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Perfect Quick Autumn Panzanella Salad with Roasted Squash

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A quick and easy autumn twist on classic panzanella, featuring roasted butternut squash, crusty bread, and a tangy balsamic dressing. Ready in about 30 minutes, this hearty salad is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 3 cups day-old sourdough bread, torn into bite-sized pieces
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste (for dressing)
  • 4 cups mixed greens
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecans, roughly chopped
  • 1/3 cup crumbled feta cheese
  • Optional: 1 small red apple, thinly sliced

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups).
  3. Toss the squash with 2 tablespoons olive oil, salt, pepper, and dried thyme. Spread in a single layer on a baking sheet.
  4. Roast the squash for 15 minutes.
  5. Add the torn bread to the pan, drizzle with remaining 1 tablespoon olive oil, toss, and spread into an even layer. Roast for another 10-12 minutes until squash is tender and bread is golden.
  6. Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk or shake until combined. Season with salt and pepper.
  7. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant.
  8. In a large mixing bowl, combine mixed greens, dried cranberries, toasted pecans, and crumbled feta. Add warm roasted squash and bread mixture (and apple slices if using).
  9. Pour dressing over salad and toss gently until evenly coated.
  10. Serve immediately.

Notes

For best results, use day-old bread to prevent sogginess. If meal-prepping, store dressing separately and add just before serving. Let roasted squash and bread cool for about 5 minutes before tossing with greens to avoid wilting them too much.

Nutrition

Keywords: autumn panzanella, roasted squash salad, quick weeknight dinner, fall salad, vegetarian salad, butternut squash recipe

Find it online: https://sparklechew.com/perfect-quick-autumn-panzanella-salad-with-roasted-squash/