Autumn Panzanella Salad

5 from 4 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Salad/Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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 1x1-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.

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