Fall Panzanella Salad
This Fall Panzanella Salad combines roasted butternut squash, Brussels sprouts, crisp apple, garlic croutons, goat cheese, and dried cranberries tossed in a simple balsamic vinaigrette. It's a hearty yet fresh side dish that's perfect for weeknight dinners, holiday meals, and fall gatherings.
Ingredients
Salad
- ½ pound italian bread
- 4 tbsp. olive oil divided
- 3 tbsp butter
- ½ tsp. garlic powder
- 1 medium butternut squash peeled & diced, about 3 cups
- 1 16 oz. bag brussels sprouts trimmed & halved, about 3 cups
- ½ cup red onion thinly sliced
- 1 tsp salt
- 1 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°.
- Peel and cube the butternut squash into 1-inch pieces. Trim and halve the Brussels sprouts, then thinly slice the red onion. 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, 1 16 oz. bag brussels sprouts , 1/2 cup red onion, 1 tsp salt, 1 tsp black pepper
- Cut the bread into 1-inch cubes. In a large bowl, toss with the melted butter, olive oil, garlic powder, salt, and pepper until evenly coated. Spread onto a second baking sheet.1/2 pound italian bread, 3 tbsp butter, 1/2 tsp. garlic powder
- Bake both pans at 400°F. Roast the vegetables for 20–25 minutes, stirring halfway through, until tender and lightly caramelized. Bake the croutons for 15–20 minutes, stirring halfway through, until golden brown and crisp. Let both cool to room temperature.
- In a mason jar or small bowl, combine all of the vinaigrette ingredients. Shake or whisk until well combined.1/2 cup olive oil, 3 tbsp. balsamic vinegar, 1/2 tsp. dijon mustard, 1/2 tsp. salt, 1/4 tsp. black pepper
- Core and dice the apple into bite-sized pieces. In a large serving bowl, combine the roasted vegetables, apple, and vinaigrette, tossing to coat. Fold in the garlic croutons, goat cheese, and dried cranberries.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.
Notes
Make Ahead: Roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. Let them come to room temperature before assembling the salad.
Variations: Substitute feta or fresh mozzarella for the goat cheese, or add toasted pecans or walnuts for extra crunch. Grilled chicken, Italian sausage, or steak also make delicious additions for a heartier meal.
Storage: Panzanella is best enjoyed the day it's is made.
