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As the crisp autumn air settles in and leaves begin to paint the world in hues of gold, my cravings shift towards comforting dishes that celebrate the season. This is where my Autumn Panzanella Salad with Herb-Roasted Squash and Toasted Hazelnuts truly shines. The combination of tender, herb-infused butternut squash and rustic sourdough gives this dish a heartwarming essence, while the toasted hazelnuts offer delightful crunch. What I love most about this salad is its versatility—it makes for a stunning centerpiece at holiday gatherings while also being a quick, healthy weeknight meal. With a tangy balsamic vinaigrette drizzled over all that goodness, you’ll find it’s hard to resist going back for seconds. Are you ready to elevate your fall dining experience? Let’s dive into this seasonal delight!
Why is Autumn Panzanella Salad Amazing?
Seasonal Delight: This Autumn Panzanella Salad celebrates the flavors of fall with its vibrant ingredients, making it a perfect seasonal dish.
Nutty Crunch: Toasted hazelnuts add an irresistible crunch that contrasts beautifully with the soft roasted squash and kale.
Flavorful Easy Prep: With simple steps and minimal cooking time, you’ll be serving up a gourmet dish without the fuss.
Versatile Dish: Whether it’s a festive gathering or a simple weeknight meal, this salad can impress guests and satisfy family alike.
Healthy Twist: Packed with nutrients, it caters to vegetarian and gluten-free diets, making it an excellent choice for everyone at the table.
For more seasonal inspiration, don’t forget to check out our other delightful recipes like Roasted Root Vegetable Medley and Classic Balsamic Vinaigrette!
Autumn Panzanella Salad Ingredients
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For the Roasted Vegetables
• Butternut Squash (peeled and cubed) – The star ingredient offering sweetness and texture; acorn squash can be a delightful substitute.
• Red Onion (cut into chunks) – Introduces sweetness and complexity; yellow onion works if you’re out of red.
• Fresh Rosemary – Contributes aromatic flavor; thyme or sage can be used if rosemary isn’t available.
• Extra-Virgin Olive Oil – Provides healthy fat and moisture; substitute with avocado oil for a unique twist.
• Granulated Garlic (or Garlic Powder) – Enhances flavor depth; fresh garlic makes it even more robust.
• Kosher Salt – Essential for seasoning; sea salt can also do the trick.
• Coarse Ground Black Pepper – Brings heat and flavor; white pepper can be a mild alternative. -
For the Salad Base
• Sourdough Bread (cubed) – Offers the perfect crunch and body; any rustic bread works, or choose gluten-free bread for dietary needs.
• Lacinato Kale (stems removed) – Adds freshness and earthy flavor; spinach is a good alternative if you prefer. -
For the Garnish
• Hazelnuts (toasted, coarsely chopped) – Infuse a nutty crunch; walnuts or pecans can also be used.
• Castelvetrano Olives (pitted, roughly chopped) – Provide briny depth; green olives can substitute neatly. -
For the Dressing
• Balsamic Vinegar – Key for acidity in this dressing that brings everything together; champagne vinegar works as an alternative.
• Honey – Acts as a sweetener; use maple syrup or agave nectar for vegan options.
• Dijon Mustard – Adds tanginess and helps emulsify the dressing; yellow mustard can replace it if needed.
• Garlic Clove (grated) – Enhances fresh garlic flavor; increase granulated garlic if short on fresh.
• Grated Parmesan Cheese – Elevates flavors; omit for a lactose-free or vegan version. -
For the Garnish (Optional)
• Parmigiano-Reggiano Cheese (for garnish) – Enhances presentation and flavors; simply skip for dairy-free adaptations.
By using these ingredients, your Autumn Panzanella Salad will burst with flavor, embodying the spirit of the season in every delightful bite!
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Step‑by‑Step Instructions for Autumn Panzanella Salad
Step 1: Preheat Oven
Begin by preheating your oven to 425°F (220°C). This ensures that when you’re ready to roast your vegetables, they’ll sizzle and develop a beautiful caramelization. Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
Step 2: Prepare Vegetable Mix
In a large bowl, combine cubed butternut squash and red onion chunks. Drizzle with half of the olive oil and sprinkle with grated Parmesan, rosemary, granulated garlic, salt, and pepper. Toss everything gently to coat the vegetables evenly, then spread them out on the prepared baking sheet and pop them in the oven to roast for 15-17 minutes until golden and tender.
Step 3: Prepare Bread
While the vegetables are roasting, take your sourdough bread and place the cubes in a separate bowl. Pour in the remaining olive oil and toss to evenly coat the bread. After the initial roasting time, carefully move the roasted vegetables to one side of the baking sheet and scatter the oiled sourdough cubes on the other side. Return the baking sheet to the oven and roast for an additional 15 minutes until the bread is crispy and golden brown.
Step 4: Make Dressing
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, grated garlic, and a pinch of salt and pepper. Slowly drizzle in the remaining olive oil while whisking to emulsify the dressing until it thickens slightly. Taste and adjust the seasoning if necessary, setting aside to allow the flavors to meld.
Step 5: Prepare Kale
While the dressing sits, take a bunch of Lacinato kale and remove the stems. Slice the leaves into ribbons and place them in a large mixing bowl. Drizzle with a touch of olive oil and a pinch of salt, then massage the kale with your hands for about 2-3 minutes until it softens and brightens in color, perfect for your Autumn Panzanella Salad.
Step 6: Assemble Salad
On a large serving platter, create a beautiful layer by placing the massaged kale as your base. Next, add the roasted butternut squash, red onion, and crispy sourdough cubes on top. Drizzle half of the balsamic dressing over the salad and gently toss to combine. Then, sprinkle over the toasted hazelnuts, olives, and shaved Parmigiano-Reggiano cheese for a touch of elegance.
Step 7: Final Touches
To finish off your Autumn Panzanella Salad, drizzle the remaining dressing over the top for an extra burst of flavor. Let the salad sit at room temperature for about 30 minutes before serving. This resting time allows the bread to absorb the delicious dressing and enhances the overall taste. Enjoy your delightful seasonal creation!
What to Serve with Autumn Panzanella Salad
This vibrant salad deserves the perfect companions to create a delightful, well-rounded meal that warms the heart and fills the belly.
- Grilled Chicken: Juicy, seasoned chicken pairs wonderfully, enhancing the savory flavors of the salad while providing a satisfying protein boost.
- Roasted Turkey: Ideal for festive occasions, roasted turkey complements the salad’s autumn vibes and brings a delicious richness to the table.
- Creamy Polenta: Soft, creamy polenta provides a comforting contrast to the salad’s crunch and brings a touch of creaminess that balances the tangy dressing.
- Artisan Bread: A slice of warm, crusty artisan bread is perfect for mopping up any remaining dressing, creating a delightful end to your meal.
- Pumpkin Soup: A bowl of smooth pumpkin soup adds a cozy fall note, echoing the seasonal flavors found in the salad and offering a beautiful contrast in temperature.
- Savory Apple Tart: For dessert, a warm apple tart adds sweetness while staying true to the seasonal theme, making for a harmonious finish to your autumn feast.
- Sparkling Apple Cider: A refreshing glass of sparkling apple cider balances out the salad’s richness and brings a celebratory vibe to your dining experience.
- Herbed Quinoa: Fluffy quinoa tossed with herbs provides a nutritious side option, enhancing the meal with a nutty flavor that complements the salad beautifully.
- Roasted Vegetables: A medley of roasted seasonal vegetables adds a pop of color and extra nutrients, perfectly aligning with the flavors of your Autumn Panzanella Salad.
- Walnut Feta Dip: This creamy dip makes for a delightful appetizer alongside the salad, offering a rich, tangy kick that bridges both flavors beautifully.
Expert Tips for Autumn Panzanella Salad
- Toast Hazelnuts First: Toast hazelnuts in advance for deeper flavor. Roast at 350°F for 8-10 minutes or in a dry skillet for 5 minutes, shaking often.
- Spread Ingredients: Ensure that vegetables and bread are spread out on the baking sheet. Crowding may cause steaming instead of roasting, preventing that delicious crispiness.
- Allow to Rest: Don’t skip the 30-minute resting time for the salad. This allows the bread to soak up the dressing flavors, creating a more harmonious dish.
- Check for Doneness: Keep an eye on the roasting vegetables and bread to avoid burning. Every oven varies, so start checking a few minutes before the suggested time.
- Use Seasonal Variations: Feel free to mix in other seasonal vegetables like roasted sweet potatoes or carrots to add variety to your Autumn Panzanella Salad!
Autumn Panzanella Salad Variations
Embrace your creativity and adjust this recipe to your taste, adding your own unique flair to every bite!
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Sweet Potato Substitute: Swap out butternut squash for roasted sweet potatoes for a sweeter note. They’re just as vibrant and delicious.
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Cheesy Delight: Include crumbled feta or creamy goat cheese to introduce a tangy twist. The added creaminess complements the crunchy texture beautifully.
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Fruit Addition: Toss in dried cranberries or pomegranate seeds for an extra burst of sweetness and color. The tartness contrasts perfectly with the savory elements of the salad.
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Nutty Options: If hazelnuts aren’t your favorite, substitute them with walnuts or pecans. Both options will still provide that irresistible crunch.
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Greens Variety: Replace Lacinato kale with baby spinach or arugula for a different green. This adds a peppery flavor while keeping it fresh.
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Vegan Twist: Opt for a vegan cheese in place of Parmesan for a completely dairy-free experience. Nutritional yeast can still bring that cheesy essence to the dressing!
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Spice Up the Heat: Add a pinch of crushed red pepper flakes to the dressing if you’re looking for a bit of heat. This little kick elevates the dish to a whole new level.
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Savory Additions: For more umami flavor, consider adding sautéed mushrooms or roasted Brussels sprouts. Either option brings a savory depth that enhances the dish.
For even more recipe inspiration, don’t forget to explore how to make the perfect Classic Balsamic Vinaigrette or a comforting Roasted Root Vegetable Medley!
How to Store and Freeze Autumn Panzanella Salad
Fridge: Store any leftover salad in an airtight container for up to 2 days. Keep the dressing separate to maintain the bread’s crispiness until ready to serve.
Freezer: It’s not recommended to freeze the Autumn Panzanella Salad, as the bread will become soggy upon thawing, and the fresh ingredients may lose their texture.
Reheating: If you have leftover roasted vegetables, reheat them in a 350°F oven for about 10 minutes until warmed through, then toss with fresh kale and dressing immediately before serving.
Freshness Tip: For the best flavor and texture, add the toasted hazelnuts and olives just before serving, as they add a delightful crunch and briny finish to the salad.
Make Ahead Options
Preparing your Autumn Panzanella Salad in advance is a game-changer for busy weeknights or holiday gatherings! You can roast the butternut squash and red onions up to 3 days ahead and store them in an airtight container in the fridge. Additionally, you can toast the hazelnuts ahead of time and keep them at room temperature to maintain their crunch. To prepare the bread, drizzle and toss your sourdough cubes in oil up to 24 hours prior, then roast them just before assembling the salad. When ready to serve, simply combine the kale, vegetables, toasted bread, and dressing for a fresh, vibrant dish that’s just as delicious as when made fresh!
Autumn Panzanella Salad Recipe FAQs
How do I select ripe butternut squash for my Autumn Panzanella Salad?
Look for squash that is firm and heavy for its size, with a smooth, unblemished skin. A good indicator of ripeness is a deep, even color. If the squash has dark spots or feels mushy, it’s best to leave it on the shelf.
How should I store leftover Autumn Panzanella Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the bread from getting soggy, it’s best to dress the salad right before serving. If you prefer a fresher taste, keep the dressing separate until serving.
Can I freeze the Autumn Panzanella Salad?
Freezing isn’t recommended for this salad, as the bread will lose its texture and become soggy after thawing. However, if you have extra roasted vegetables, you can freeze them for up to 3 months in an airtight container. Reheat the vegetables first when you’re ready to enjoy them in another dish!
What should I do if my roasted vegetables are not browning properly?
Ensure that the vegetables are spread out in a single layer on the baking sheet. If they’re too crowded, they may steam instead of roast, preventing browning. Also, check your oven temperature with an oven thermometer; sometimes, oven temperatures can be inaccurate.
Are there any common allergens in this salad?
This Autumn Panzanella Salad contains gluten from the sourdough bread and dairy from the Parmesan cheese. For a gluten-free option, simply use gluten-free bread, and to make it dairy-free, omit the cheese or substitute with nutritional yeast. Always check labels for allergens and choose alternative ingredients if necessary.
Autumn Panzanella Salad with Toasted Hazelnuts & Squash
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
- In a large bowl, combine cubed butternut squash and red onion chunks with half of the olive oil, rosemary, granulated garlic, salt, and pepper. Toss to coat, spread on the baking sheet, and roast for 15-17 minutes.
- Toss sourdough bread cubes with the remaining olive oil. After roasting vegetables, move them to one side of the baking sheet and add the bread to the other side. Roast for an additional 15 minutes until golden brown.
- Whisk together balsamic vinegar, honey, Dijon mustard, grated garlic, and a pinch of salt and pepper in a small bowl. Slowly drizzle in the remaining olive oil, whisking to emulsify.
- Remove stems from the Lacinato kale, slice into ribbons, and massage with olive oil and salt in a large mixing bowl for 2-3 minutes.
- Assemble the salad by placing the massaged kale as a base, topping with roasted vegetables and crispy sourdough, then drizzling with half the dressing and tossing gently.
- Finish by sprinkling toasted hazelnuts, olives, and Parmigiano-Reggiano cheese on top, drizzling remaining dressing. Let sit for 30 minutes before serving.
