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 mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 686kcal
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
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.
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!
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