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Name: Fall Roasted Vegetable Panzanella Salad
Yield: 6 servings
Ingredients: 2 Tbsp olive oil, divided; 1 loaf artisan bread, cubed; 3 cups peeled and cubed butternut squash; 3 cups Brussels sprouts, halved; Kosher salt, to taste; Ground black pepper, to taste; 1 cup apple cider; 2 Tbsp apple cider vinegar; 2 Tbsp minced shallot; 1 Tbsp Dijon mustard; 1 Tbsp maple syrup; 2 tsp olive oil; 1 large apple, diced; 3 cups kale; ¼ cup chopped pecans, toasted; ¼ cup dried cranberries or dried cherries; ¼ cup pepitas

Fall Roasted Vegetable Panzanella Salad

We've taken our favorite fall vegetables and turned them into a satisfying warm salad.

Calories: 400per serving
Servings: 6people

Ingredients

2 Tbsp olive oil, divided
1 loaf artisan bread, cubed
3 cups peeled and cubed butternut squash
3 cups Brussels sprouts, halved
Kosher salt, to taste
Ground black pepper, to taste
1 cup apple cider
2 Tbsp apple cider vinegar
2 Tbsp minced shallot
1 Tbsp Dijon mustard
1 Tbsp maple syrup
2 tsp olive oil
1 large apple, diced
3 cups kale
¼ cup chopped pecans, toasted
¼ cup dried cranberries or dried cherries
¼ cup pepitas

Instructions

Preheat oven to 400°F. Line two sheet pans with parchment paper.
Place the bread cubes on one sheet pan and the butternut squash and brussels sprouts on the other. Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss until evenly coated then spread out into a single layer.
Place each sheet pan in the oven. Bake the bread cubes for 10 minutes or until golden brown and crisp. Roast the butternut squash and brussels sprouts for 15-20 minutes or until fork tender.
Meanwhile, prepare the cider vinaigrette. In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a ½ cup. Remove from the heat and pour into a jar or glass measuring cup. Whisk in the dijon, maple syrup and olive oil.
In a large bowl combine the bread, roasted vegetables, apple, kale, pecans, dried cranberries and pepitas. Pour the cider vinaigrette over the salad and gently toss until evenly coated. Serve immediately.

Watch the Recipe

Fall Roasted Vegetable Panzanella Salad

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use gluten free bread in place of artisan bread.
Use broccoli or green beans in place of brussels sprouts.
Use sweet potatoes or carrots in place of butternut squash.

Nutrition

Per Serving: Calories 400 Total Fat 14g Cholesterol 0mg Sodium 430mg Total Carbohydrate 63g Dietary Fiber 5g Total Sugars 17g Protein 12g Vitamin D 0% Calcium 8% Iron 20% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

Fall Roasted Vegetable Panzanella Salad

We've taken our favorite fall vegetables and turned them into a satisfying warm salad.

Calories: 400per serving
Servings: 6people

Ingredients

2 Tbsp olive oil, divided
1 loaf artisan bread, cubed
3 cups peeled and cubed butternut squash
3 cups Brussels sprouts, halved
Kosher salt, to taste
Ground black pepper, to taste
1 cup apple cider
2 Tbsp apple cider vinegar
2 Tbsp minced shallot
1 Tbsp Dijon mustard
1 Tbsp maple syrup
2 tsp olive oil
1 large apple, diced
3 cups kale
¼ cup chopped pecans, toasted
¼ cup dried cranberries or dried cherries
¼ cup pepitas

Instructions

Preheat oven to 400°F. Line two sheet pans with parchment paper.
Place the bread cubes on one sheet pan and the butternut squash and brussels sprouts on the other. Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss until evenly coated then spread out into a single layer.
Place each sheet pan in the oven. Bake the bread cubes for 10 minutes or until golden brown and crisp. Roast the butternut squash and brussels sprouts for 15-20 minutes or until fork tender.
Meanwhile, prepare the cider vinaigrette. In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a ½ cup. Remove from the heat and pour into a jar or glass measuring cup. Whisk in the dijon, maple syrup and olive oil.
In a large bowl combine the bread, roasted vegetables, apple, kale, pecans, dried cranberries and pepitas. Pour the cider vinaigrette over the salad and gently toss until evenly coated. Serve immediately.

Watch the Recipe

Fall Roasted Vegetable Panzanella Salad

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use gluten free bread in place of artisan bread.
Use broccoli or green beans in place of brussels sprouts.
Use sweet potatoes or carrots in place of butternut squash.

Nutrition

Per Serving: Calories 400 Total Fat 14g Cholesterol 0mg Sodium 430mg Total Carbohydrate 63g Dietary Fiber 5g Total Sugars 17g Protein 12g Vitamin D 0% Calcium 8% Iron 20% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Fall Roasted Vegetable Panzanella Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Fall Roasted Vegetable Panzanella Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition