Print

Autumn Panzanella Salad

Autumn Panzanella Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, rustic transition for your table, this Autumn Panzanella Salad reinvents the classic Italian bread salad. Featuring sweet roasted butternut squash, caramelized red onions, toasted sourdough cubes, and a bright balsamic vinaigrette, this dish is a masterclass in textures. Enhanced with the savory crunch of hazelnuts, herbaceous rosemary, and sharp Castelvetrano olives, it is a hearty, fiber-packed meal that perfectly captures the essence of the harvest season in every satisfying, vibrant bite.

Ingredients

Scale

1 butternut squash, peeled and cubed
1 large red onion, sliced
4 cups sourdough bread, torn into bite-sized pieces
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
3 Tbsp balsamic vinegar
2 cups kale, stemmed and chopped
1/2 cup Castelvetrano olives, pitted and halved
1/4 cup toasted hazelnuts, roughly chopped
1 Tbsp fresh rosemary, minced
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Toss butternut squash and red onion with olive oil, salt, and pepper on a baking sheet; roast for 25-30 minutes until tender and caramelized.
Place sourdough pieces on a separate tray, drizzle with olive oil, and toast for 8-10 minutes until golden and crisp.
In a small bowl, whisk together balsamic vinegar, a splash of olive oil, and rosemary to create the vinaigrette.
In a large bowl, combine the roasted vegetables, toasted bread, kale, olives, and hazelnuts.
Drizzle with the balsamic vinaigrette and toss gently to combine.
Top with grated Parmesan cheese and serve immediately.

Notes

Ensure the kale is massaged slightly with a touch of olive oil if it is particularly tough. The sourdough should be quite dry before toasting for the best texture. If you need to make this ahead, add the bread right before serving to keep it from becoming too soggy.

Find it online: https://cookingwithramsay.com/autumn-panzanella-salad/