Fall Harvest Panzanella
This roasted butternut squash salad is a fall spin on the classic Tuscan bread salad, Panzanella.Yield: 8 cups
Servings: 8 People
Calories: 325kcal
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
*Make your own pumpkin pie spice by combining 2 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon 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