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Wholesome Autumn Panzanella Salad with Roasted Squash

autumn panzanella salad with roasted squash - featured image
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A hearty fall salad featuring caramelized butternut squash, crusty sourdough, and tangy vinaigrette, inspired by a cherished family memory. Perfect for weeknight dinners or holiday gatherings.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Sourdough bread, torn into bite-sized pieces (about 3 cups)
  • Lacinato kale, stems removed and chopped (about 4 cups)
  • Dried cranberries (½ cup)
  • Pepitas (¼ cup)
  • Red onion, thinly sliced (½ small)
  • Apple cider vinegar (3 tablespoons)
  • Extra-virgin olive oil (¼ cup plus 2 tablespoons)
  • Maple syrup (1 tablespoon)
  • Smoked paprika (1 teaspoon)
  • Dijon mustard (1 teaspoon)
  • Salt and black pepper (to taste)
  • Fresh thyme (a few sprigs, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ¾-inch cubes (about 4 cups).
  3. Toss the squash: In a large bowl, combine cubed squash with 2 tablespoons olive oil, maple syrup, smoked paprika, salt, and pepper. Toss to coat. If using, tuck fresh thyme sprigs between squash pieces on the baking sheet.
  4. Roast the squash: Spread squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and tender.
  5. Toast the bread: While squash roasts, tear sourdough into bite-sized pieces. Spread on a separate baking sheet, drizzle with 1 tablespoon olive oil and a pinch of salt. Toast at 400°F for 8-10 minutes until golden and crisp.
  6. Make the dressing: In a small bowl or mason jar, whisk together apple cider vinegar, Dijon mustard, remaining ¼ cup olive oil, salt, and pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  7. Massage the kale: Place chopped kale in a large bowl. Add a pinch of salt and drizzle with about 1 tablespoon of dressing. Massage for 2-3 minutes until bright green and softened.
  8. Assemble the salad: Add roasted squash, toasted bread, dried cranberries, pepitas, and sliced red onion to the bowl with kale. Pour remaining dressing over top and toss gently. Let sit for 5-10 minutes before serving.
  9. Finish and serve: Taste and adjust seasoning. Sprinkle with flaky sea salt and extra pepitas if desired. Serve at room temperature or slightly warm.

Notes

For best results, toast bread until very crisp to avoid sogginess. Let salad rest 10 minutes before serving to allow flavors to meld. Leftovers keep in the fridge for up to 3 days; bread will soften further but remains delicious.

Nutrition

Keywords: autumn panzanella, roasted squash salad, fall salad, kale salad, butternut squash, sourdough panzanella, vegan salad, gluten-free option

Find it online: https://leilameals.com/wholesome-autumn-panzanella-salad-with-roasted-squash/