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Close up of fall panzanella salad on a green plate.

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


  • Baking Sheet
  • Parchment Paper


Maple Dijon Vinaigrette


  • 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


  • 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.


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.


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