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Close up of Fall Panzanella Salad
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5 from 1 vote

Fall Panzanella Salad

A delicious fall salad with roasted vegetables, homemade croutons & goat cheese topped with balsamic vinaigrette & dried cranberries.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Salad
Keyword: fall salad, panzanella, roasted vegetables
Servings: 6
Author: Ashley Leonard

Ingredients

Salad

  • ½ loaf italian bread 8 oz.
  • 4 tbsp. olive oil divided
  • 6 tablespoon butter
  • 2 cloves garlic minced
  • 1 medium butternut squash peeled & diced, about 3 cups
  • 1 16 oz. bag brussels sprouts trimmed & halved, about 3 cups
  • 1 head broccoli cut into florets, about 2 cups
  • ½ red onion thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 oz. goat cheese
  • 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

Roasting Vegetables

  • Preheat oven to 400°.
  • Place squash, brussels sprouts, broccoli & onion on large baking sheet. Drizzle with 2 Tbsp. olive oil, salt & pepper. Toss well & roast 20-25 minutes until vegetables are tender. Remove from oven and set aside to cool.

Making Croutons

  • Cut Italian bread into 1 inch cubes.
  • In cast iron skillet over medium-high heat, place 2 Tbsp. olive oil & butter. Once butter is melted, add garlic. Stir in cubed bread, coating thoroughly in olive oil & butter.
  • Place skillet in 400° degree oven and cook for 18-20 minutes, stirring once halfway through until bread is nicely toasted.
  • Remove from oven & set aside to cool to room temperature while making vinaigrette.

Vinaigrette

  • In mason jar, put all vinaigrette ingredients. Shake until well combined. This could also be done in a small bowl and whisked together.

Assembling the Salad

  • When cooled to room temperature, add roasted vegetables to large bowl.
  • Pour vinaigrette over vegetables and toss to coat.
  • Add croutons and mix well.
  • Crumble goat cheese and add to salad along with dried cranberries. Gently mix together.
  • Allow salad to sit for about 15 minutes before serving to combine flavors. You won't want to assemble the salad more than about 45 minutes before serving.

Helpful Equipment & Ingredient Links

Sheet Pan
Pint Mason Jars

Notes

  • You won't want to assemble the salad more than about 45 minutes before serving. After that, the veggies and croutons may start to turn more mushy.
  • Serve with fresh fruit for a nice lunch option or pair with a protein like steak or chicken for a more hearty dinner.
  • Pearl mozzarella could be used instead of the goat cheese. I've just recently come around to the flavor of goat cheese, so if you aren't sure about it I encourage you to give it a try. The flavor is perfect in this salad!
  • Feel free to switch up the veggies! Other vegetables like sweet potatoes, carrots or even beets would be excellent choices!