Autumn Panzanella

Autumn Panzanella with sweet butternut squash, Brussels sprouts and spicy arugula makes a lovely light fall dinner, side salad or the perfect accompaniment for soup!

Here’s a twist on a classic Panzanella that’s perfect for autumn!

One of the things I love most about Italian cooking is Italians never seem to let anything go to waste.

As I mentioned in this post for Whole-Grain Croutons with Thyme, Rosemary and Parmesan, I’m trying to be more mindful about food waste.  I’ve started a new feature at From A Chef’s Kitchen called Waste Not where I’ll explore ways to use up little odds and ends and creative ways to use vegetables and leftovers.

Let’s start with this Autumn Panzanella!

What is panzanella?

Panzanella is typically a summery tomato and bread salad and a great way to use up day-old bread and overripe tomatoes.  Sometimes other vegetables are added such as cucumber and red onion.

This Italian-inspired Autumn Panzanella includes two ingredients that would often get tossed with the possibility of a third:

• The croutons (made from day-old whole-grain bread)
• Brussels sprouts leaves (that often fall off when being trimmed)
• You could use the seeds from the butternut squash instead of the pumpkin seeds I used.  For this recipe, I used purchased pumpkin seeds I already had on hand.

How to make Autumn Panzanella:

• Make the Whole-Grain Thyme, Rosemary and Parmesan Croutons.  They should be crisp and dry on the outside but slightly chewy on the inside.

• Roast the butternut squash and Brussels sprouts.  When trimming Brussels sprouts, a couple of leaves always seem to fall off.  Save the better ones and toss them into a salad raw or as I’ve done here, I roasted them with the squash.  Or, simply slice a cup or so of Brussels sprouts and roast.

• To mellow the onions a little bit, place them in the vinaigrette while roasting the vegetables.
• Place the arugula, the warm vegetables, and the croutons in a large serving bowl.

• Pour the vinaigrette over the croutons then toss everything together.
• Add freshly grated Parmesan cheese, pumpkin seeds and a good dose of black pepper!

• Serve this Autumn Panzanella and sit back and enjoy the accolades!

Want more salad recipes that are a cut above all the rest?  Try my:

• French Lentil Salad
• Warm Roasted Cauliflower and Chickpea Salad
• Roasted Beet Salad with Walnuts, Goat Cheese and Honey-Balsamic Dressing
• Kale Quinoa Salad with Honey-Lemon Dressing
• Shaved Brussels Sprouts Salad

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Autumn Panzanella

4.80 from 5 votes

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By: Carol | From A Chef’s Kitchen

Autumn Panzanella with sweet butternut squash, Brussels sprouts and spicy arugula makes a lovely light fall dinner, side salad or the perfect accompaniment for soup!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dishes – Salads

Cuisine Italian

Servings 4 servings

Calories 506 kcal

Equipment

• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Glass Mixing Bowls
• ▢
  Rimmed Sheet Pan

Ingredients

  

1x2x3x

Dressing

• ▢ 3 tablespoons red wine vinegar
• ▢ 1 tablespoon balsamic vinegar
• ▢ 2 tablespoons maple syrup
• ▢ 2 teaspoons Dijon mustard
• ▢ 1/2 cup extra-virgin olive oil
• ▢ Salt and freshly ground black pepper - to taste

Salad

• ▢ 1/2 small red onion - thinly sliced vertically
• ▢ 1 small butternut squash - peeled, cubed and seeded (1/2-inch cubes)
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ Salt and freshly ground black pepper - to taste
• ▢ 1-2 cups Brussels sprouts leaves or shredded Brussels sprouts
• ▢ 1 container (5-ounce) baby arugula
• ▢ 1/2 cup freshly grated Parmesan cheese
• ▢ 1/4 cup pumpkin seeds - toasted if desired
• ▢ Whole-Grain Croutons with Thyme

Instructions

 

Dressing

• Whisk together red wine vinegar, balsamic vinegar, maple syrup and Dijon mustard. Slowly whisk in extra-virgin olive oil. Season to taste with salt and black pepper.

Salad

• Preheat oven to 375 degrees.
• Place the onion in the salad dressing so it softens up slightly and some of the “bite” is removed while roasting the squash and Brussels sprouts. Set aside.
• Place butternut squash cubes on a nonstick baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10 minutes.
• Add Brussels sprouts leaves (or shredded sprouts) to baking sheet, toss together and place back in the oven for 7-8 minutes or until squash is cooked and Brussels sprouts are slightly crispy.
• Place croutons, arugula, squash and Brussels sprouts in a large serving bowl.
• Pour the dressing (with the onions) over the croutons then gently toss the whole salad together.
• Sprinkle with Parmesan cheese and pumpkin seeds. Serve immediately.

Notes

Cook Time includes the time to make the croutons.

Nutrition

Serving: 1 | Calories: 506kcal | Carbohydrates: 34g | Protein: 9g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 246mg | Potassium: 846mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20203IU | Vitamin C: 59mg | Calcium: 267mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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