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Autumn Butternut Squash Panzanella
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5 from 1 vote

Autumn Butternut Squash Panzanella Salad

This panzanella is filled with roasted butternut squash and brussels sprouts, red onion, cranberries, blue cheese, and pumpkin seeds, and tossed with a maple vinaigrette.  
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 686kcal

Ingredients

For the butternut squash:

  • 1 small butternut squash peeled, seeds removed, and cut into small pieces
  • 2 cups brussels sprouts quartered
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt

For the buttered bread cubes:

  • 1 lb loaf of whole grain bread cut into 1" chunks
  • 3 tablespoons butter
  • 1 tablespoon olive oil

For the dressing:

  • ½ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the rest of the salad:

  • ½ red onion thinly sliced
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 4 ounces crumbled blue cheese

Instructions

Roast the vegetables:

  • Preheat the oven to 425 degrees F. Line two baking sheets with aluminum foil and grease with cooking spray or oil. Set aside.
  • Place butternut squash and brussels sprouts in a large bowl and drizzle with olive oil, maple syrup, balsamic vinegar, and salt. Mix well to combine.
  • Spread out among two baking sheets.
  • Bake in preheated oven for 25-30 minutes, until squash is tender and brussels sprouts are cooked.
  • Let cool.

Toast the bread cubes:

  • Add 3 tablespoons of butter and 1 tablespoon of olive oil to a large skillet over medium-high heat.
  • Add ½ of the bread cubes and toss well to coat with the butter/oil mixture. Season with salt and pepper.
  • Cook for about 3-5 minutes, getting the cubes lightly toasted.
  • Repeat with remaining bread cubes, adding another tablespoon or two of butter as needed.

Make the dressing:

  • Combine all dressing ingredients in a small mason jar. Shake well to combine.

Assemble:

  • Combine buttered bread cubes, butternut squash, brussels sprouts, and dressing. Toss well to combine.
  • Add red onion, cranberries, pumpkin seeds, and blue cheese and toss to combine.
  • Serve and enjoy!

Nutrition

Calories: 686kcal | Carbohydrates: 68g | Protein: 15g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 1050mg | Potassium: 777mg | Fiber: 8g | Sugar: 20g | Vitamin A: 13836IU | Vitamin C: 52mg | Calcium: 285mg | Iron: 5mg