Fall Squash Panzanella Recipe
Make Fall Squash Panzanella Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation of Ingredients
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- 2
Prepare the Bread
While the squash is roasting, cut the baguette into bite-sized cubes. Toss with 1 tablespoon of olive oil and spread on another baking sheet. Toast in the oven for the last 10-15 minutes of the squash roasting time, until golden brown.
- 3
Slice the Onions and Tomatoes
Thinly slice the red onion and halve the cherry tomatoes. Set aside.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, minced garlic, salt, and black pepper until well combined.
Assembling the Salad
- 5
Mix the Salad Ingredients
In a large bowl, combine the roasted butternut squash, toasted bread cubes, fresh spinach, sliced red onion, and cherry tomatoes.
- 6
Drizzle with Dressing
Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- 7
Add Toppings
Sprinkle crumbled feta cheese, pumpkin seeds, and chopped fresh basil on top of the salad before serving.
