Description
Fall Panzanella Salad is a vibrant autumn dish that features crispy toasted bread, roasted butternut squash, juicy cherry tomatoes, and peppery arugula. Drizzled with a tangy balsamic vinaigrette, this salad not only captivates the eye but also delivers an explosion of seasonal flavors. It’s perfect for cozy gatherings or as a festive side for Thanksgiving. Easy to prepare and customizable, it’s a delightful way to celebrate the bounty of fall.
Ingredients
Scale
- 4 cups stale sourdough or ciabatta bread, cubed
- 2 cups butternut squash, peeled and cubed
- 1 cup cherry tomatoes, halved
- 4 cups arugula
- 1/2 medium red onion, thinly sliced
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the bread cubes on a baking sheet, drizzle with olive oil, season with salt, and toss. Bake for 10-15 minutes until golden brown.
- Toss the butternut squash with olive oil, salt, and pepper on a separate baking sheet. Roast for about 20-25 minutes until tender and caramelized.
- While the bread and squash are roasting, prepare the cherry tomatoes and arugula.
- In a bowl or jar, whisk together balsamic vinegar, olive oil, salt, and pepper for the dressing.
- In a large bowl, combine the roasted bread and squash with arugula and tomatoes. Drizzle with dressing and toss gently.
- Serve immediately or transfer to a serving dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg