Fall Roasted Vegetable Panzanella Salad

Name: Fall Roasted Vegetable Panzanella Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 5 slices crusty whole wheat artisan bread; 3 cups peeled and cubed butternut squash; 3 cups halved Brussels sprouts; Kosher salt and fresh ground black pepper to taste; 1 Honeycrisp or similar apple; 3 cups baby kale; 1/4 cup toasted chopped pecans; 1/4 cup dried cranberries; 2 tablespoons Pepitas

User Reviews

4.4

120 reviews

Good

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

Fall Roasted Vegetable Panzanella Salad

Lindsey Herring

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Fall Roasted Vegetable Panzanella Salad is made with butternut squash, brussels sprouts, apples, dried cranberries, pepitas and baby kale then tossed together in a cider vinaigrette.

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Ingredients

Servings

Panzanella Salad

2 tablespoons olive oil, divided
5 slices crusty whole wheat artisan bread, cubed
3 cups peeled and cubed butternut squash
3 cups halved Brussels sprouts
Kosher salt and fresh ground black pepper to taste
1 Honeycrisp or similar apple, diced
3 cups baby kale
1/4 cup toasted chopped pecans
1/4 cup dried cranberries
2 tablespoons Pepitas

Cider Vinaigrette

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Instructions

Panzanella Salad
Preheat oven to 400° F. and line 2 sheet pans with foil or parchment paper.
Place the bread cubes on one sheet pan and the butternut squash and brussels sprouts on the other. Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss together with your hands until coated then spread out into a single layer.
Place each sheet pan in the oven (or separately if you prefer). Bake the bread cubes for 10 minutes (tossing once halfway through the baking time) or until golden brown and crisp. Roast the butternut squash and brussels sprouts for 15-20 minutes or until golden and fork tender.
In a large bowl combine the bread, roasted vegetables, baby kale, apple, pecans, dried cranberries and pepitas. Pour the cider vinaigrette over the salad and gently toss everything together until coated. Season with salt and pepper as needed then serve immediately.
Cider Vinaigrette
In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
Remove from the heat and pour into a jar or glass measuring cup. Whisk in the remaining vinaigrette ingredients then pour over the salad and toss everything together until coated.

Notes

This salad is best made and eaten in the same day.

Nutrition Information

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Serving 1g Calories 392kcal (20%) Carbohydrates 68g (23%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g Sodium 284mg (12%) Fiber 13g (52%) Sugar 22g (44%)