4.8 from 33 votes
Fall Panzanella Salad
This crusty bread salad is loaded with delicious fall flavors. It is the perfect side dish for Thanksgiving.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
10
Calories:
423 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Salad:
- 1 bread cut into 1-inch cubes (can use Italian bread, Rosemary Olive Oil, 14.5 oz loaf
- 1 butternut squash peeled, seeded, and cut into 1-inch cubes, small
- 3/4 lb. Brussels sprouts ends trimmed and cut in half
- 1/3 red onion sliced
- 1 tablespoon olive oil
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
- 3 cups kale chopped
- 1 apple cored and chopped, large honeycrisp
- 1/2 cup dried cranberries
- 1/2 cup Pepitas
- 4 oz goat cheese
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon lemon juice fresh
- 2 tablespoons apple cider vinegar Kroger brand
- 1 tablespoon maple syrup Private Selection pure
- 2 teaspoons Dijon mustard Kroger brand
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside.
- Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and pepper, to taste. Place the pan in the oven and roast for 35-40 minutes. Remove from the oven and let cool to room temperature.
- While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
- In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve.
- Note-this salad is best the day it is made.
Cup of Yum
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
230mg
(10%)
Potassium
657mg
(14%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
10365IU
(207%)
Vitamin C
71mg
(79%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 230mg | 10% |
| Potassium | 657mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 10365IU | 207% |
| Vitamin C | 71mg | 79% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.