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    Home ยป Salad Recipes

    Fall Panzanella Salad

    LAST UPDATED: September 12, 2022 PUBLISHED: September 12, 2022 By Pam Greer 3 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Turn a classic bread salad into a fall salad with butternut squash and baby kale and maple vinaigrette!

    Bread, butternut squash, dried cranberries, baby kale and a maple dijon vinaigrette make the best fall main dish salad!

    Two green plates with a bread salad with butternut squash.

    I love the classic panzanella salad with bread and tomatoes made with summer's most ripest, best tomatoes.

    Since I bake or buy a big loaf of sourdough bread every week, I have plenty of stale bread. So, I started thinking about making a panzanella year round! This fall panzanella captures all the flavors of fall.

    We eat it as a main dish salad usually but you can also serve it along side roasted chicken or pork. It's also a delightful alternative to stuffing at Thanksgiving!

    Ingredients.

    • Butternut squash - acorn squash or sweet potatoes also work. If your squash is big, be sure and read How to Freeze Butternut Squash to store any extra.
    • Bread - preferably a bit stale. I like to use a sourdough bread, but use whatever you have.
    • Baby kale - you can use regular kale, very thinly sliced or any of your favorite salad greens.
    • Dried cranberries - raisins also work.
    • Apple cider vinegar - or any mild vinegar.
    • Extra virgin olive oil - use a good fruity one.
    • Maple syrup - real maple syrup is best, not pancake syrup.
    • Dijon mustard.
    • Goat Cheese - optional, but I like the tang.

    Step by step instructions.

    Photo collage showing butternut squash, bread and salad dressing.

    Preheat oven to 425.

    Peel and dice the butternut squash into about 1 inch cubes. Cube the bread about the same size. You can remove the crust on the bread if you'd like, but I usually don't.

    Combine the apple cider vinegar, olive oil, maple syrup, dijon mustard and salt and pepper in a lidded jar and shake to combine.

    Photo collage showing roasted butternut squash and toasted bread cubes.

    Line two baking sheets with parchment paper and place the butternut squash on one and the bread on the other.

    Drizzle a little olive oil over each sheet, sprinkle with salt and pepper and toss to combine. Spread the cubes out into one layer.

    Roast the butternut squash for about 20 minutes. You can either had the bread cubes to the oven when there are about 5-10 minutes left of roasting time on the squash or just put them in when you pull the squash out. I usually find that's easiest. I start checking the bread cubes after about 6 minutes.

    In a large bowl combine the bread, butternut squash, baby kale, goat cheese and dried cranberries. Shake the vinaigrette to recombine and pour over the salad (you might not use it all) and toss to combine.

    Close up of fall panzanella salad on a green plate.

    This is such an easy salad to toss together. I make it every year as soon as fall and winter squash becomes available.

    It's so easy to change it up, depending on what you have. You can change the squash, change the dried fruit, change the cheese. It's all good.

    The Maple Dijon Vinaigrette is one that you'll want to use on everything! It turns every salad into a fall salad. I also love it as a marinade for chicken or simply brushed on chicken before roasting!

    More fall squash recipes.

    Close up of harissa roasted squash on a plate.
    Harissa Roasted Squash
    This Harissa Roasted Squash is sweet and spicy.  It will become your go to squash recipe! 
    Click here to see the recipe
    Bourbon Maple Acorn Squash
    Bourbon Maple Grilled Acorn Squash
    This Bourbon Maple Grilled Acorn Squash will become a family favorite! 
    Click here to see the recipe
    Stuffed Delicata Squash
    Stuffed Delicata Squash
    This stuffed delicata squash is good for you and delicious! 
    Click here to see the recipe
    Black-eyed peas salad
    Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese
    This Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese is the perfect fall salad! 
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Close up of fall panzanella salad on a green plate.
    Print Pin Save Saved!
    5 from 37 votes

    Fall Panzanella Salad

    All the fall flavors in an easy panzanella salad!
    Course Salad
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 4
    Calories 1039kcal

    Ingredients

    Maple Dijon Vinaigrette

    • 2 ounces apple cider vinegar
    • 2 ounces extra virgin olive oil
    • 1 tablespoon maple syrup
    • 1 teaspoon Dijon mustard
    • ยผ teaspoon kosher salt
    • ยผ teaspoon black pepper

    Salad

    • 4 ยฝ cups butternut squash peeled, cut into ยฝ-1 inch dice
    • 4 ยฝ cups bread stale, cut into ยฝ-1 inch dice
    • 2 cups kale baby
    • ยฝ cup dried cranberries
    • 2 ounces goat cheese
    • olive oil for drizzling
    • salt and pepper

    Instructions

    • Preheat the oven to 425°f.
    • Line two baking sheets with parchment paper. Place the butternut squash on one and the bread on the other. Drizzle with a little olive oil and sprinkle with salt and pepper, toss to coat.
    • Roast the squash for 20 minutes or until tender and golden. Remove from the oven and roast the bread for 6-10 minutes, watching it until it gets golden and crispy.
    • Combine the vinaigrette ingredients in a jar and shake to combine.
    • Place the butternut squash, bread, kale, dried cranberries in a bowl. Drizzle with the dressing (you may not use it all) and toss to combine. Divide between serving bowls and top with crumbled goat cheese.

    Notes

    Butternut squash - can use acorn squash or sweet potatoes. 
    Dried cranberries - raisins, dried apples or dried cherries also work.
    Baby kale - or your favorite salad greens.

    Equipment

    Baking Sheet
    Baking Sheet
    Parchment Paper
    Parchment Paper

    Nutrition

    Calories: 1039kcal | Carbohydrates: 163g | Protein: 34g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1496mg | Potassium: 1083mg | Fiber: 16g | Sugar: 33g | Vitamin A: 20242IU | Vitamin C: 65mg | Calcium: 523mg | Iron: 12mg

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    Reader Interactions

    Comments

    1. Amy Liu Dong says

      September 17, 2022 at 1:41 pm

      5 stars
      First of all, such a unique salad recipe. Everything is new and that's great. Definitely looks so delicious and super healthy meal that everyone can enjoy!

      Reply
    2. Ann says

      September 14, 2022 at 2:02 pm

      5 stars
      This salad does say fall with the squash! I have never added squash to my salad before, but sounds delicious!

      Reply
    3. Jamie says

      September 13, 2022 at 9:28 am

      5 stars
      I am looking for a new salad recipe, and I found this!
      I have no regrets about trying this one because it is easy and delicious!

      Reply
    5 from 37 votes (34 ratings without comment)

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