Fall Harvest Panzanella
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 People
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Calories
325 kcal
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Course
Side Dish
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Cuisine
Italian-American Fussion
Fall Harvest Panzanella
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This roasted butternut squash salad is a fall spin on the classic Tuscan bread salad, Panzanella.Yield: 8 cups
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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 Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
42.8g
(14%)
Protein
13.1g
(26%)
Fat
12.9g
(20%)
Saturated Fat
1.1g
(6%)
Sodium
244mg
(10%)
Fiber
8.6g
(34%)
Sugar
7.6g
(15%)
Nutrition Facts
Serving: 8People
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 42.8g | 14% |
| Protein | 13.1g | 26% |
| Fat | 12.9g | 20% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 244mg | 10% |
| Fiber | 8.6g | 34% |
| Sugar | 7.6g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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