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An overhead shot of dressed kale, pomegranate arils, and homemade focaccia and delicata squash croutons in a large white bowl atop a textured beige surface. The bowl is surrounded by a tray of croutons and dishes of salad dressing, pomegranate arils, and salt and pepper.

Fall Panzanella Salad with Squash & Focaccia Croutons

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salads & Bowls, Side Dish Recipes
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Description

Give the classic Italian bread salad an autumn-inspired makeover with this Fall Panzanella Salad!

Light and crispy focaccia croutons and parmesan-crusted delicata squash are the star of the show, bringing bold flavor, toasty texture, and tons of seasonal flair. Toss them with massaged kale, juicy pomegranate arils, and a drizzle of tangy-sweet maple mustard vinaigrette for the ultimate fall salad.

The perfect fresh fall dinner or festive side dish for your next holiday gathering!

Ingredients

Scale
  • roasted squash and focaccia croutons (below)⁠
  • maple mustard vinaigrette (below)
  • 1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped) ⁠
  • 1 large shallot, thinly sliced⁠
  • 1 cup pomegranate arils
  • kosher salt and ground black pepper⁠, to season

for the roasted squash and focaccia croutons:⁠

  • 6 ounces focaccia bread, sliced into ½-inch cubes
  • 1 medium delicata squash (roughly 1 pound), deseeded and sliced into ½-inch cubes⁠
  • 4 tablespoons olive oil, divided⁠
  • 6 tablespoons grated parmesan⁠, divided
  • 4 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme), divided
  • 1 teaspoon garlic powder, divided
  • kosher salt and ground black pepper⁠, to season

for the maple mustard vinaigrette:

  • ⅓ cup extra-virgin olive oil
  • ¼ cup whole grain mustard
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, finely chopped or grated
  • kosher salt and ground black pepper⁠, to season

Instructions

  1. Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up and set aside.
  2. Prepare the squash and focaccia: Place the delicata squash in a large bowl with half of the olive oil, parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the prepared baking sheet. To the same bowl used to season the squash, add the focaccia and remaining olive oil, parmesan, chopped herbs, and garlic powder. Toss to combine well and set aside.An overhead shot of cubed delicata squash, grated parmesan, chopped herbs, garlic powder, salt and pepper in a large glass bowl atop a beige surface. Dishes of salt, parmesan and chopped herbs sit alongside it. An overhead shot of cubed bread and delicata squash, olive oil, grated parmesan, chopped herbs, garlic powder, salt and pepper in a large glass bowl atop a beige surface. Dishes of salt, parmesan and chopped herbs sit alongside it. 
  3. Roast the squash and focaccia: Transfer the squash to the oven and par-roast 10 minutes. Remove from the oven and transfer the seasoned focaccia to the baking sheet with the squash, arranging such that everything has enough room to roast. Return to the oven and roast for 10-12 minutes longer, until the squash is tender with golden edges and the focaccia is golden and crisp. Remove from the oven and set aside to cool.An overhead shot of homemade squash croutons before baking on a dark green sheet pan atop a beige surface. An overhead shot of baked focaccia and delicata squash croutons on a dark green sheet pan atop a beige surface.
  4. Prepare the maple mustard vinaigrette: Meanwhile, combine all listed ingredients in a small bowl, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. Set aside. Learn more! ⇢ 5-Minute Whole Grain Mustard Vinaigrette. An overhead shot of vinaigrette being whisked in a glass bowl atop a white marbled surface. A halved lemon and a small bowl of pepper sit alongside the bowl.
  5. Massage the kale: Place the kale and shallots in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green and slightly wilted. Set aside. Learn more! ⇢ How to Massage Kale.An overhead shot of a woman's hands massaging kale in a glass bowl atop an off-white surface. olive oil, salt, a striped cloth and squeezed lemon wedges sit beside the bowl.
  6. Fall panzanella salad assembly: To the massaged kale, add the roasted squash and focaccia croutons and pomegranate arils. Drizzle the maple mustard vinaigrette over top, then toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!An overhead shot of dressed kale, pomegranate arils, and homemade focaccia and delicata squash croutons in a large white bowl atop a textured beige surface. The bowl is surrounded by a tray of croutons and dishes of salad dressing, pomegranate arils, and salt and pepper.

Equipment

Notes

  • Easy Recipe Variations for Dietary Restrictions: This fall panzanella salad is naturally meatless. To ensure a vegetarian version, be sure to use your favorite rennet-free parmesan cheese. To take it a step further and make it vegan, use for your favorite dairy-free asiago/parmesan instead or omit added cheese altogether.

Portions and Serving Suggestions:

  • Portions: As written, this recipe yields a large salad, suitable for feeding 2-3 as a main dish (perhaps with another add-in) or 4-6 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
  • Serving Suggestions: Feel free to add a protein to make your fall panzanella a hearty all-in-one meal. To keep things simple, toss in some shredded chicken or serve alongside sliced chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or Beer Brats – delicious!

Storage and Make-Ahead:

  • Storage: While best enjoyed fresh, salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
    Make-ahead instructions: This fall panzanella salad is best enjoyed within a few hours of assembly (through Step 6 of Recipe Directions, above). If you’d like to make it further ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the croutons, mix the vinaigrette, and massage the kale, then store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 6, above.

Find it online: https://playswellwithbutter.com/fall-panzanella-salad/