Description
This cozy, harvest-focused Autumn Panzanella Salad is the perfect rustic meal for cooler weather. It features sweet herb-roasted butternut squash, crispy sourdough bread, nutty toasted hazelnuts, and sturdy lacinato kale tossed in a tangy balsamic vinaigrette. This dish elevates simple, seasonal ingredients into a sophisticated yet satisfying vegetarian main or side that feels like a warm hug on a plate. It is an excellent way to reduce food waste by using up leftover bread while creating a vibrant, nutrient-dense feast for family or guests.
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
3 Tbsp. finely chopped fresh rosemary
1 1/2 tsp. granulated garlic
3/4 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1 lb. peeled and cubed butternut squash
1 medium red onion, cut into 1-inch chunks
5–6 oz. cubed or torn sourdough bread
1 bunch lacinato kale, stems removed and chopped
1/2 cup hazelnuts, coarsely chopped
1/2 cup pitted Castelvetrano olives, chopped
Shaved Parmigiano-Reggiano for garnish
1/4 cup balsamic vinegar (for vinaigrette)
1 Tbsp. honey (for vinaigrette)
1 tsp. Dijon mustard (for vinaigrette)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the olive oil, grated Parmesan, rosemary, granulated garlic, salt, and black pepper.
Add the cubed butternut squash and red onion chunks to the bowl and toss to coat thoroughly.
Spread the squash and onion on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.
Place the sourdough bread cubes on a separate sheet and toast in the oven for 5-8 minutes until crisp and golden.
In a small jar, combine balsamic vinegar, honey, and Dijon mustard, shaking well to create the vinaigrette.
In a large mixing bowl, combine the kale, roasted vegetables, toasted bread, hazelnuts, and olives.
Drizzle with the vinaigrette and toss gently to combine.
Top with shaved Parmigiano-Reggiano before serving.
Notes
You can prep the squash and the dressing up to two days in advance to make dinner preparation faster. If the kale feels too tough, massage it with a little olive oil before adding the other ingredients. Store leftovers in the refrigerator, though the salad is best enjoyed freshly tossed.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg