Butternut Squash Panzanella Salad Recipe

Name: Butternut Squash Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cubed day-old French bread (bite-sized cubes); 3 tablespoons olive oil; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 4 cups cubed peeled butternut squash (1-1/2-inch cubes); 1-1/2 cups sliced fresh mushrooms; 1/2 cup olive oil, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 6 cups fresh arugula or fresh baby spinach; 6 tablespoons sherry vinegar; 3 shallots, thinly sliced; 1/2 cup salted roasted almonds; 6 tablespoons crumbled goat cheese

Servings: persons

6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
6 tablespoons crumbled goat cheese

1
Preheat oven to 400u00b0. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool.
2
In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.
3
Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

2206

kcal

Calories

241

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups cubed day-old French bread (bite-sized cubes), 3 tablespoons olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and more.

Yes, Butternut Squash Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butternut Squash Panzanella Salad

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