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Autumn Panzanella Salad in wooden bowl with serving utensils.
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4.88 from 8 votes

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dishes - Salads
Cuisine: Italian
Diet: Low Calorie, Vegetarian
Servings: 4 servings
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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.
SUBSTITUTIONS:
  • Can also use sunflower seeds, pecans or walnuts in place of the pumpkin seeds.

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