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Roasted Butternut Squash Panzanella Salad!! Toasted bread, roasted butternut squash, crispy kale and more! We hope you try it!
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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
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer or Salad
Cuisine: American
Keyword: bread salad, panzanella salad, roasted butternut squash
Servings: 4

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.