Fall Panzanella Salad
All the fall flavors in an easy panzanella salad!
Servings 4
Calories 1039kcal
Equipment
Ingredients
Maple Dijon Vinaigrette
- 2 ounces apple cider vinegar
- 2 ounces extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 4 ½ cups butternut squash peeled, cut into ½-1 inch dice
- 4 ½ cups bread stale, cut into ½-1 inch dice
- 2 cups kale baby
- ½ 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.
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