This post may contain affiliate links. Please read our disclosure policy.
Autumn Panzanella Salad with herb-roasted squash, rustic sourdough, toasted hazelnuts, and Parmesan in a tangy balsamic vinaigrette. This fall-inspired twist on the famous Tuscan bread salad is equally stunning on a holiday table as it is for a satisfying weeknight meal.
This recipe is proudly sponsored by DeLallo. All opinions are my own.
Table of Contents
Why You’ll Love this Panzanella Salad
- The ultimate fall salad. Roasted butternut squash, caramelized red onion, and hearty kale capture all the cozy, savory-sweet flavors of the season.
- Enticing textures. The golden, crispy cubes of sourdough paired with creamy butternut squash and crunchy hazelnuts create a mix of crave-worthy textures in every bite.
- Make-ahead friendly. The flavors deepen as it sits, making it a fabulous option for holiday entertaining.
- Impressive. Offering restaurant-worthy presentation, this fall panzanella salad will beautifully round out any side dish spread. (I plan on making it for Thanksgiving!)
I love coming up with seasonal twists on everyone’s favorite Tuscan bread salad. We enjoy this Summer Panzanella Salad on repeat during peak tomato season, and now we’re fully embracing all varieties of winter squash.
In this version, cubes of herb-roasted butternut squash and toasty sourdough soak up a bright balsamic vinaigrette.
Briny Castelvetrano olives and toasted hazelnuts lend depth and crunch, while shards of Parmesan tie it all together with savory richness.
I love using DeLallo Castelvetrano Olives, which are handpicked in Italy and naturally cured. They offer a buttery-sweet flavor and crisp, meaty texture.
For more fall salad inspiration, check out this Harvest Fall Salad, Honeycrisp and Halloumi Salad, and Kale and Sweet Potato Salad.
The Ingredients
- Sourdough bread: The heart of any good panzanella salad! I find the slightly sour taste of sourdough to complement the other salad components beautifully. Be sure to roast it until crisp so it soaks up the dressing without turning soggy.
- Butternut squash: Adds sweetness and creaminess to balance the tangy dressing. Alternatively, you can use delicata squash.
- Herbs: I suggest using a hardy herb, such as rosemary, sage, or thyme. I personally love the woodsy flavor of rosemary in this salad.
- Parmesan: Adds savory depth and umami. I suggest using freshly shaved pieces for the garnish, which really add to the presentation.
- Red onion: Roasting red onion mellows its bite and renders it delicately sweet.
- Kale: A sturdy green like lacinato kale can hold up to the dressing and roasted components. (While lettuce is not a standard ingredient in panzanella salads, it really works in this version to make the salad more cohesive.)
- Castelvetrano olives: Buttery and mild, they add vibrancy and briny contrast to the salad. DeLallo Castelvetrano Olives are the ideal candidate here, which are grown in Sicily, Italy, and pitted for convenience.
- Hazelnuts: Provide warm, nutty crunch that makes each bite feel extra cozy.
- Balsamic vinegar: Bright, tangy, and deeply aromatic, balsamic vinegar is the star of the dressing.
- Olive oil: A good quality extra-virgin olive oil really makes a panzanella salad sing. My go-to is DeLallo Private Reserve Extra-Virgin Olive Oil, which is crafted from hand-selected olives sourced from family-owned orchards in Italy. Its bright flavor is best enjoyed raw, which is why it makes an exceptionally delicious dressing.
- Honey: To balance the acidity of the vinegar. Alternatively, you can use maple syrup.
- Dijon mustard: Adds extra sharpness to the dressing.
For a complete list of ingredients and quantities, see the recipe card below.
Prep Tip
If you have time, I suggest toasting the hazelnuts for extra depth. (You can do this up to 2 days in advance.) Roast on a baking sheet at 350ºF for 8 to 10 minutes, until the skins darken and nuts smell fragrant. Alternatively, you can toast them in a dry skillet over medium heat for about 5 minutes, shaking the pan often to prevent burning.
The Directions
Step 1: Prepare Veggies
In a small bowl or liquid measuring cup, combine olive oil, Parmesan, herbs, and spices; mix well to combine
Step 2: Combine butternut squash, red onion, and half of the olive oil mixture; toss well to combine.
Step 3: Roast Veggies on a large baking sheet for 15 to 17 minutes, until the squash starts to soften and the underside is golden.
Roasting Tip
Be sure the squash and onions have plenty of room to roast on the pan. Overcrowding the pan will encourage steaming over browning, and we’re really aiming for that golden color.
Step 4: Prepare Bread
Using the same bowl, add sourdough and remaining olive oil mixture; toss well to coat.
Push vegetables to one side of the baking sheet and add bread to the open side. Roast for another 15 minutes, until golden and crispy.
Meanwhile, prepare dressing by combining all ingredients in a large liquid measuring cup or bowl; whisk until smooth.
Step 5: Massage kale with a touch of olive oil and salt until tender. (This softens the texture and mellows any bitterness.)
Step 6: Assemble salad by arranging kale on a platter. Spoon roasted butternut squash, red onion, and sourdough bread overtop.
Scatter hazelnuts and olives overtop. Drizzle with dressing and gently toss. Garnish with shards of freshly grated Parmesan and extra cracked black pepper.
Serving Suggestion
This fall panzanella salad shines when served slightly warm or at room temperature. The warm roasted veggies and toasted bread will help release the aromatics in the dressing. I suggest dressing it about 30 minutes before serving to give the bread a chance to soak up the dressing.
Recipe Variations
- Swap the Squash. In place of butternut squash, delicata squash or honeynut squash add similar sweetness. (If you’re a fan of either, I suggest trying this Autumn Delicata Squash Salad next!)
- Use a Different Bread. Ciabatta also works beautifully in this salad.
- Add Fruit. Honeycrisp apple, roasted grapes, or dried cranberries will add a delicious pop of sweetness.
- Make Nut-Free. Pumpkin seeds are the best alternative to hazelnuts for similar crunch and toasty richness.
- Make it a Meal. Add roasted chicken (or shredded rotisserie chicken), crispy chickpeas, or white beans to transform this autumn panzanella salad into a main course.
Make-Ahead and Storage Tips
- Make-Ahead: The butternut squash can be peeled and cubed up to 3 days in advance. Store in an airtight container in the fridge until ready to roast. You can also prepare the balsamic vinaigrette up to 5 days ahead.
- Store: Once dressed, the salad will keep for up to 2 days in the fridge. The bread will continue to soften, however the kale and other vegetables will hold up well. Enjoy leftovers chilled.
More Impressive Seasonal Salads
Honeycrisp and Halloumi Salad
Harvest Fall Salad with Caramelized Shallot Dressing
Brussels Salad with Pear and Pecans
If you try this Autumn Panzanella Salad, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Autumn Panzanella Salad
Equipment
- Chefs knife and cutting board
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 3 Tbsp. finely chopped fresh rosemary
- 1 1/2 tsp. granulated garlic (or garlic powder)
- 3/4 tsp. kosher salt
- 1/2 tsp. coarse ground black pepper
- 1 lb. peeled and cubed butternut squash (about 4 cups)
- 1 medium red onion, cut into 1×1-inch chunks or large segments
- 5 to 6 oz. cubed or torn sourdough bread
- 1 bunch lacinato kale, thick stems and ribs removed
- 1/2 cup hazelnuts, coarsely chopped (toasted for extra flavor*)
- 1/2 cup pitted DeLallo Castelvetrano Olives, roughly chopped
- Shaved Parmigiano-Reggiano cheese for garnish
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 1 garlic clove, grated
- 1/4 tsp. each kosher salt and black pepper
- 6 Tbsp. DeLallo Private Reserve Extra-Virgin Olive Oil
Instructions
- Prepare Veggies. Preheat oven to 425ºF.In a small bowl or large liquid measuring cup, combine olive oil, Parmesan cheese, rosemary, granulated garlic, salt, and pepper; whisk well.Place butternut squash and red onion in a large mixing bowl. Add half of the Parmesan-rosemary oil mixture and toss well to coat. Empty mixture out onto a large rimmed baking sheet and roast for 15 to 17 minutes, until the underside of vegetables are nicely golden. Prepare Bread. Using the same bowl (no need to clean) add chunks of sourdough bread and remaining oil mixture. Use your hands to toss well, massaging oil and seasonings into bread to ensure all of the nooks and crannies are well-coated.Toss butternut squash and red onion and push to one side of the baking sheet, leaving about one-third of the baking sheet open. Spread bread cubes on open side and place pan back in the oven for 15 more minutes. At this point, the bread should be nicely toasted and vegetables softened.
- Meanwhile, Prepare Dressing. In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- Prepare Kale. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. Place kale in the same mixing bowl you used for the veggies and bread (again, no need to clean), and add a light drizzle of olive oil and pinch of salt. Use your hands to massage oil and salt into kale leaves until they soften, about 30 seconds.
- Assemble Salad. Empty kale out onto a serving platter. Scatter roasted butternut squash and red onion overtop, along with toasted sourdough bread. Pour half of dressing overtop and give it a gentle toss. Scatter toasted hazelnuts and olives overtop, along with shaved pieces of Parmigiano-Reggiano cheese. Drizzle remaining dressing overtop and garnish with a few grinds of cracked black pepper. Let sit for 30 minutes before serving at room temperature.
Notes
- If you have time, I suggest toasting the hazelnuts for extra depth. (You can do this up to 2 days in advance.) Roast on a baking sheet at 350ºF for 8 to 10 minutes, until the skins darken and nuts smell fragrant. Alternatively, you can toast them in a dry skillet over medium heat for about 5 minutes, shaking the pan often to prevent burning.
- Make-Ahead: The butternut squash can be peeled and cubed up to 3 days in advance. Store in an airtight container in the fridge until ready to roast. You can also prepare the balsamic vinaigrette up to 5 days ahead.
- Store: Once dressed, the salad will keep for up to 2 days in the fridge. The bread will continue to soften, however the kale and other vegetables will hold up well. Enjoy leftovers chilled.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is one of the best salads I’ve ever made at home! Everyone could not stop raving about it. The combination of flavors is amazing! Dishing out health’s recipes never fail.
This is one of if not the best salad I’ve ever made at home! Everyone couldn’t stop raving about it. The combination of flavors is amazing! Dishing out health’s recipes never ever fail
Absolutely delicious!! My partner and I ate almost the entire thing for dinner. I sent this to many friends for Thanksgiving ideas, too!
Absolutely delicious! The whole house smelled like fall while this was baking. I made a gluten free hazelnut olive oil cake to pair with this. Definitely adding this salad to the Xmas menu this year!
Just want to add how thankful I am for this blog. No joke I cook from it at least 5x a week for the last 4 years, my absolute favorite place to find recipes!