As the leaves turn and the air carries a crisp promise of fall, I can’t help but feel that undeniable pull towards comfort food that warms the soul. This Autumn Panzanella Salad, with its roasted butternut squash and crunchy toasted hazelnuts, transforms the classic Tuscan bread salad into a delightful seasonal feast. Perfect for cozy holiday gatherings or a satisfying weeknight meal, this vibrant dish celebrates the bounty of autumn while staying vegetarian-friendly. Plus, it’s easily adaptable for vegan or gluten-free diets, making it a versatile addition to any table. Are you ready to elevate your fall cooking game and savor the flavors of the season? Let’s dive into this delicious recipe!
Why is Autumn Panzanella Salad so special?
Bursting with Flavor: This salad combines roasted butternut squash and crunchy hazelnuts, creating an irresistible flavor profile that celebrates fall’s bounty.
Versatile & Adaptable: Easily modified for vegan or gluten-free diets, this dish ensures everyone at your table can enjoy it.
Quick Preparation: With straightforward steps and easy-to-find ingredients, you can have this delightful salad ready in no time, perfect for busy weeknights.
Seasonal Appeal: The vibrant colors and flavors not only make it visually stunning but also provide the comfort we crave during the chilly months. Try pairing it with your favorite Healthy Fall Salad for a delightful spread!
Crowd-Pleasing Dish: Whether for a cozy family dinner or a holiday gathering, this Autumn Panzanella Salad is sure to impress.
Autumn Panzanella Salad Ingredients
For the Salad
• Butternut Squash (1 lb) – Adds natural sweetness and is the star of this Autumn Panzanella Salad; feel free to substitute with pumpkin or sweet potatoes.
• Sourdough Bread (5-6 oz) – Provides that perfect crispiness; ensure it’s day-old for better toasting, or opt for gluten-free bread as a substitute.
• Red Onion (1 medium) – Brings a sweet crunch; yellow onion can be used for a milder flavor if preferred.
• Lacinato Kale (1 bunch) – Adds hearty greens that complement the roasted veggies; can replace with spinach or mixed greens if desired.
• Toasted Hazelnuts (1/2 cup) – Offers a delightful crunch; walnuts or pecans can work well as alternatives.
For the Dressing
• Extra-Virgin Olive Oil – Adds richness and depth to the salad; high-quality oil makes all the difference.
• Balsamic Vinegar (1/4 cup) – Provides tanginess; substitute with red wine vinegar for a different twist.
• Honey (2 tsp) – Balances the acidity of the dressing; maple syrup is a perfect vegan substitute.
• Dijon Mustard (2 tsp) – Adds a sharp, zesty flavor and helps emulsify the dressing.
• Garlic Clove (1, grated) – Enhances the dressing with fresh garlic taste; feel free to omit if you prefer a milder flavor.
• Kosher Salt & Black Pepper – Essential for seasoning; adjust to your taste for perfect flavor balance.
Optional Garnishes
• Grated Parmesan Cheese – Adds a touch of creamy richness; can be replaced with vegan Parmesan for a dairy-free option.
• DeLallo Castelvetrano Olives (1/2 cup) – Introduces a briny depth to the salad; Kalamata or green olives can be used instead.
This Autumn Panzanella Salad is a vibrant ode to the flavors of fall, bringing warmth and satisfaction to your table!
Step‑by‑Step Instructions for Autumn Panzanella Salad
Step 1: Prepare Veggies
Preheat your oven to 425°F (220°C). In a large bowl, combine olive oil, grated Parmesan, chopped rosemary, garlic, salt, and black pepper. Toss the butternut squash cubes and red onion slices with half of this mixture until they’re well coated. Spread them out on a baking sheet and roast for 15-17 minutes, until the squash is golden and tender.
Step 2: Prepare Bread
In the same bowl, add the day-old sourdough bread chunks with the remaining oil mixture, tossing to coat. Push the roasted veggies to one side of the baking sheet to create space, then spread the bread on the other side. Return the baking sheet to the oven and roast for an additional 15 minutes, watching for the bread to become crispy and golden.
Step 3: Make Dressing
While the veggies and bread roast, whisk together balsamic vinegar, honey, Dijon mustard, grated garlic, salt, and pepper in a small bowl. Gradually drizzle in extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Set it aside until you’re ready to dress the salad.
Step 4: Prep Kale
As the roasting completes, prepare the lacinato kale. Remove the tough stems and cut the leaves into ribbons. Place the kale in a bowl and drizzle with a little olive oil and a pinch of salt. Massage the kale gently with your hands until it wilts slightly and softens, making it more tender and flavorful.
Step 5: Assemble Salad
On a serving platter, layer the massaged kale, roasted butternut squash, red onion, and crispy sourdough. Drizzle the balsamic dressing over the top, ensuring it gets evenly distributed. Sprinkle the toasted hazelnuts and olives over the salad for an extra crunch, and finish with shaved Parmesan cheese for richness.
Step 6: Let Rest
Allow the assembled Autumn Panzanella Salad to sit for about 30 minutes at room temperature. This resting time lets the bread absorb the dressing and enhances the mingling of flavors, creating a more cohesive dish that celebrates the season’s bounty.
Autumn Panzanella Salad Variations
Embrace your creativity in the kitchen with these delightful twists to our Autumn Panzanella Salad! Each variation adds a unique flair while maintaining that warm, autumnal essence.
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Pumpkin Swap: Replace butternut squash with pumpkin for a different flavor profile that’s equally seasonal. The creamy texture of pumpkin will shine in this salad.
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Nut-Free Option: Substitute the hazelnuts with toasted pumpkin seeds to make it nut-free. This swap not only keeps the crunch but adds a fun twist.
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Herb Variation: Mix in fresh thyme or sage instead of rosemary for a fragrant spin that aligns beautifully with the autumn theme. Just a few sprigs can elevate the dish!
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Fruity Twist: Add pomegranate seeds for a burst of sweetness and pop of color. They enhance the salad’s festive vibe and offer a delightful crunch.
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Gluten-Free Bread: For a gluten-free version, use crusty gluten-free bread. It will maintain a delectable texture while accommodating dietary needs.
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Olive Variety: Experiment with different types of olives, such as Kalamata or Ligurian, to introduce varying levels of brininess and depth. The flavors will harmonize wonderfully with your other ingredients.
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Extra Veggies: Toss in roasted Brussels sprouts or baby carrots alongside the squash for added nutrition and an exciting Texure contrast. They can bring extra autumn flavors to your table.
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Cheesy Delight: Instead of Parmesan, try crumbled feta or goat cheese for a tangy twist. The creamy element will complement the rest of the salad beautifully.
Feel free to explore other combinations! If you’re craving something lighter afterward, consider pairing this salad with a refreshing Chinois Chicken Salad or for heartier options try Southwest Chicken Salad. The possibilities are endless!
Make Ahead Options
These Autumn Panzanella Salad components are perfect for meal prep, saving you time during your busy week! You can chop the butternut squash, red onion, and kale up to 3 days in advance, storing them separately in the refrigerator to maintain their freshness and crunch. Prepare the balsamic dressing and refrigerate it overnight for a quick assembly later. Toast the hazelnuts up to 2 days ahead, ensuring you store them in an airtight container to keep their crunchiness. When you’re ready to serve, simply roast the prepared veggies and bread, toss everything together with the dressing, and your delicious Autumn Panzanella Salad will shine as a vibrant centerpiece on your table, just as delightful as if made fresh!
What to Serve with Autumn Panzanella Salad?
Looking to create a delightful meal around your vibrant Autumn Panzanella Salad? Let’s explore some delicious pairings that will complete your table.
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Creamy Polenta: This warm, comforting side adds a luscious texture that contrasts beautifully with the crisp salad.
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Roasted Garlic Mashed Potatoes: Rich and creamy, these mashed potatoes pair exquisitely, making for a comforting autumn dinner.
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Herb-Crusted Grilled Chicken: The savory herbs complement the sweet squash while adding protein for a fulfilling meal.
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Sautéed Brussels Sprouts: With their nutty flavor and tender-crisp texture, they bring an earthy element that balances the sweet notes in the salad.
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Savory Quinoa Pilaf: This nutty grain dish provides a delightful textural contrast and enhances the seasonal flavor profile of your salad.
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Fresh Apple Crisp: For dessert, this warm, buttery treat with hints of cinnamon echoes the apple notes in autumn, making for a lovely finale.
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Hot Apple Cider: Enjoy a spiced, warm drink that ties in the flavors of fall, making your mealtime experience cozy.
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Crisp White Wine: A chilled glass of Sauvignon Blanc can elevate your dining experience, balancing the savory and tangy elements of the panzanella.
Each of these pairings adds a unique touch, ensuring your Autumn Panzanella Salad is part of a delightful and memorable meal.
Expert Tips for Autumn Panzanella Salad
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Use Day-Old Bread: Ensure your sourdough is at least a day old for optimal crispiness; fresh bread will become too soggy during roasting.
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Don’t Overcrowd the Pan: Spread your veggies and bread out on the baking sheet to promote even browning. Overcrowding will lead to steaming instead of roasting.
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Dress Wisely: Wait about 30 minutes after assembling the salad to add the dressing. This allows the bread to soak up the flavors without becoming mushy.
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Mix & Match Greens: Feel free to substitute the lacinato kale with other greens like spinach or arugula. Just remember, kale holds up better with the dressing.
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Toast Hazelnuts for Flavor: Toasting the hazelnuts enhances their nutty flavor. If you can, do this ahead of time and keep them stored for easy assembly of your Autumn Panzanella Salad.
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Vegan Options Available: Swap honey for maple syrup, and use vegan Parmesan to keep this dish entirely plant-based while retaining its delicious impact.
Storage Tips for Autumn Panzanella Salad
Fridge: Store leftovers in an airtight container for up to 2 days. However, note that the texture of the bread will soften over time.
Freezer: It’s best not to freeze this salad, as the bread and veggies can become mushy. Fresh ingredients are best enjoyed within a few days.
Reheating: If you need to enjoy leftovers warm, consider reheating just the veggies and bread in the oven to regain some crispiness. Dress the salad fresh before serving.
Freshness Tip: For the best flavor, try to consume the Autumn Panzanella Salad within the first day, particularly if you’ve dressed it ahead of time.
Autumn Panzanella Salad Recipe FAQs
How do I choose ripe butternut squash?
Look for butternut squash that feels heavy for its size, with a hard, smooth skin that is free from any dark spots or soft patches. The color should be a uniform beige; avoid squash with green patches as this indicates it wasn’t fully ripe. You want your squash to have a sweet aroma too, a sure sign of ripeness!
How long can I store leftovers of my Autumn Panzanella Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, keep in mind that the bread will soften over time, so it’s best enjoyed fresh. If you’re able to, try eating it within the first day to maximize flavor and texture!
Can I freeze Autumn Panzanella Salad?
Freezing this salad isn’t recommended due to the bread and vegetables losing their texture and flavor. However, you can separately freeze the roasted butternut squash and any extra dressing for up to 3 months. Thaw the squash overnight in the fridge before assembling and dressing your salad fresh.
What should I do if my salad dressing separates?
No worries! If your dressing separates, just give it a good whisk or shake before drizzling it over the salad. For a thicker consistency, you can also add a bit more Dijon mustard to help emulsify it again. Properly drizzling the dressing immediately after making it helps maintain its consistent texture.
Are there any common allergies associated with this recipe?
Yes, this Autumn Panzanella Salad contains nuts (hazelnuts) and dairy (Parmesan cheese). If you’re making it for people with nut allergies, you can easily swap out the hazelnuts for seeds like pumpkin seeds, which add a similar crunch. Additionally, using vegan Parmesan keeps it dairy-free while ensuring everyone can enjoy the meal safely.
Can I make this salad ahead of time?
Absolutely! You can prepare the vegetables and make the dressing up to 5 days before you plan to serve. Store them separately in the fridge and pull them together on the day of serving. Note that while the dressing and vegetables keep well, wait to add the roasted bread a few hours before serving to maintain its crispness.
Irresistible Autumn Panzanella Salad Bursting with Flavor
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large bowl, combine olive oil, grated Parmesan, chopped rosemary, garlic, salt, and black pepper. Toss the butternut squash cubes and red onion slices with half of this mixture until they’re well coated. Spread them out on a baking sheet and roast for 15-17 minutes, until the squash is golden and tender.
- In the same bowl, add the day-old sourdough bread chunks with the remaining oil mixture, tossing to coat. Push the roasted veggies to one side of the baking sheet to create space, then spread the bread on the other side. Return the baking sheet to the oven and roast for an additional 15 minutes, watching for the bread to become crispy and golden.
- While the veggies and bread roast, whisk together balsamic vinegar, honey, Dijon mustard, grated garlic, salt, and pepper in a small bowl. Gradually drizzle in extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Set it aside until you're ready to dress the salad.
- As the roasting completes, prepare the lacinato kale. Remove the tough stems and cut the leaves into ribbons. Place the kale in a bowl and drizzle with a little olive oil and a pinch of salt. Massage the kale gently with your hands until it wilts slightly and softens.
- On a serving platter, layer the massaged kale, roasted butternut squash, red onion, and crispy sourdough. Drizzle the balsamic dressing over the top, ensuring it gets evenly distributed. Sprinkle the toasted hazelnuts and olives over the salad for an extra crunch, and finish with shaved Parmesan cheese.
- Allow the assembled Autumn Panzanella Salad to sit for about 30 minutes at room temperature to let the bread absorb the dressing.
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