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.
Fall Harvest Panzanella
Ingredients
- 8 c multi grain bread, cut into 1” cubes
- 1 c walnuts,
- 2 tablespoon 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
- ½ lb Brussels sprouts, halved
- ½ c dried cranberries
For The Vinaigrette
- ¼ c apple cider vinegar
- 2 tablespoon olive oil
- 2 teaspoon honey
- 1 teaspoon prepared mustard
- 2 teaspoon pumpkin pie spice*
Instructions
- Preheat your oven to 400F.
- Toss the bread cubes with the walnuts and 1 tablespoon 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 tablespoon 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
Nutrition
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 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.
I make an eggplant panzanella salad in the summer, and absolutely love your fall version. I'm definitely making it !!!
Ooh! I would love to try an eggplant version!
Apple, squash and warm spices make me excited to! Love this recipe!
What a great twist on a classic Panzanella love it!!
What a great idea inspired by Fall! It looks so comforting and delish!
Fall panzanella? Okay, you are perfect. This sounds and looks delicious! I made a spring panzanella last season, and now I will just have to make this one. Yum!!!
Thanks Julie! You HAVE to try this one! It seriously blew our mind.
Awesome salad! Love the flavor combination -
An easy meal all-in-one! Love it!
Love the fall twist on the classic panzanella salad!
Oh, my gosh, what a superb idea! This is a spectacular salad recipe!
So many delicious fall flavors here, love it!
Yum...what a creative Fall side dish! This would be a perfect first course for Thanksgiving...
That looks so good! Hmm....for breakfast? 😉
I'm pretty sure I ate leftovers for breakfast. I couldn't get enough of it!
This is genius! I love a traditional panzanella salad, so why not a Fall themed one?! I love it.