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Close up of fall panzanella salad on a green plate.
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Fall Panzanella Salad

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

Equipment

  • Baking Sheet
  • Parchment Paper

Ingredients

Maple Dijon Vinaigrette

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