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
- 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.
Video
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.
