Autumn Panzanella Salad

Roasted butternut squash, roasted fennel, and balsamic glazed red onions get tossed with leafy Tuscan kale, shredded cheese, garlic-toasted wholegrain bread cubes, and a light and zesty lemon dressing for a hearty salad perfect for fall.

Course Salads, Sides & Sauces

Servings 1/2 cup servings

Calories 106kcal

Ingredients

2 cups fresh butternut squash peeled, seeded and diced 1/2"
½ cup fresh fennel, trimmed cut lengthwise into quarters, sliced crosswise 1/4"
2 tsp olive oil
2 pinch ground black pepper
¾ cup fresh red onion, trimmed cut lengthwise in half, sliced crosswise 1/4"
1 1/2 tsp olive oil
1 1/2 tsp balsamic vinegar
1 pinch kosher salt
1 pinch ground black pepper
1 cup fresh Tuscan kale sliced 1/16"
4 Tbsp shredded Asiago cheese
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1/8 tsp crushed red pepper flakes
1/8 tsp kosher salt
Multi-Grain Croutons recipe follows

Multi-Grain Croutons

1 1/4 cup multi-grain bread cut into 1" cubes
1 1/4 tsp extra virgin olive oil
2 pinches kosher salt
1 pinch garlic powder
1 pinch ground black pepper

Instructions

Preheat oven to 375 F
On a parchment lined sheet pan, toss butternut squash and fennel with 2 tsp olive oil and 2 pinches of black pepper; spread into a thin layer, being careful not to crowd the vegetables.
Roast the squash and fennel for 15-20 minutes until fork tender. Remove vegetables from oven and keep warm.
In a saute pan over medium-high heat, heat 1 ½ tsp olive oil. Add red onions, a pinch of salt, and a pinch of black pepper. Saute until caramelized, 15-20 minutes. Add 1 ½ tsp balsamic vinegar. Stir to deglaze pan. Cover and keep hot.
To serve: In a large mixing bowl, toss the roasted vegetables, sliced kale, shredded cheese, Multi-Grain Croutons, 1 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, 1/8 tsp red pepper flakes, and 1/8 tsp kosher salt. Mix well.
Portion into 8 bowls and serve.

Multi-Grain Croutons

Preheat oven to 375 F.
Combine oil, salt, garlic powder, and pepper. Whisk until well blended. Add bread. Toss to coat.
On sheet pan, spread bread mixture in single layer.
Bake until lightly browned and crisp, 8 to 10 minutes. Stir twice during baking. Remove from oven and cool to room temperature.

Nutrition