Fall Panzanella Salad is a healthy blend of your favorite seasonal vegetables tossed with a sweet and tangy Apple Cider Vinaigrette! This salad is a beautiful combination of roasted butternut squash, Brussels sprouts, and red onion. Crisp apples, pumpkin seeds, and tender kale are tossed in, and it’s all finished with a sweet Apple Cider Vinaigrette.
| vegan + gluten free + dairy free + Paleo/Whole30 option |
There is nothing I don’t love about this Fall Panzanella Salad!
It is literally the perfect blend of all things fall! Roasted squash, Brussels sprouts, red onion, apples, kale, baked sourdough croutons, a sweet apple cider dressing… I just can’t get enough!
There’s just no stopping the fall feels around here apparently.
I mean, HELLO! Roasted Butternut Squash Hummus?! To die for.
I guess even this Vegan Cashew Korma counts as fall food because it’s total comfort in a bowl.
When it comes to fall and winter, my recipe idea list is a mile long. Josh is probably sick of eating pumpkin and squash by now. But I’m not!! Give me all the roasted butternut squash please. On my salads, as a side dish, in noodle format… yup, slightly obsessed.
So remember back in the summer when we had the Stone Fruit Panzanella? This is kinda like that. Except with roasted fall veggies, kale, and fresh earthy spices like thyme and rosemary. There’s still sourdough, though!
In fact, this roasted sourdough might even be my favorite croutons yet!
I think they’re my hubby’s favorite, too. I only used half a loaf of sourdough in this Fall Panzanella Salad, but decided to bake up the entire loaf of bread anyway. I wasn’t sure what else I was going to use it for, and I didn’t want it to grow mold. I stored the leftover roasted bread in a quart-sized plastic bag and set it on the counter… And before I knew it, it was gone. I swear, food disappears so fast around here… gotta keep up with my husband’s high metabolism!
Sourdough bread has really grown on me. I never liked it because the flavor is, well, fermented-tasting. A little sour and yeasty. Now, though, I’ve acquired a love for the taste. It makes amazing sandwiches, pairs perfectly with hummus, and obviously makes the best croutons ever.
This Fall Panzanella comes together in just 30 minutes and is perfect as a main meal or as a side dish to any protein. This salad would pair very well with a rotisserie chicken or roasted maple-mustard chicken thighs (clearly, that’s how I served it for dinner)!
Before you ask: YES! This Fall Panzanella would make a FABULOUS addition to your holiday table!! Puh-lease put it out for Thanksgiving!
Another amazing addition: cheese.
But cheese. Goat cheese or Parmesan cheese or even Manchego!
It’s not very often I make a salad that doesn’t have cheese. My body tolerates dairy quite well, so cheese has never bothered me. If you’re dairy free or just don’t handle dairy products very well, skip the cheese. But if you’re not, please feel free to add any and all the cheese.
If you want a Paleo or Whole30 version of this salad, simply skip the sourdough croutons.
And for a gluten free version, just make sure your bread is certified gluten free. Done and done, everybody’s happy!
Now for the dressing. Sweet and tangy, this Apple Cider Vinaigrette is just the right touch for this salad. The dressing is naturally sweetened with maple syrup, and dried herbs give it a deeper flavor.
Please note that this salad is best eaten the day it’s made simply because the croutons tend to get soggy sitting in the fridge soaked in vinaigrette.
Sooooo Josh and I are leaving for Traverse City this coming weekend to celebrate our one year wedding anniversary! With the top tier of our wedding cake in tow, we’ve got plans to celebrate like there’s no tomorrow! There’s at least 6 wineries I want to visit, and a few new breweries we definitely can’t miss! Plus, dinner at the Franklin and coffee at Blk Mrkt. And Moomer’s ice cream.
I remember so many people telling me that their first year of marriage was the hardest. Fortunately, I don’t feel that’s the case. I’m so blessed to have an outstanding marriage, and really don’t think it’s been that hard! We’ve definitely learned a lot, though.
- Communicate like cray. Never. Stop. Talking. Never stop sharing your goals and dreams. Always fight to be on the same page. Sure, sometimes we’re done with dinner in 10 minutes and then do our own things the rest of the night. But it’s at least a couple nights a week that we sit at the dinner table for an hour or more just talking and sharing our goals, dreams, frustrations, insecurities, likes, and dislikes. I wouldn’t trade this time for anything!
- Grow together. I think a lot of marriages go haywire here. The woman grows in one direction, the man in another, and they forget to grow together. I’ve been blessed in that my husband and I talk about literally everything. In the last year, I’ve expanded my mind more than I ever thought possible. He has not only encouraged me, but has been working on the same thing. We kind of hold each other accountable in that way. I’ve grown far more confident than ever before, and he has been right by my side, pushing me to keep growing. It’s such a beautiful thing.
- Get on the same page when it comes to money. When we first got married, I was the only one doing any sort of budgeting. After a huge fight the weekend after our wedding (yup, it happened!), Josh jumped on board with me. We started budgeting using the Every Dollar app, and we have monthly budget “meetings” to distribute our finances. I can’t say enough good things about how much this has improved our marriage!
Okay, 1000 words later and I’m finally wrapping it up around here!
Enjoy this incredibly flavorful Fall Panzanella, and be sure to pin it so you can find it easily the rest of the season!
And as always, tag me on Instagram @well_fedsoul if you make it!!
Pin this Fall Panzanella Salad for later!
This salad is loaded with your autumn favorites! Roasted butternut squash, Brussels sprouts, apples, pumpkin seeds, and roasted sourdough. Tossed with an apple cider vinaigrette!
- 1 small butternut squash, peeled, seeds removed, cut into 1" cubes (about 3 c.)
- 12 oz. Brussels sprouts, ends trimmed, halved
- 1 large red onion, cut into wedges
- 1/2 loaf sourdough bread, cut into large cubes (about 3 cups)
- 3 Tbsp olive oil, divided
- 3/4 tsp salt, divided
- 3/4 tsp dried thyme, divided
- 1/4 tsp pepper
- 1 bunch lacinato kale, roughly chopped
- 2 medium apples, diced or sliced
- 1/2 c. roasted pumpkin seeds
- 1/3 c. olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp salt
Preheat the oven to 400 F and line a baking tray with parchment paper. Place the butternut squash, Brussels sprouts, and red onion wedges onto the baking tray (you might need 2 trays if the squash is large). Drizzle with 1 1/2 Tbsp olive oil; season with 1/2 tsp salt, 1/2 tsp thyme, and 1/4 tsp black pepper. Toss with your fingers to coat. Roast vegetables at 400 F for 30 minutes, flipping halfway through. We'll add the croutons at the halfway point.
To make the croutons, place the sourdough cubes into a large bowl. Drizzle with the remaining 1 1/2 Tbsp olive oil. Season with remaining 1/4 tsp salt and 1/4 tsp thyme. When there are 15 minutes remaining on the vegetables, pour the sourdough cubes onto a rimmed baking tray. Place into the oven alongside the vegetables; roast at 400 F for 15 minutes, tossing halfway through.
Cool the vegetables and croutons slightly.
Add the chopped kale to a large bowl. Add the roasted vegetables, diced apple, pumpkin seeds, and dried cranberries.
To make the dressing, vigorously whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, thyme, rosemary, and salt.
Pour the dressing over the salad and toss gently to coat.
If desired, serve with feta or goat cheese, or serve with any protein.
Nutrition information per serving:
Calories: 420 Protein: 10g Carbs: 42g Fat: 25g