Roasted Butternut Squash Panzanella Salad

Roasted Butternut Squash Panzanella Salad!! Toasted bread, roasted butternut squash, crispy kale and Brussels sprouts and almonds all mixed with a dijon vinaigrette dressing. This salad is so delicious! We hope you try it! 

Who watched And Just Like That the other night?! I am going to re-watch both episodes tonight. I was floored after episode 1.

F L O O R E D! And why don’t they upload all the episodes from Season 1 at once? Selena and Chef and The Morning Show did the same thing where they only posted 1 or 2 new episodes a week. I can’t handle it. It was so fun watching the show and seeing NYC again. Can you believe the last Sex and The City episode aired on February 22, 2004?! I had to google it. I can’t believe they are back. 

Bread, Carbs and Everything Good

Let’s move on to what I am eating and loving. 

This is quite possibly the best bread salad I have ever made. It’s officially winter and I am cold all the time. I’m roasting everything and I don’t mind leaving the oven on all afternoon for baking or whatever I need it for.

Thick socks, warm blankets and three layers of clothing. That’s what I’m all about these days and I’m not even mad about it.

The only thing I’m not looking forward to this winter: walking Coco in the cold weather. It’s ok if I’m bundled up but I am not looking forward to the snow. Walking a dog in the snow is going to be an adventure I’m sure. If you have any tips, please let me know. 

Roasted Butternut Squash Panzanella Salad

I had some leftover roasted butternut squash and some bread and this happened. I also roasted some kale and shaved Brussels sprouts for even more veg, and topped everything with my go-to salad dressing: my Dijon vinaigrette. I threw in some sliced almonds but candied pecans and/or pomegranate arils would be so lovely in this salad! Next time, I think I’ll add some smoked paprika to the butternut squash to change up the flavor profile and add some heat. See, the possibilities are endless.

Print Recipe

Roasted Butternut Squash Panzanella Salad

You can toast the bread cubes separately at 350 degrees, and all the veggies at 375 separately, or you can go "sheet-pan" style and throw everything onto one (or two) baking sheets. If you do this, everything will come out of the oven at separate times. The kale, first!

Try to use stale, day old bread.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Appetizer or Salad

Cuisine: American

Keyword: bread salad, panzanella salad, roasted butternut squash

Servings: 4

Author: hipfoodiemom

1x2x3x

Ingredients

For the salad:

• 3 to 4 cups sourdough, whole grain or country white bread cut into cubes
• 2 cups butternut squash cubed
• 3 cups Lacinato kale chopped
• 2 cups Brussels Sprouts shredded, or thinly sliced
• olive oil extra virgin
• coarse kosher salt and freshly cracked pepper
• almonds or candied pecans
• pomegranate arils optional

For the dressing:

• 1 1/2 tablespoons Dijon mustard
• 1/3 cup apple cider vinegar
• 1/2 cup olive oil extra virgin + more if needed
• coarse kosher salt and freshly cracked pepper to taste

Instructions

For the salad:

• Preheat your oven to 375 degrees. Using two baking sheets: starting with the first one: scatter the bread cubes on half and the butternut squash cubes on the other half. For the second baking sheet, place the kale on half and the shredded Brussels Sprouts on the other half. Drizzle everything with olive oil and season with salt and pepper.
• Check everything after 15 minutes and remove the kale when crispy. After another 5 minutes or so, check the bread cubes and remove when golden brown. Remove the Brussels Sprouts as well. After the butternut squash cubes have roasted for about 30 to 35 minutes, they should be ready as well.
• Let everything cool for a few minutes. When ready, place everything into a large salad serving bowl or mixing bowl. Top with the almonds or candied pecans and pomegranate arils if you're feeling fancy and festive!

For the dressing:

• Whisk together everything in a small bowl or mason jar. Add more olive oil if needed. Season with salt and pepper to taste. Taste and adjust anything as needed.
• Pour the dressing over the salad and toss. Serve and enjoy!

Notes

The recipe calls for sliced almonds but candied pecans and/or pomegranate arils would be so lovely in this salad! Next time, I think I'll add some smoked paprika to the butternut squash to change up the flavor profile and add some heat. See, the possibilities are endless.