If you’re not quite ready to trade salads for soups, this Fall Panzanella Salad is the perfect in-between recipe. Roasted butternut squash and Brussels sprouts, toasted garlic croutons, crunchy apple, tangy goat cheese, and dried cranberries are tossed with a simple balsamic vinaigrette for a salad that’s hearty enough for fall while still feeling fresh.
It’s a beautiful side dish for holiday meals, pairs wonderfully with grilled chicken or steak, and is a great way to use up seasonal vegetables.
Quick Look at This Fall Panzanella Salad
- Ready In: About 1 hour & 20 minutes, including cooling time
- Serves: 6-8
- Main Flavors: Roasted vegetables, creamy goat cheese, crunchy garlic croutons, plus sweet & tart apples and cranberries.
- Equipment: Baking sheet, large skillet (or cast iron), mixing bowl, mason jar
- Great For: Weeknight dinners and fall entertaining
What is Panzanella?
Panzanella is a traditional Italian bread salad made with chunks of crusty bread, vegetables, and a vinaigrette. The bread soaks up the dressing while still keeping a little texture, making every bite incredibly flavorful.
While classic panzanella is made with tomatoes, cucumbers, and basil, this autumn version swaps in roasted vegetables for a fun seasonal twist.
What you’ll need for this recipe:
How to Make Fall Panzanella Salad
Prep the garlic croutons: Cut half of a crusty Italian loaf (about 8 ounces) into 1-inch cubes. In a large bowl, toss the bread with 2 tbsp. melted butter, 1 tbsp. olive oil and garlic powder until evenly coated. Spread the bread cubes onto a second baking sheet.
Prep the veggies: Peel and cube the butternut squash into 1-inch pieces. Trim and halve the Brussels sprouts, then thinly slice half of a red onion.
Spread the vegetables onto a large baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
Bake both pans in a 400°F oven, with the croutons on the middle rack and the veggies underneath. Bake the croutons for 12-15 minutes, stirring halfway through, until golden brown and crisp. Remove croutons from the oven and move veggies to middle rack. Roast the vegetables an additional 15-20 minutes until tender and lightly caramelized.
Let the vegetables and croutons cool to room temperature before assembling the salad. To save time, the roasted vegetables can be prepared up to 2 days in advance and stored in the refrigerator until you’re ready to assemble the salad.
Assemble the salad: Once the vegetables and croutons have cooled, core and dice the apple into bite-sized pieces (there’s no need to peel it). Add the roasted vegetables, diced apple and dried cranberries to a large serving bowl.
Make the vinaigrette dressing: I love making vinaigrettes in a mason jar. Add all the dressing ingredients, screw on the lid and shake well until combined. Pour this balsamic vinaigrette over the top of the salad and toss to coat. Dollop goat cheese over salad and gently mix. Let the salad sit for 10–15 minutes before serving so the flavors can come together.
How to Serve Panzanella Salad
This hearty salad is delicious on its own for lunch, but it also makes an easy side dish for everything from fall weeknight dinners to holiday meals.
Serve it with:
- Grilled or roasted chicken
- Steak
- Pork tenderloin or pork chops
- Baked salmon
- Italian sausage or chicken sausage
- Alongside a hearty soup or stew
Storage & Make-Ahead Tips
Panzanella is best served about 10–15 minutes after it’s assembled. This gives the croutons just enough time to soak up some of the balsamic vinaigrette while still staying chewy with a little crunch. For the best texture, serve the salad within about 45 minutes of assembling.
To save time, you can make the veggies, croutons and dressing up to 2 days in advance. Store each component separately and make the salad when ready. (Veggies and dressing should be kept in the refrigerator).
Recipe Tips & Variations
- Cut the vegetables into similar-sized pieces so they roast evenly.
- Wait to dice the apple until you’re ready to assemble the salad to keep it crisp and prevent browning.
- Switch up the cheese. Feta or pearl mozzarella are delicious alternatives to goat cheese.
- Add some crunch. Toasted pecans or walnuts pair beautifully with the apples, squash, and cranberries.
- Customize the vegetables. Sweet potatoes, carrots, cauliflower, or beets all roast well and make great substitutions.
More Recipes Like This
Fall Panzanella Salad
Ingredients
Salad
- ½ pound italian bread
- 2 tbsp butter
- 3 tbsp. olive oil divided
- ½ tsp. garlic powder
- 1 medium butternut squash peeled & diced into 1 inch cubes, about 4 cups total
- 16 oz. brussels sprouts trimmed & halved, about 3 cups total
- ½ cup red onion thinly sliced
- 1 tsp salt
- ½ tsp black pepper
- 4 oz. goat cheese
- 1 medium Honeycrisp apple
- ½ cup dried cranberries
Dressing
- ½ cup olive oil
- 3 tbsp. balsamic vinegar
- ½ tsp. dijon mustard
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 400°.
- Spread the vegetables onto a large baking sheet, drizzle with 2 tbsp. olive oil, and season with salt and pepper. Toss to coat.1 medium butternut squash, 16 oz. brussels sprouts , 1/2 cup red onion, 1 tsp salt, 1/2 tsp black pepper
- Cut the bread into 1-inch cubes. In a large bowl, toss with the 2 tbsp. melted butter, 1 tbsp. olive oil and garlic powder until evenly coated. Spread onto a second baking sheet.1/2 pound italian bread, 1/2 tsp. garlic powder
- Place the croutons on the middle rack and the vegetables on the rack below. Bake the croutons for 12–15 minutes, stirring halfway through, until golden and crisp. Remove the croutons, then move the vegetables to the middle rack and continue roasting for 15–20 minutes for a total of 30-35 minutes, until tender and lightly caramelized.
- In a mason jar or small bowl, combine all of the vinaigrette ingredients. Shake or whisk until well combined. Core and dice the apple into bite-sized pieces.1/2 cup olive oil, 3 tbsp. balsamic vinegar, 1/2 tsp. dijon mustard, 1/2 tsp. salt, 1/4 tsp. black pepper, 1 medium Honeycrisp apple
- In a large serving bowl, combine the croutons, roasted vegetables, apple, cranberries and vinaigrette, tossing to coat. Dollop goat cheese onto salad and gently mix.4 oz. goat cheese, 1/2 cup dried cranberries
- Let the salad rest for 10–15 minutes before serving so the bread can absorb some of the vinaigrette.
The picture of this dish is what made me want to try it. The taste of it makes me want to make it again! Very easy to do!
Thanks so much, Heather! Glad you enjoyed them!