Go Back
–+ servings
Autumn Panzanella Salad

Autumn Panzanella Salad with Toasted Hazelnuts & Squash

Celebrate fall with this Autumn Panzanella Salad featuring roasted squash, toasted hazelnuts, and a tangy balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Butternut Squash (peeled and cubed) acorn squash can be a delightful substitute
  • 1 medium Red Onion (cut into chunks) yellow onion works if you're out of red
  • 2 sprigs Fresh Rosemary thyme or sage can be used if rosemary isn't available
  • 3 tablespoons Extra-Virgin Olive Oil substitute with avocado oil for a unique twist
  • 1 teaspoon Granulated Garlic (or Garlic Powder) fresh garlic makes it even more robust
  • 1 teaspoon Kosher Salt sea salt can also do the trick
  • 1 teaspoon Coarse Ground Black Pepper white pepper can be a mild alternative
For the Salad Base
  • 4 cups Sourdough Bread (cubed) or choose gluten-free bread for dietary needs
  • 4 cups Lacinato Kale (stems removed) spinach is a good alternative if you prefer
For the Garnish
  • 1 cup Hazelnuts (toasted, coarsely chopped) walnuts or pecans can also be used
  • 1/2 cup Castelvetrano Olives (pitted, roughly chopped) green olives can substitute neatly
For the Dressing
  • 1/2 cup Balsamic Vinegar champagne vinegar works as an alternative
  • 2 tablespoons Honey use maple syrup or agave nectar for vegan options
  • 1 tablespoon Dijon Mustard yellow mustard can replace it if needed
  • 1 clove Garlic Clove (grated) increase granulated garlic if short on fresh
  • 1/4 cup Grated Parmesan Cheese omit for a lactose-free or vegan version
For the Garnish (Optional)
  • 1/4 cup Parmigiano-Reggiano Cheese (for garnish) skip for dairy-free adaptations

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish by sprinkling toasted hazelnuts, olives, and Parmigiano-Reggiano cheese on top, drizzling remaining dressing. Let sit for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 300mgPotassium: 550mgFiber: 6gSugar: 9gVitamin A: 2500IUVitamin C: 75mgCalcium: 100mgIron: 2mg

Notes

Add toasted hazelnuts and olives just before serving for best flavor and crunch.

Tried this recipe?

Let us know how it was!