Fall Panzanella Salad
User Reviews
5
Fall Panzanella Salad
Description
This Fall Panzanella Salad starts with French bread toasted to crisp bite-sized cubes that provide a crunchy base. Roasted butternut squash adds a tender, slightly sweet component that complements the peppery arugula and massaged kale leaves softened by olive oil. Cubed apple introduces a crisp, fresh sweetness, balanced by the savory creaminess of feta cheese.
Pecans contribute crunch and nutty depth, while dried cranberries bring tangy sweetness. The dressing made from olive oil, sherry vinegar, lemon juice, honey, shallots, Dijon mustard, salt, and pepper coats the salad with a balanced sweet and tangy flavor that enhances each ingredient. The combination of textures—crisp bread, soft squash, leafy greens, and nuts—creates a satisfying mouthfeel.
This salad pairs well with main dishes at fall dinners or can be served as a hearty side. Toasting the pecans and dry-staling bread cubes ahead are options to deepen flavors and streamline preparation. The salad allows for ingredient swaps like walnuts or pepitas for pecans and goat cheese for feta, adapting to personal taste.
Ingredients
For the salad
- 1 loaf French bread
- 20 oz. butternut squash pre cut
- 3 cups arugula baby
- 1 bunch kale
- 1 large apple cut into cubes; varieties include Honey crisp or Fuji
- 1 cup pecans or walnuts or pepitas
- 1 cup feta cheese or goat cheese
- 1 cup dried cranberries
For the dressing
- 1/3 cup olive oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 Tbsp. shallots minced
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Toast the bread: preheat the oven to 300°F. Cube the bread into ~1 inch bite sized cubes. Place on a baking sheet, toss with 1-2 Tbsp. olive oil and toast for 15-20 minutes.
- Roast the butternut squash: Increase the oven temperature to 375°F. Place cubed butternut squash on a baking sheet. Toss with 1/2 tsp. salt, 1/2 tsp. pepper and 1-2 Tbsp. olive oil. Spread evenly on pan. Bake until fork tender, ~35 minutes. Set aside to cool.
- Massage the kale: Pull the kale leaves off from the stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big bowl. Drizzle olive oil generously over the kale and use your hands to massage the kale leaves (lightly scrunching big handfuls at a time, until the leaves are darker in color). About 2 minutes.
- Make the dressing: In a bowl or measuring cup, whisk together all of the ingredients for the dressing.
- In a large salad bowl, combine the arugula, kale, apples, pecans, feta, dried cranberries, butternut squash and bread together. Serve with dressing on the side or toss dressing in the salad if serving immediately.
Notes
- Toasting pecans before adding intensifies their flavor; bake at 350°F for 5-10 minutes until fragrant, tossing once.
- You can dry bread cubes by leaving them spread out overnight uncovered; this saves oven time and still produces good texture for the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Potassium | 519mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin C | 38mg | 42% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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