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a white bowl filled with Fall Panzanella Salad
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5 from 3 votes

Fall Panzanella Salad

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 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: American
Servings: 10 people
Calories: 420kcal
Author: Amy Nash


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
  • ½ of a red onion sliced into ¼-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 Envy apple cored and chopped
  • ½ cup dried cranberries
  • 4 ounce goat cheese broken up into small chunks
  • ½ cup pecans

For the Dressing

  • cup olive oil
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon cinnamon
  • 1 clove garlic minced
  • ½ teaspoon fresh rosemary finely minced
  • Kosher salt and freshly ground black pepper to taste


  • Preheat oven to 375 degrees 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.
  • Increase the oven temperature to 400 degrees 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.
  • 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.
  • 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.


You could sub pepitas for pecans, dried cherries for cranberries, or spinach for kale, if you prefer. 
Adapted from Two Peas & Their Pod.


Calories: 420kcal | Carbohydrates: 58g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 424mg | Potassium: 664mg | Fiber: 8g | Sugar: 15g | Vitamin A: 9078IU | Vitamin C: 64mg | Calcium: 185mg | Iron: 4mg