Fall Panzanella Salad Recipe

Name: Fall Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fall Panzanella Salad; 2 pounds Butternut squash, peeled & cut medium dice; 2 ounces Olive oil; 1/2 ounce Salt, plus as needed; 2 teaspoons Ground black pepper, plus as needed; 8 ounces Dried cranberries; 14 ounces Ciabatta; 4 ounces Walnuts, toasted & roughly chopped; 3 tablespoons Sage, chiffonade; 1x recipe Roasted Shallot Vinaigrette; Blue cheese, to taste (if desired); Roasted Shallot Vinaigrette; 4 Shallots; 1 teaspoon Chopped parsley; 1 Whole garlic head; 1 teaspoon Chopped tarragon; 9 ounces Grape seed oil; 1/2 ounce Honey; 2.5 ounces White Balsamic vinegar; 1 teaspoon Salt; 1/2 Lemon; 1/2 teaspoon Cracked black pepper

Servings: persons

Fall Panzanella Salad
2 pounds Butternut squash, peeled & cut medium dice
2 ounces Olive oil
1/2 ounce Salt, plus as needed
2 teaspoons Ground black pepper, plus as needed
8 ounces Dried cranberries
14 ounces Ciabatta
4 ounces Walnuts, toasted & roughly chopped
3 tablespoons Sage, chiffonade
1x recipe Roasted Shallot Vinaigrette
Blue cheese, to taste (if desired)
Roasted Shallot Vinaigrette
4 Shallots
1 teaspoon Chopped parsley
1 Whole garlic head
1 teaspoon Chopped tarragon
9 ounces Grape seed oil
1/2 ounce Honey
2.5 ounces White Balsamic vinegar
1 teaspoon Salt
1/2 Lemon
1/2 teaspoon Cracked black pepper

1
Lightly coat the diced squash with some of the olive oil and season with salt and pepper. Spread the squash out on a parchment-lined sheet pan and bake at 350 degrees until it is tender yet still holding its shape. Allow to cool to room temperature.
2
Rehydrate the dried cranberries in hot water for 5-10 minutes, discard the water.
3
Cut the ciabatta down the center lengthwise and brush the insides very lightly with the remaining olive oil. Grill the bread, cut side down, over medium heat to dry out and get marks. Rotate the bread halfway through to get crosshatch marks. Cool and cut the bread into medium dice. If needed, bake the cubes in the oven to dry out further. The cubes should be crisp on the outside but still slightly tender and chewy on the inside. Should not be completely dried out like croutons.
4
Once the squash is cool, toss with the roasted shallot vinaigrette (as needed to coat the squash lightly) in a large bowl. Adjust seasoning with salt and pepper.
5
Place the squash on desired platter or serving tray. Garnish with the ciabatta, cranberries, walnuts, blue cheese, and sage. Serve & enjoy!!!
6
Peel the shallots and garlic, remove the cores, and place them in an ovenproof sauce pan and COMPLETELY submerge them with the oil. Cover the pan with foil or a lid, and place in a 350 degree oven until the shallots are tender and roasted.
7
Remove the pan from the oven and allow to cool to room temperature. Separate the garlic and shallots from the oil and reserve both.
8
Place the vinegar, honey, herbs, shallots, and garlic in a blender and blend on high until smooth. Drizzle in the reserved olive oil until a smooth emulsion is achieved. Season with salt and pepper.

2033

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Fall Panzanella Salad, 2 pounds Butternut squash, peeled & cut medium dice, 2 ounces Olive oil, 1/2 ounce Salt, plus as needed, and more.

Yes, Fall 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.

That's it — enjoy your meal!

Fall Panzanella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions