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–+ servings
Autumn Panzanella Salad

Autumn Panzanella Salad with Roasted Squash & Crunchy Hazelnuts

A vibrant Autumn Panzanella Salad that features roasted squash, crunchy hazelnuts, and a tangy balsamic vinaigrette, perfect for busy weeknights or holiday gatherings.
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Prep Time 20 minutes
Cook Time 32 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 lb Butternut Squash The star of the salad; roasting enhances its natural sweetness.
  • 1 medium Red Onion Transforms from sharp to sweet when roasted.
For the Bread
  • 5-6 oz Sourdough Bread Creates a crunchy texture; use gluten-free bread for a gluten-sensitive option.
For the Greens
  • 1 bunch Lacinato Kale Provides nutrition and balances sweetness.
For the Nuts
  • ½ cup Hazelnuts Toasted, adds a nutty crunch.
For the Dressing
  • Extra-Virgin Olive Oil Adds richness, avocado oil can be a substitute.
  • ¼ cup Balsamic Vinegar Gives the dressing its tangy character.
  • 2 tsp Honey Balances acidity; use maple syrup for vegan option.
  • 2 tsp Dijon Mustard Provides tang and emulsifies the dressing.
  • 1 clove Granulated Garlic Intensifies flavor; garlic powder can be used.
  • Kosher Salt Essential for flavor elevation.
  • Coarse Ground Black Pepper Adds depth, freshly ground is best.
For Garnish
  • Grated Parmesan Cheese Enhances umami flavor, use nutritional yeast for vegan alternative.
  • ½ cup Castelvetrano Olives Provides a briny contrast.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) for roasting the butternut squash and red onion.
  2. Combine half of the olive oil, Parmesan, rosemary, garlic, salt, and pepper in a bowl.
  3. Toss the butternut squash and red onion in the oil mixture, spread on a baking sheet, and roast for 15-17 minutes.
  4. Combine the remaining olive oil with the sourdough cubes, then spread the bread next to the vegetables and toast for 12-15 minutes.
  5. Whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper in a separate container.
  6. Massage the kale with olive oil and salt for 2-3 minutes until tender.
  7. Assemble the salad with kale, roasted vegetables, and toasted bread. Drizzle with dressing.
  8. Sprinkle with toasted hazelnuts and Castelvetrano olives, then finish with Parmesan. Let sit for 30 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 350mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For optimal flavor, toast hazelnuts, space vegetables on the baking sheet, and dress the salad 30 minutes before serving. Use fresh ingredients for best results.

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