Panzanella Salad with Maple Vinaigrette
A cozy twist on the classic panzanella, this hearty salad features roasted butternut squash, kale, toasted sourdough, and a sweet-tangy maple vinaigrette. Easy, colorful, and perfect for Thanksgiving or any chilly evening supper.
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
Calories: 439kcalCarbohydrates: 55gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 1315mgPotassium: 639mgFiber: 6gSugar: 13gVitamin A: 14944IUVitamin C: 52mgCalcium: 236mgIron: 4mg
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