(A colorful, make-ahead fall and winter salad that's equal parts cozy and crisp.)
This vibrant fall panzanella salad celebrates the best of autumn: roasted butternut squash, crunchy sourdough croutons, tender baby kale, sweet-tart pomegranate, and a tangy maple vinaigrette that ties everything together. It's hearty enough for a main dish yet elegant enough to star on your holiday table.
Ready in: 1 hour | Serves: 4 | Difficulty: Easy | Make-Ahead Friendly
Why You'll Love This Recipe
- This salad is everything you love about fall and winter: warm colors, earthy flavors, and just the right touch of sweetness. Like this Fall Harvest Salad with Apples and Sweet Potatoes, it's the perfect make-ahead side for Thanksgiving or a cozy weekend dinner.
- The contrast of textures, colors, crisp bread, creamy feta, and juicy pomegranate is simply irresistible.
- And let's be honest: anything that lets you sneak bread into a salad is a win in my book.
"I've made peace with kale over the years. The trick is to treat it right, massage it, feed it maple vinaigrette, and never let it know you're still slightly suspicious of it."
Main Ingredient Notes and Smart Swaps
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Butternut squash: Roast until just tender and caramelized. You can swap in acorn squash or sweet potatoes if that's what's in your pantry.
- Sourdough bread: Use day-old bread so it toasts up beautifully. Avoid soft sandwich bread; it won't hold up to the vinaigrette.
- Maple syrup: Pure maple syrup gives the dressing its signature depth; honey can work in a pinch.
- Baby kale: Slightly massaged with dressing to mellow its flavor. You can use a mix of arugula and spinach for a lighter version.
- Feta: Tangy feta complements the sweet dressing, but goat cheese or shaved Parmesan are delicious alternatives.
- Walnuts: Candied walnuts add crunch and sweetness. Roasted pecans or candied pecans make wonderful substitutes.
Fun Twists and Tasty Variations
- Autumn fruit swap: Try roasted apples or dried figs in place of pomegranate for a rustic twist.
- Add protein: Top with grilled chicken or sliced roasted turkey for a heartier main course.
- Winter panzanella version: Use roasted Brussels sprouts, kale, and cranberries for a winter spin.
How to Make Fall Panzanella Salad with Maple Vinaigrette
This is a summary of the steps; the complete directions are in the recipe card below.
- Roast the squash: Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast at 400°F for 25-30 minutes until golden and tender.
- Toast the bread: Cube day-old sourdough, drizzle with olive oil, and toast on a baking sheet for 10-15 minutes until crisp.
- Make the vinaigrette: Whisk together apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Slowly drizzle in olive oil until emulsified.
- Massage the kale: Add kale to a large bowl, drizzle with a bit of dressing, and gently massage for 30 seconds until darkened and tender.
- Assemble: Add roasted squash, toasted bread, candied walnuts, feta, and pomegranate arils. Toss with dressing, letting it sit for 10 minutes before serving so the flavors meld.
Serving Ideas for Fall Entertaining
- Pair this salad with Braised Chuck Roast or Smothered Country Style Steak for a beautiful fall menu.
- Serve it as a side at Thanksgiving or Friendsgiving; it holds up better than leafy greens under dressing.
- Add Honey Butter Biscuits for a cozy, meatless dinner.
Shortcut to supper (time-saving tips)
- Use pre-cut butternut squash to shave prep time; just trim pieces to a uniform size.
- Toast your bread cubes up to two days ahead; store airtight at room temp.
- Whisk the dressing and refrigerate for up to a week. Shake before using.
Supper and then some (reimagining leftovers)
While panzanella is best freshly dressed, leftovers make a surprisingly good grain bowl topper the next day. Add a scoop of cooked quinoa or farro and drizzle with extra vinaigrette for a quick lunch.
Make it ahead (plan and prep tips)
Keep all the components separate until just before serving. Store:
- Roasted squash: Up to 3 days in the fridge
- Dressing: Up to 1 week in a jar
- Toasted bread: 2 days airtight at room temperature
Toss everything 10 minutes before serving for the best texture.
Recipe FAQs
Yes! Just trim any large pieces to ¾-inch cubes so they cook evenly.
Absolutely! Use a vegan feta or omit cheese entirely; the maple vinaigrette adds plenty of flavor.
Use sturdy, day-old bread and add dressing gradually. The goal is flavor, not saturation.
Yes, it's terrific, slightly warm, but not hot; the kale will wilt. Just toss roasted squash and bread while it's still a little toasty.
Tips to ensure this recipe turns out perfectly
- Let roasted squash and toasted bread cool slightly before combining; slightly warm is okay; too much heat will wilt the greens.
- Don't overdress; start with three-quarters of the vinaigrette and add more only if needed.
- Massaging kale is worth the 30 seconds; it transforms the texture and flavor.
- Use fresh maple syrup, not pancake syrup; the flavor difference is dramatic.
More hearty Fall recipes
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Fall Panzanella Salad with Maple Vinaigrette
Ingredients
For the Salad
- 1 pound butternut squash
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 pound day-old sourdough bread, cut into 1-inch cubes
- 4 ounces baby kale
- ⅓ cup candied walnuts, roughly chopped
- ⅓ cup pomegranate arils
- ⅓ cup crumbled feta cheese
For the Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Instructions
- Preheat your oven to 400°F. Peel the butternut squash, remove the seeds, and cut it into ? inch cubes. On a large baking sheet, toss the squash with two tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread it in an even layer.
- On a separate large baking sheet, toss the sourdough cubes with the remaining two tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them in a single layer.
- Place both baking sheets in the oven. Roast the squash for 25-30 minutes, or until tender, flipping halfway through. Toast the bread for 10-15 minutes, or until golden brown and crisp, turning once. Remove each from the oven when done and let them cool slightly.
- In a small bowl or jar, whisk together the vinegar, maple syrup, mustard, garlic powder, salt, and pepper. Gradually add the olive oil while whisking until the dressing is emulsified.
- Place the kale in a large bowl. Drizzle with one or two tablespoons of the vinaigrette and gently massage the kale with your hands for about 30 seconds, until it darkens in color and becomes slightly more tender.
- Add the squash, croutons, and walnuts to the bowl with the kale. Sprinkle the crumbled feta cheese and pomegranate arils on top. Drizzle with the remaining vinaigrette and toss everything together. Let the salad sit for about 10 minutes before serving so the croutons can soak up some of the dressing.
Notes
- This salad is very versatile. You can substitute acorn squash or sweet potatoes for the butternut squash if that's what's in your pantry. Also, feel free to add apples, or even dried figs or apricots, to change things up. Candied pecans or roasted pecans can also replace the candied walnuts.
- To prevent soggy bread, use day-old, slightly stale bread. Toast it until it is completely dry and crisp on all sides, so it absorbs the dressing without becoming mushy.
- Don't overdress the salad. Start by adding about three-quarters of the remaining vinaigrette, toss, and then add more only if needed. You want the bread to be flavored, not soaked.
- Let the roasted squash and toasted bread cool for at least 10 minutes before adding them to the kale. If they're too hot, they'll wilt the greens too much and might melt the feta. A slight warmth is perfect.
- Massaging the kale is a small step with a big impact. It helps break down the tough leaves, making them more tender, less bitter, and easier to eat.
Nutrition
"Even kale behaves better with a little kindness - and a drizzle of maple vinaigrette never hurts either."
PSC Wisdom
Southern Comfort with a Side of Simplicity.
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