up some squash and onions. (Now, that’s a beautiful start already.)

Then, we added cranberries, for a bright burst of tart sweetness.

These warm, roasted veggies and fruit, we tossed with the nuttiness of a toasted grain bread. And, then we bumped up the nuttiness with some walnut oil and toasted walnuts.

Everything was brought together with a pumpkin-pie spiced vinaigrette, creating the prefect, warm and nutty, sweet and tart combo that just sings of crunchy fall leaves, bright bonfires and pumpkin carving.

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Fall Harvest Panzanella

This roasted butternut squash salad is a fall spin on the classic Tuscan bread salad, Panzanella.

Yield: 8 cups

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Side Dish

Cuisine: Italian-American

Servings: 8 People

Calories: 325kcal

Author: Sarah | Curious Cuisiniere

Ingredients

• 8 c multi grain bread, cut into 1” cubes
• 1 c walnuts,
• 2 Tbsp olive oil, divided
• 1 medium butternut squash (roughly 2 lbs), peeled and cut into 1” cubes (roughly 8 c)
• 1 sweet onion, cut into 1” pieces
• 1/2 lb Brussels sprouts, halved
• 1/2 c dried cranberries

For The Vinaigrette

• ¼ c apple cider vinegar
• 2 Tbsp olive oil
• 2 tsp honey
• 1 tsp prepared mustard
• 2 tsp pumpkin pie spice*

Instructions

• Preheat your oven to 400F.
• Toss the bread cubes with the walnuts and 1 Tbsp olive oil. Place the mixture on a rimmed baking sheet and toast for 7-10 minutes, until the bread cubes are lightly crisp and the walnuts are fragrant.
• When your bread and walnuts are toasted, remove them from the oven and transfer them to a cool pan. 
• Place the squash cubes, Brussels sprout halves, and onions on the hot pan. and toss with 1 Tbsp olive oil. Roast for 30-45 minutes, until everything is lightly golden.
• To serve, toss the bread and walnut mixture with the butternut squash mixture. Whisk together all the ingredients for the vinaigrette. Pour the dressing over the salad and toss until everything is evenly coated.
• (If you are making this recipe ahead of time, keep the squash mixture, bread mixture, and vinaigrette separate. Combine the two and add the vinaigrette just before serving.)

Notes

*Make your own pumpkin pie spice by combining 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp cloves, ½ tsp allspice

 

This recipe from 2014 was updated in 2017. We made the Panzanella even tastier! 

Nutrition

Calories: 325kcal | Carbohydrates: 42.8g | Protein: 13.1g | Fat: 12.9g | Saturated Fat: 1.1g | Sodium: 244mg | Fiber: 8.6g | Sugar: 7.6g

More fall inspired recipes: 

Fall Side Dishes

• Carrot and Chevre Souffle by Jane’s Adventures in Dinner

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• Southern Coffee Cookies by Killer Bunnies, Inc

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/