Fall Panzanella Salad

5 from 5 votes

This wonderful Fall Panzanella Salad features chunks of toasted bread (the name Panzanella comes from the Italian "pane" for bread) and seasonal ingredients like kale, roasted brussels sprouts, butternut squash, apples, goat cheese, and more, all dressed in a delicious maple mustard vinaigrette. It's wonderful as new side dish addition to the Thanksgiving table, or you can eat it as a light dinner or lunch during the Fall!

Prep Time15

Cook Time40

Total Time55

Course: Salad

Cuisine: American

Servings: people

Author: Amy Nash

Ingredients

For the Salad

1 loaf rosemary olive oil bread or other crusty Italian bread, cut into 1-inch cubes
1 small butternut squash peeled, seeded, and cut into 1-inch cubes
1 lb brussels spouts ends trimmed and sliced in half
1/2 medium red onion sliced into 1/4-inch slices
1 Tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
3 cups chopped lacinato kale (aka dinosaur kale)
1 large apple cored and chopped (we like Envy or Honeycrisp)
1/2 cup dried cranberries
4 ounce goat cheese broken up into small chunks
1/2 cup pecans chopped

For the Dressing

1/3 cup olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
2 teaspoons Dijon mustard
1/4 teaspoon ground cinnamon
1 clove garlic minced
1/2 teaspoon fresh rosemary finely minced
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 375°F. Spread the cubed bread in a single layer on a large baking sheet, then toast in the oven for 10 minutes, just until the bread is toasted and starting to brown on the edges. Set aside.
1 loaf rosemary olive oil bread
Increase the oven temperature to 400°F. On a large baking sheet, combine the butternut squash, brussels sprouts, and red onion and drizzle with the olive oil, tossing the vegetables to coat evenly. Spread the vegetables into a single, even layer and season with salt and pepper, to taste, then place in the oven and roast for 35 to 40 minutes, until tender. Remove and cool to room temperature.
1 small butternut squash, 1 lb brussels spouts, 1/2 medium red onion, 1 Tablespoon olive oil, Kosher salt and freshly ground black pepper
Make the dressing by combining the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, cinnamon, garlic, and rosemary in a small bowl or jar. Whisk or shake well, then season with salt and pepper to taste.
1/3 cup olive oil, 1 Tablespoon fresh lemon juice, 2 Tablespoons apple cider vinegar, 1 Tablespoon maple syrup, 2 teaspoons Dijon mustard, 1/4 teaspoon ground cinnamon, 1 clove garlic, 1/2 teaspoon fresh rosemary, Kosher salt and freshly ground black pepper
In a large bowl, sprinkle the chopped kale with a pinch of salt and massage with your hands for 2 minutes to soften it. Add the toasted bread cubes, roasted vegetables, chopped apple, dried cranberries, pecans, and goat cheese. Drizzle with the dressing and toss to combine, then let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.
3 cups chopped lacinato kale, 1 large apple, 1/2 cup dried cranberries, 4 ounce goat cheese, 1/2 cup pecans

Notes

You could sub pepitas for pecans, dried cherries for cranberries, or spinach for kale, if you prefer.

Adapted from Two Peas & Their Pod.

Nutrition

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