Fall Roasted Vegetable Panzanella Salad is made with butternut squash, brussels sprouts, apples, dried cranberries, pepitas and baby kale then tossed together in a cider vinaigrette. It’s the perfect fall salad or colorful side dish for your Thanksgiving table!
Does anyone else find it almost impossible to leave a sheet pan full of roasted vegetables alone. Not only can I not leave them alone, I usually can’t be bothered to wait for them to cool off. Nope, just stick the flaming hot bite in my mouth and deal with the burnt tongue later. This is my method for eating pizza too.
Fall and winter are my favorite seasons for roasting vegetables, mostly because I can finally stand to turn the oven on again. But also because the produce available during the fall and winter months seems to hold up better for roasting.
The idea for this Fall Roasted Vegetable Panzanella Salad came to me because I realized that for one, I only had one panzanella salad on the blog and two didn’t have any warm salad recipes. Salad isn’t something you often think should be warm, but in the cooler months it’s much more appealing to me than an ice cold one straight from the refrigerator.
I chose to use butternut squash and brussels sprouts for my roasted vegetables, but if there are others that you prefer feel free to make substitutions.
What Can I Use Besides Brussels Sprouts and Butternut Squash?
If you’re like my husband and not a fan of brussels sprouts I would recommend substituting with green beans. Don’t have butternut squash? Use sweet potatoes, parsnips, or any variety of winter squash. Honestly, whatever fall produce looks good will work in this salad.
Along with the roasted vegetables you’ll also be toasting chunks of whole wheat crusty bread in the oven too. Essentially you’re making croutons. Apples, baby kale, dried cranberries, toasted pecans and pepitas round out the remaining ingredients in this fall panzanella salad. Together they create a wonderful assortment of textures and sweet and savory flavors.
The vinaigrette for this salad is one that I used when I made this Roasted Butternut Squash Salad and I challenge you to find one that tastes more like fall! It is absolutely delicious and perfect for this panzanella salad.
This is a vinaigrette that you’ll cook on the stove because you want the shallots to soften and the apple cider to reduce. You’ll have just the right amount of time to make it while the vegetables are roasting and the bread toasts in the oven. No need to cool the vinaigrette before adding it to the salad since this salad is best warm or room temperature.
The salad is great to serve anytime this fall, but I’m especially looking forward to adding it to my Thanksgiving table for a pop of color amongst all the white and brown. Enjoy!
Fall Roasted Vegetable Panzanella Salad
Ingredients
Panzanella Salad
- 2 tablespoons olive oil, divided
- 5 slices crusty whole wheat artisan bread or gluten-free, cubed
- 3 cups peeled and cubed butternut squash
- 3 cups halved brussels sprouts
- Kosher salt and fresh ground black pepper to taste
- 1 Honeycrisp or similar apple, diced
- 3 cups baby kale
- 1/4 cup toasted pecans, chopped
- 1/4 cup dried cranberries
- 2 tablespoons pepitas
Cider Vinaigrette
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Kosher salt and pepper to taste
Instructions
Panzanella Salad
- Preheat oven to 400° F. and line 2 sheet pans with foil or parchment paper.
- Place the bread cubes on one sheet pan and the butternut squash and brussels sprouts on the other. Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss together with your hands until coated then spread out into a single layer.
- Place each sheet pan in the oven (or separately if you prefer). Bake the bread cubes for 10 minutes (tossing once halfway through the baking time) or until golden brown and crisp. Roast the butternut squash and brussels sprouts for 15-20 minutes or until golden and fork tender.
- In a large bowl combine the bread, roasted vegetables, baby kale, apple, pecans, dried cranberries and pepitas. Pour the cider vinaigrette over the salad and gently toss everything together until coated. Season with salt and pepper as needed then serve immediately.
Cider Vinaigrette
- In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
- Remove from the heat and pour into a jar or glass measuring cup. Whisk in the remaining vinaigrette ingredients then pour over the salad and toss everything together until coated.
Notes
This salad is best made and eaten in the same day.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 284mgCarbohydrates: 68gFiber: 13gSugar: 22gProtein: 11g
Autumn Apple and Pear Salad
Butternut Squash Farro Salad with Arugula and Cranberries
Harvest Quinoa Salad
