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Fall Panzanella Salad-bread salad with butternut squash, brussels sprouts, apple, dried cranberries, pepitas, goat cheese, and kale. This easy fall salad is the perfect side dish for Thanksgiving!
This post is sponsored by Kroger.
Panzanella Salad is my favorite. How could you not like a salad that has bread in it? Ok, maybe bread in a salad sounds a little weird, butit’s not soggy bread. The bread is crusty and will remind you of croutons. I promise, it is a good thing. Carbs in a salad, it has to be a good thing:)
I am currently obsessed with this Fall Panzanella Salad. It has all of my favorite fall flavors in one salad…with toasted bread. It is a great side dish for Thanksgiving or any fall meal.
So what is in my fall panzanella salad?
- toasted bread cubes
- butternut squash
- brussels sprouts
- red onion
- kale
- apples
- pepitas
- dried cranberries
- goat cheese
This is one loaded salad! I buy all of the ingredients at Smith’s. They sell amazing artisan bread that is baked fresh every day. I love the Rosemary Olive Oil loaf from La Brea Bakery for this recipe. It’s so good and compliments all of the fall flavors.
I cut the bread into cubes and toast it up in the oven. You want to get it nice and toasty before adding it to the other ingredients. Remember, you don’t want soggy bread:)
Once you have your toasted bread cubes, you can add in all of the delicious vegetables. I roast the vegetables to bring out the best flavor. Pro-tip, you can buy precut butternut squash and trimmed brussels sprouts at Smith’s in the produce section. I am always looking for time savers during the busy holiday season. Thank you Smith’s!
To finish up the salad, add in pepitas, dried cranberries, and crumbled goat cheese. Drizzle with a simple maple mustard dressing and you will have the BEST fall salad.
Add this Fall Panzanella Salad to your Thanksgiving menu this year. It is a great side dish to serve along side your holiday meal. Enjoy!
If you like this Fall Panzanella Salad, you might also like:
- Apple, Grape, and Candied Pecan Salad
- Apple Walnut Quinoa Salad
- Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans
- Kale Brussels Sprouts Salad
Vegetarian
This crusty bread salad is loaded with delicious fall flavors. It is the perfect side dish for Thanksgiving.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Ingredients
For the Salad:
- 1 (14.5 oz) loaf Rosemary Olive Oil bread, cut into 1-inch cubes (can use Italian bread)
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3/4 lb. brussels sprouts, ends trimmed and cut in half
- 1/3 red onion, sliced
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 3 cups chopped kale
- 1 large Honeycrisp apple, cored and chopped
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 4 oz goat cheese
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons Kroger apple cider vinegar
- 1 tablespoon Private Selection pure maple syrup
- 2 teaspoons Kroger Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Instructions
Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside.
Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and pepper, to taste. Place the pan in the oven and roast for 35-40 minutes. Remove from the oven and let cool to room temperature.
While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve.
Note-this salad is best the day it is made.
Nutrition
Calories: 423kcal, Carbohydrates: 47g, Protein: 10g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 230mg, Potassium: 657mg, Fiber: 5g, Sugar: 18g, Vitamin A: 10365IU, Vitamin C: 71mg, Calcium: 103mg, Iron: 3mg
Have you tried this recipe?
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FAQs
What to Serve with Panzanella. Thanks to the hearty bread and mozzarella, this panzanella salad is a great lunch or light dinner on its own. If you're looking for something to pair with it, I recommend grilled eggplant or zucchini to round out the meal. It would also go nicely with any protein you like.
What is the best way to prepare salad? ›
Instructions
- The greens should be completely dry. ...
- The greens should be bite-sized. ...
- Put the greens in a really big bowl. ...
- Add any other vegetables you like (make sure they are dry too). ...
- Always dress your salad. ...
- Most dressings need a touch of sweetness. ...
- Taste the dressing first.
Panzanella originated in the central Italian countryside, where farmers combined surplus vegetables with old bread to cut down on waste. They soaked the bread in cold water to give it a chewy texture, then tossed it with vinegar, herbs, and onions for a wonderfully tangy bite.
What is a Tuscan panzanella salad Wiki? ›
Panzanella (Italian: [pantsaˈnɛlla]) or panmolle ( Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.
What are the main ingredients in panzanella? ›
A classic Tuscan bread salad, panzanella is made of ripe tomatoes, dried Italian bread, and a simple tangy dressing. But for something so simple as bread and tomatoes, panzanella salad is one surprisingly complex and delightful summer dish, and one of my favorite things to make with tomatoes.
What are the ingredients in panzanella salad? ›
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
What can I add to salad to make it better? ›
Add one or more of these protein-rich foods to your salad:
- lean meat: chicken or turkey breast, lean steak.
- lower-fat cheese: light cheddar, Swiss, mozzarella, feta, goat cheese.
- legumes: kidney beans, lentils, chickpeas, white or black beans.
- eggs: hard boiled.
- soy products: cubed tofu, edamame.
Common Salad Mistakes
- Here are seven things you should NOT do when making salads: Too much dressing. ...
- Pouring on the dressing. ...
- Wet salad leaves. ...
- Not seasoning it. ...
- Subpar salad dressings. ...
- Uncreative toppings. ...
- Served in a bowl.
Fresh herbs, like basil, parsley, chives, cilantro, mint or dill, add flavor to salads and dressings. For a spicy kick, sprinkle some red pepper flakes. Make your own dressing. Bottled dressings are often lacking in taste and many contain artificial ingredients.
What does panzanella taste like? ›
Panzanella is an Italian bread, tomato, and red onion salad that is packed with flavor and different textures. I love to add mozzarella cheese and olives.
Panzanella comes from the regions of central Italy: Toscana, Lazio, Umbria, Marche and Abruzzo, but the Tuscan one is perhaps the most famous. At its most basic, it is a mix of old, dry bread, soaked, squeezed and crumbled, tomatoes, red onions and basil, dressed with oil and vinegar and eaten slightly chilled.
What country made the first salad? ›
Salads have a surprisingly ancient history, with roots tracing back thousands of years. The ancient Babylonians, Egyptians, Greeks and Romans were known to consume mixed greens with a combination of salt, oil and vinegar.
What is panzanella translate in english? ›
Meaning of panzanella in English
an Italian salad made with stale (= not fresh) bread in oil and tomatoes, and often other vegetables: Stale bread can be used in panzanella, a Tuscan bread salad.
What is the three sacred sisters salad? ›
Ingredients
- 2 pounds butternut squash.
- 2 tablespoons olive oil.
- 1 (15.5-oz.) can cannellini beans, drained and rinsed.
- 2 cups fresh corn kernels.
- ½ small red onion, sliced.
- ½ cup chopped fresh basil.
- Balsamic Vinaigrette.
- 3 cups loosely packed arugula.
Russian salad was originally called Oliver salad based on the Moscow-based Belgian chef who invented it. During the 20th century, the dish spread throughout Europe and adopted the name Russian salad.
What wine goes with panzanella? ›
Pair your Panzanella with a medium-bodied, Sangiovese-based wine from Tuscany, like the ones found in our Italian six-pack.
What do you eat with garlic loaf? ›
Garlic bread is a classic partner to a dish like a seafood stew. You can whip up a warm bowl in minutes using any mix of seafood—such as mussels, fish fillet slices, prawns—and a broth seasoned with spices, vegetables, and sour cream.
What meal to eat with garlic bread? ›
The best side dishes to serve with garlic bread are stuffed shells, eggplant parmesan, stuffed pepper soup, mushroom risotto, cheese dip, chili con carne, shrimp skewers, guacamole, caprese salad, tzatziki sauce, pulled pork, tomato soup, baked ziti, buffalo chicken dip, lemon garlic shrimp, beef stroganoff.
