Fall Roasted Vegetable Panzanella Salad
User Reviews
4.4
Fall Roasted Vegetable Panzanella Salad
Description
Fall Roasted Vegetable Panzanella Salad brings together autumn’s harvest by roasting butternut squash and Brussels sprouts until tender and golden, alongside crisp toasted cubes of whole wheat bread. The salad base includes fresh baby kale, diced apple, toasted pecans, dried cranberries, and pepitas for crunch and bursts of sweetness.
The cider vinaigrette, made by warming apple cider, vinegar, and shallots, adds acidity and brightness, complementing the rich roasted flavors and fresh components. This combination creates a layered texture contrast between tender roasted vegetables, crunchy nuts and seeds, and crisp greens and bread cubes.
Best eaten on the day it’s made, the salad suits as a side or a light main dish in cooler seasons when roasted vegetables become a staple. It highlights seasonal produce and integrates contrasting sweet and savory elements well.
Ingredients
Panzanella Salad
- 2 tablespoons olive oil divided
- 5 lices whole wheat artisan bread cubed, crusty
- 3 cups butternut squash peeled and cubed
- 3 cups Brussels sprouts halved
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 apple diced, Honeycrisp or similar variety
- 3 cups kale baby
- 1/4 cup pecans toasted, chopped
- 1/4 cup dried cranberries
- 2 tablespoons Pepitas
Cider Vinaigrette
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
- Consume the salad on the same day to maintain crispness and flavor integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 392kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Sodium | 284mg | 12% |
| Fiber | 13g | 52% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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