Description

This Fall Panzanella Salad with Butternut Squash and Apple is a vibrant autumnal twist on the classic Italian bread salad. It features toasted rustic sourdough bread combined with roasted butternut squash and caramelized red onions, fresh crisp apples, peppery arugula, and creamy goat cheese, all brought together with a tangy apple cider vinaigrette. Perfect as a hearty side or a light main course, this salad celebrates the flavors of fall with a delightful balance of textures and tastes.

Ingredients

Salad Base

6 cups (14 ounces) rustic sourdough bread, cut or torn into 1-inch pieces
1 large Granny Smith apple, cored and cut into ½- to ¾-inch cubes
1½ cups baby arugula, lightly packed
3 ounces goat cheese, crumbled

Roasted Vegetables

3 cups (20 ounces) butternut squash, peeled and cut into ¾-inch cubes
1 medium red onion, cut into ¾-inch wedges
1 teaspoon fresh thyme leaves, plus more for garnish if desired
1 teaspoon kosher salt, divided
Freshly ground black pepper, to taste

Dressings and Oils

4 tablespoons extra-virgin olive oil, divided
½ cup Apple Cider Vinaigrette, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and arrange two oven racks to fit two rimmed baking sheets.
Roast the squash and onion: On a large rimmed baking sheet, toss the butternut squash and red onion with 2 tablespoons of olive oil, thyme, ¾ teaspoon kosher salt, and freshly ground black pepper. Spread in a single layer and roast for 25 to 30 minutes, tossing halfway, until the squash is tender and browned around the edges and the onions are caramelized and soft.
Toast the sourdough: On a second rimmed baking sheet, toss the rustic sourdough pieces with the remaining 2 tablespoons olive oil and ¼ teaspoon kosher salt. Place this sheet in the oven alongside the vegetables and bake for 8 to 10 minutes, tossing halfway through. Begin checking at 7 minutes to remove the bread when golden and crisp on the edges but still slightly soft inside. Allow the toasted bread to cool for about 5 minutes.
Dress the bread: Transfer the toasted sourdough to a large salad bowl or serving platter. Drizzle with ¼ cup of the apple cider vinaigrette and toss well. Let the bread sit for about 5 minutes to absorb the dressing.
Assemble the salad: Add the roasted butternut squash, caramelized onions, cubed apple, and arugula to the bowl with the dressed bread. Drizzle with the remaining ¼ cup of vinaigrette and gently toss until everything is evenly coated and combined.
Finish and serve: Sprinkle the crumbled goat cheese over the top of the salad, then season with freshly ground black pepper and a light scattering of fresh thyme leaves if desired. Serve the salad immediately to maintain the bread’s texture.

Notes

For best results, use day-old rustic sourdough bread to ensure it toasts up crisp without becoming too hard.
The apple cider vinaigrette adds a bright, tangy flavor, but you can substitute with a balsamic vinaigrette if preferred.
Make sure to watch the bread closely while toasting to avoid burning and to maintain a good crunch.
This salad is best served fresh; if preparing ahead, keep the toasted bread separate until just before serving to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: Italian-inspired