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Cozy Autumn Panzanella Salad with Roasted Squash

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A warm and cozy autumn salad featuring roasted butternut squash, crispy sourdough croutons, and a tangy maple-Dijon vinaigrette. Perfect for dinner parties, meal prep, or a comforting weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 4 cups sourdough bread, cubed (stale preferred)
  • ¼ cup extra-virgin olive oil, plus more for roasting
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 cups fresh kale, chopped (Lacinato/dinosaur kale preferred)
  • ½ cup dried cranberries
  • ⅓ cup pumpkin seeds (pepitas), toasted
  • ¼ cup Parmesan cheese, shaved (optional)
  • Salt and black pepper to taste
  • 4 sprigs fresh thyme

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper if desired.
  2. Prep the squash: Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  3. Roast the squash: Toss the cubed squash with 2 tablespoons of olive oil, a big pinch of salt, a few cracks of black pepper, and the fresh thyme sprigs. Spread them out in a single layer on one baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown on the edges and tender. Remove the thyme sprigs after roasting.
  4. Toast the bread: While the squash roasts, spread the bread cubes on the second baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss to coat. Toast in the oven for 10–12 minutes, until golden and crispy.
  5. Make the dressing: In a small bowl or jar, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Slowly drizzle in the remaining ¼ cup of olive oil while whisking constantly until the dressing is emulsified. Season with a pinch of salt and pepper.
  6. Massage the kale: Place the chopped kale in a large mixing bowl. Add about 2 tablespoons of the dressing and use your hands to massage it into the leaves for about 1 minute, until the kale turns darker green and feels silky.
  7. Assemble the salad: Add the roasted squash, toasted bread cubes, dried cranberries, and pumpkin seeds to the bowl with the kale. Drizzle with the remaining dressing and toss gently to combine.
  8. Finish and serve: Top with shaved Parmesan cheese if using. Give it one last gentle toss, then transfer to a serving platter. Serve immediately for maximum crunch, or let it sit for 10–15 minutes for the bread to soak up some dressing.

Notes

For best texture, toast bread until very crispy and add dressing just before serving. Massaging the kale first with a little dressing helps prevent the bread from getting soggy. This salad tastes even better the next day as flavors meld.

Nutrition

Keywords: autumn salad, panzanella, roasted squash, kale salad, fall recipe, vegetarian, maple Dijon

Find it online: https://piperplate.com/cozy-autumn-panzanella-salad-with-roasted-squash/