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Autumn Panzanella Salad Recipe

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★★★★★

4.7 from 110 reviews

Experience the ultimate fall salad with this Autumn Panzanella Salad, featuring roasted herb-infused butternut squash, caramelized red onions, and crispy sourdough that soak up a bright balsamic vinaigrette. Enhanced with briny Castelvetrano olives, toasted hazelnuts, fresh kale, and shaved Parmesan, this salad offers a perfect balance of cozy, savory-sweet flavors and enticing textures. Ideal for make-ahead holiday entertaining, it delivers restaurant-quality presentation and embraces the best flavors of the season.

Ingredients

Scale

Roasted Vegetables and Bread

  • 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

Salad Base and Toppings

  • 5 cups lacinato kale, stems removed and leaves chopped
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 1/3 cup toasted hazelnuts, roughly chopped

Dressing

  • 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

Instructions

  1. Prepare Olive Oil Mixture: In a small bowl or liquid measuring cup, whisk together 2 tablespoons olive oil, 1/4 cup Parmesan cheese, chopped rosemary (or your chosen herb), salt, and freshly cracked black pepper until combined.
  2. Coat Vegetables: Place the cubed butternut squash and sliced red onion in a large bowl. Add half of the olive oil and Parmesan mixture and toss thoroughly to evenly coat each piece.
  3. Roast Vegetables: Spread the vegetables in a single layer on a large baking sheet, ensuring ample space between pieces to promote browning. Roast in a preheated oven at 400ºF (205ºC) for 15 to 17 minutes, until the squash is tender and the undersides are golden brown.
  4. Prepare Bread and Continue Roasting: Using the same bowl, add sourdough bread cubes and the remaining olive oil and Parmesan mixture; toss to coat well. Push the roasted vegetables to one side of the baking sheet, creating space for the bread. Spread the bread cubes on the open side and roast for an additional 15 minutes until golden and crispy.
  5. Make Dressing: While roasting, whisk together balsamic vinegar, Dijon mustard, honey, 1/4 cup olive oil, salt, and pepper in a large bowl until smooth and emulsified.
  6. Massage Kale: Place chopped kale in a large bowl. Drizzle lightly with olive oil and a pinch of salt, then massage gently with your hands for 2-3 minutes until the leaves soften and reduce in volume, mellowing their bitterness.
  7. Assemble Salad: Arrange the massaged kale on a serving platter. Spoon the roasted butternut squash, red onion, and crispy sourdough bread evenly over the kale. Scatter toasted hazelnuts and Castelvetrano olives on top.
  8. Dress and Garnish: Drizzle the prepared balsamic dressing over the salad. Gently toss to combine all components. Finish by garnishing with freshly shaved Parmesan cheese shards and an extra crack of black pepper.
  9. Serve: Serve the salad slightly warm or at room temperature. For best flavor, dress the salad about 30 minutes before serving to allow the bread to soak up the dressing.

Notes

  • For added depth, toast hazelnuts in a dry skillet over medium heat for 5 minutes or in a 350ºF oven for 8-10 minutes prior to assembling.
  • You can substitute butternut squash with delicata or honeynut squash for a different but similarly sweet flavor.
  • Ciabatta bread works well as an alternative to sourdough if preferred.
  • Add sweet elements like chopped Honeycrisp apples, roasted grapes, or dried cranberries for a twist.
  • To make nut-free, replace hazelnuts with pumpkin seeds.
  • Transform this salad into a main course by adding roasted or shredded chicken, crispy chickpeas, or white beans.
  • Make ahead tips: Butternut squash can be peeled and cubed up to 3 days prior and stored refrigerated. Dressing can be made up to 5 days in advance.
  • Store leftovers in the refrigerator for up to 2 days; the bread will soften but kale and vegetables hold up well. Enjoy chilled.

Keywords: Autumn salad, Panzanella, roasted butternut squash salad, fall recipes, roasted vegetables salad, sourdough salad, kale salad, healthy seasonal salad

Find it online: https://tastybynova.com/autumn-panzanella-salad-recipe/