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Fall Roasted Vegetable Panzanella Salad
4.4 from 80 votes

Fall Roasted Vegetable Panzanella Salad

This salad combines roasted butternut squash, Brussels sprouts, and toasted whole wheat bread cubes with fresh kale, apple, pecans, dried cranberries, and pepitas. The roasted vegetables add a tender, caramelized quality while the bread cubes contribute crisp texture. The mix of sweet apple and dried fruit balances the savory elements, and a cider vinaigrette ties the flavors together. This colorful dish offers a hearty salad suitable for fall, providing varied textures and a blend of sweet and savory notes.

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

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
  • black pepper fresh ground, to taste
  • kosher salt 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

    Cup of Yum
  1. Panzanella Salad
  2. Preheat oven to 400° F. and line 2 sheet pans with foil or parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Cider Vinaigrette
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 392

% 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.