Autumn Panzanella Salad

Celebrate the flavors of fall with this cozy Autumn Panzanella from @dishingouthealth. This vibrant salad puts a seasonal twist on the Italian classic by tossing together toasted cubes of crusty bread, roasted butternut squash, rosemary and kale. Castelvetrano olives and toasted hazelnuts add a tangy and sweet crunch, while a balsamic and Dijon vinaigrette ties everything together. It’s the perfect blend of hearty and fresh—a delicious side dish or light meal that captures autumn in every bite!

Ingredients

1/3 cup DeLallo Extra Virgin Olive Oil

1/4 cup DeLallo Grated Parmesan Cheese

3 Tablespoons finely chopped fresh rosemary

1 1/2 teaspoons granulated garlic (or garlic powder)

3/4 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

1 pound peeled and cubed butternut squash (about 4 cups)

1 medium red onion, cut into 1x1-inch chunks or large segments

6 ounces cubed or torn sourdough bread

1 bunch lacinato kale, thick stems and ribs removed

1/2 cup toasted hazelnuts, roughly chopped*

1/2 cup DeLallo Castelvetrano Olives, roughly chopped

DeLallo Parmigiano Reggianno, shaved

1/4 cup DeLallo Balsamic Vinegar

2 teaspoons honey

2 teaspoons DeLallo Dijon Mustard

1 cloce garlic, grated

1/4 teaspoon each kosher salt and black pepper

1/4 cup DeLallo Private Reserve Extra Virgin Olive Oil

Directions

Preheat oven to 425ºF.

In a small bowl or large liquid measuring cup, combine olive oil, Parmesan cheese, rosemary, granulated garlic, salt, and pepper; whisk well.

Place butternut squash and red onion in a large mixing bowl. Add half of the Parmesan-rosemary oil mixture and toss well to coat. Empty mixture out onto a large, rimmed baking sheet and roast for 15 to 17 minutes, until the underside of vegetables are nicely golden.

Using the same bowl (no need to clean), add chunks of sourdough bread and remaining oil mixture. Use your hands to toss well, massaging oil and seasonings into bread to ensure all the nooks and crannies are well-coated.

Toss butternut squash and red onion and push to one side of the baking sheet, leaving about one-third of the baking sheet open. Spread bread cubes on open side and place pan back in the oven for 15 more minutes. At this point, the bread should be nicely toasted, and vegetables softened.

In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces.

Place kale in the same mixing bowl you used for the veggies and bread (again, no need to clean), and add a light drizzle of olive oil and pinch of salt. Use your hands to massage oil and salt into kale leaves until they soften, about 30 seconds.

Empty kale out onto a serving platter. Scatter roasted butternut squash and red onion overtop, along with toasted sourdough bread. Pour half of the Balsamic Vinaigrette overtop and give it a gentle toss. Scatter toasted hazelnuts and olives overtop, along with shaved pieces of Parmigiano-Reggiano cheese. Drizzle remaining dressing overtop and garnish with a few grinds of cracked black pepper. Let sit for 30 minutes before serving at room temperature.

Your Cart ()

Try These Items

Autumn Panzanella Salad

Ingredients

Directions

Stay Connected...

Keywords: