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Fall Roasted Vegetable Panzanella Salad
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.
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 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
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.
Cup of Yum
Notes
- This salad is best made and eaten in the same day.
Nutrition Information
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%)
Nutrition Facts
Serving: 4servings
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.