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Fall Panzanella Salad
5 from 3 votes

Fall Panzanella Salad

This fall panzanella salad is packed full of fresh roasted vegetables, dried cranberries, pine nuts, feta cheese, and buttery toasted bread and drizzled with a maple syrup herb vinaigrette.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 747 kcal
Course: Salad
Cuisine: American

Ingredients

For salad:
  • 2-1/2 cups Brussels sprouts quartered
  • 2 cups butternut squash cubed
  • 1 cup beets cubed
  • salt to taste, kosher salt
  • black pepper to taste, kosher salt
  • 2 tablespoons butter unsalted
  • 2 tablespoons olive oil
  • 6 lices Wheat bread cubed, seedy
  • 3 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/3 cup pine nuts toasted
  • 1/3 cup feta cheese crumbled
For dressing:
  • 1-2 cloves garlic grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fresh rosemary finely minced
  • 1/2 teaspoon thyme finely minced, fresh
  • 1/2 cup olive oil
  • salt to taste, kosher salt
  • black pepper to taste, kosher salt

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. On a large baking sheet add Brussels sprouts, butternut squash, and beets.
  3. Drizzle with olive oil and season with kosher salt and pepper.
  4. Roast for about 15 minutes or until soft when pierced with a fork. Remove from the oven and let cool.
  5. In a large skillet set over medium-high heat add butter and olive oil.
  6. When melted add the cubed bread to the skillet and toss to evenly coat the bread in fat. Keep moving the bread around in the pan until the bread is toasty and delicious. Remove from the heat.
  7. In a big bowl add spinach, cooled roasted vegetables, toasted bread, dried cranberries, pine nuts, and feta cheese. Toss gently to combine.
  8. Drizzle the salad with the desired amount of dressing and let the salad sit for a bit to soak up all that delicious dressing.
For dressing:
  1. Whisk together all ingredients except olive oil, kosher salt and pepper. Slowly drizzle in olive oil until fully combined. Season with kosher salt and pepper.
  2. Note: add less olive oil if you want a thicker less oily dressing.

Nutrition Information

Serving 1g Calories 747kcal (37%) Carbohydrates 65g (22%) Protein 13g (26%) Fat 52g (80%) Saturated Fat 11g (55%) Polyunsaturated Fat 38g (224%) Cholesterol 26mg (9%) Sodium 658mg (27%) Fiber 10g (40%) Sugar 28g (56%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 747

% Daily Value*

Serving 1g
Calories 747kcal 37%
Carbohydrates 65g 22%
Protein 13g 26%
Fat 52g 80%
Saturated Fat 11g 55%
Polyunsaturated Fat 38g 224%
Cholesterol 26mg 9%
Sodium 658mg 27%
Fiber 10g 40%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.