Name: Autumn Panzanella Salad Recipe
Prep time: 15 min
Cook time: PT-490154H21M6S
Total time: PT-490154H21M6S
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 1 large red onion, peeled and sliced into wedges; 4 cups sourdough bread, cut into 1-inch cubes; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons fresh rosemary (or sage or thyme), chopped; 1/2 cup grated Parmesan cheese, divided; Salt and freshly ground black pepper, to taste; 5 cups lacinato kale, stems removed and leaves chopped; 1/2 cup Castelvetrano olives, pitted and halved; 1/3 cup toasted hazelnuts, roughly chopped; 3 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 1 tablespoon honey (or maple syrup); 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper, to taste

Ingredients

4 cups sourdough bread, cut into 1-inch cubes

1 medium butternut squash, peeled and cubed

1 large red onion, sliced

3 tablespoons olive oil, divided

1 teaspoon fresh rosemary (or thyme or sage), chopped

1 cup kale, tough stems removed and leaves chopped

1/2 cup Castelvetrano olives, pitted and halved

1/3 cup hazelnuts, toasted

1/4 cup Parmesan, freshly shaved

3 tablespoons balsamic vinegar

1 teaspoon honey (or maple syrup)

1 teaspoon Dijon mustard

Salt and black pepper, to taste

Instructions

Step 1: In a small bowl, combine 2 tablespoons olive oil, chopped herbs, and a pinch of salt and pepper. Toss the butternut squash and red onion in this mixture until well coated.

Step 2: Spread the squash and onion on a large baking sheet in a single layer, leaving space for air circulation. Roast in a 400°F oven for 15 to 17 minutes until the squash softens and turns golden underneath.

Step 3: While the vegetables roast, toss the sourdough cubes with the remaining 1 tablespoon olive oil and a little salt. After the vegetables have roasted, push them to one side of the baking sheet and add the bread cubes to the other side. Roast both for another 15 minutes until the bread is crispy and golden.

Step 4: In a large bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.

Step 5: Massage the kale with a small drizzle of olive oil and a pinch of salt until the leaves become tender and less bitter, about 1-2 minutes.

Step 6: On a serving platter, layer the massaged kale, then top with roasted squash, onion, and crispy sourdough. Scatter toasted hazelnuts and Castelvetrano olives over the top.

Step 7: Drizzle the dressing over the salad and gently toss to combine. Garnish with freshly shaved Parmesan and cracked black pepper before serving.

Tips & Variations

Toast hazelnuts ahead of time for extra flavor by roasting at 350°F for 8-10 minutes or toasting in a dry skillet for 5 minutes, shaking often.

Swap butternut squash with delicata or honeynut squash for a similar sweet note.

Use ciabatta bread instead of sourdough for a different texture.

Add fruit like Honeycrisp apples, roasted grapes, or dried cranberries for a sweet contrast.

Make it nut-free by substituting hazelnuts with pumpkin seeds.

Turn it into a main dish by adding roasted chicken, crispy chickpeas, or white beans.

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 2 days. The bread will soften over time, but the kale and other vegetables will hold up well. Leftovers are best enjoyed chilled or at room temperature. You can also prepare the butternut squash and dressing a few days in advance to save time.

FAQs

Can I make this salad vegan?

Yes, simply omit the Parmesan or use a plant-based alternative to keep the savory, rich flavor without dairy.

What is the best way to toast hazelnuts?

Toast hazelnuts on a baking sheet at 350°F for 8-10 minutes until fragrant, or use a dry skillet over medium heat for about 5 minutes, shaking often to prevent burning.