Fall Squash Panzanella Recipe
Make Fall Squash Panzanella Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Garnish
Method
Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and peel the skin. Cut the squash into 1-inch cubes. Toss the cubes in olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.
- 2
Roast the Squash
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through. Remove from the oven and let cool slightly.
- 3
Prepare the Kale
While the squash is roasting, wash and dry the kale. Remove the tough stems and tear the leaves into bite-size pieces. In a large bowl, massage the kale with a pinch of salt for a few minutes until it becomes tender and darkens in color.
- 4
Chop the Vegetables
Dice the red onion and halve the cherry tomatoes. Set aside.
- 5
Prepare the Bread
If using stale bread, cut it into cubes. If using fresh bread, toast the cubes in the oven for about 10 minutes until lightly golden.
Assembling the Salad
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- 7
Combine Ingredients
In a large mixing bowl, combine the roasted butternut squash, massaged kale, diced red onion, halved cherry tomatoes, and the bread cubes.
- 8
Dress the Salad
Pour the dressing over the salad ingredients and toss gently until everything is well coated.
- 9
Add Garnish
Sprinkle the feta cheese, pumpkin seeds, and chopped parsley over the top of the salad. Serve immediately.