Fall Panzanella Salad is a seasonal twist on the classic bread salad, featuring hearty autumn ingredients that bring warmth and comfort to the table. This dish combines cubes of toasted bread with roasted butternut squash, crisp apples, dried cranberries, and tangy goat cheese. Tossed in a maple Dijon vinaigrette, the salad is both sweet and savory, offering a perfect balance of flavors. It’s a great side dish for holiday meals or a light main course that celebrates the flavors of fall.
Ingredients:
- 4 cups day-old bread, cubed
- 2 cups butternut squash, peeled and diced
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped pecans (optional)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Roast the Squash:
- Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Toast the Bread:
- While the squash is roasting, spread the cubed bread on another baking sheet. Toast in the oven for 10-15 minutes until golden and crispy.
- Prepare the Dressing:
- In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the roasted squash, toasted bread, diced apple, dried cranberries, goat cheese, and pecans. Drizzle with the dressing and toss to combine.
- Serve:
- Garnish with fresh parsley and serve immediately.
Enjoy this Fall Panzanella Salad as a delicious and seasonal dish perfect for autumn gatherings!
