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Ultimate Autumn Panzanella Salad Easy Harvest Bowl Recipe

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This hearty Autumn Panzanella Salad features sweet roasted butternut squash, tart dried cranberries, tangy goat cheese, and crunchy toasted pecans, all tossed with cubes of sourdough bread that soak up a zesty maple-Dijon vinaigrette. It’s a satisfying harvest bowl that wins over even the most adamant salad skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cut into 1-inch cubes
  • 1 loaf of sourdough bread (about 1 lb / 450g), cut into 1-inch cubes
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) pecan halves, toasted
  • 4 ounces (115g) crumbled goat cheese
  • 3 cups (90g) fresh baby spinach or arugula
  • 1 large shallot, thinly sliced into rings
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tablespoons (45ml) apple cider vinegar
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15g) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread it out in a single layer. Roast for 20 minutes.
  3. After 20 minutes, add the cubed sourdough bread to the same baking sheet. Drizzle the bread cubes with 1 more tablespoon of olive oil and a pinch of salt. Toss everything gently to combine. Spread it back into a single layer.
  4. Return the pan to the oven and roast for another 10-15 minutes, or until the squash is tender and caramelized on the edges, and the bread cubes are golden brown and crispy.
  5. Remove from the oven and let it cool slightly on the pan.
  6. While the squash and bread are roasting, place the pecan halves in a small, dry skillet over medium heat. Cook, shaking the pan frequently, for 3-5 minutes, until the pecans are fragrant and just slightly darkened. Pour them onto a plate to cool completely. Once cool, roughly chop them.
  7. In a small bowl or a mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously until the dressing is smooth and emulsified. Taste and adjust seasoning.
  8. In your largest mixing bowl, combine the roasted squash and bread cubes (they can still be slightly warm), the fresh baby spinach or arugula, the sliced shallot, the dried cranberries, and the chopped toasted pecans.
  9. Drizzle about three-quarters of the vinaigrette over the salad. Toss gently but thoroughly with your hands or two large spoons, making sure everything is evenly coated.
  10. Add the crumbled goat cheese on top and toss once or twice more, very gently, just to distribute it. Drizzle with the remaining dressing if needed. Taste and add a final pinch of salt and pepper.
  11. Transfer to a large serving platter or bowl. Serve immediately while the bread still has some crunch and the squash is warm.

Notes

Panzanella is best enjoyed fresh. The longer it sits, the more the bread will absorb the dressing and become soft. If you want to meal prep, keep all the components separate and assemble right before serving. Don’t skip roasting the squash first before adding the bread; the squash needs a head start. Use day-old bread for best texture. Always taste the dressing before adding it to the salad.

Nutrition

Keywords: autumn panzanella salad, harvest bowl, butternut squash salad, fall salad, panzanella, maple dijon vinaigrette, vegetarian salad, holiday side dish

Find it online: https://elaraeats.com/ultimate-autumn-panzanella-salad-easy-harvest-bowl-recipe/