A Cozy Autumn Twist on the Classic Panzanella Salad
Panzanella is one of my all-time favorite Italian salads. Traditionally, it’s a rustic mix of crusty bread and juicy tomatoes—a stunning way to showcase peak-season produce. I first fell in love with it while working at an Italian restaurant, and I’ve been hooked ever since!
But the funny thing about panzanella? I always crave it in the fall—long after peak tomato season has passed. 😩
That’s where this Fall Panzanella Salad comes in. It reimagines the classic with fresh autumn ingredients, perfect for the cooler months!
The MVPs of this salad are the light and crispy focaccia croutons and tender bits of parmesan-crusted delicata squash, both roasted to toasty-golden perfection with a hint of herbs. 😋 (Bonus: everything bakes on the same sheet pan, so prep is quick and fuss-free!)
To tie it all together, toss with massaged kale, juicy pomegranate arils, and a bold maple mustard vinaigrette. It’s fresh, hearty, and loaded with fall flavors—a true celebration of the season’s best produce!
Whether you need a quick weeknight dinner or a festive side for your next holiday gathering, this autumn panzanella salad has you covered. Trust me, you’ll want to make it all season long! 🙌🏼
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Panzanella Salad Essential Equipment
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The combination of crispy focaccia and tender delicata squash “croutons” is what makes this salad such a standout.
If you’ve tried my viral Autumn Caesar Salad recipe, you already know the magic that is Parmesan-Crusted Roasted Delicata Squash: sweet, tender, garlicky, herby—a total explosion of fall flavor!
Start with the squash “croutons.” Giving the squash a head start in the oven ensures it begins to soften before the bread is added—this way, the squash becomes tender and caramelized just as the bread turns perfectly golden (not burnt!).
Once the squash is roasting, it’s time to prep the bread croutons. As far as bread goes, focaccia is the perfect choice here! During recipe testing, I found that heartier breads like sourdough were too dense for this salad. Focaccia’s light, airy texture pairs beautifully with the heartiness of the squash and kale.
Plus, its crispy nooks and crannies soak up the tangy vinaigrette and salad add-ins, so every bite irresistibly flavorful! 😋
Easy Recipe Variations
This salad is naturally meatless and can easily be made dairy-free or vegan. To make a vegetarian fall panzanella salad, use rennet-free parmesan. For a vegan option, substitute dairy-free parmesan or asiago, or skip the cheese altogether.
The Fall Vinaigrette That Ties It All Together
Classic panzanella relies on juicy tomatoes to create a fresh-tasting built-in vinaigrette, but for this fall panzanella salad, tomatoes are swapped for a something cozier: my 5-Minute Maple Mustard Vinaigrette.
This dressing strikes the perfect balance of sweet and tangy, complementing fall-inspired ingredients beautifully.
Fall Panzanella Salad Assembly
Once the croutons are golden and the vinaigrette is whisked, it’s time for the best part—putting it all together!
Serving Suggestions
This fall panzanella salad is satisfying and hearty enough to enjoy as a meatless meal on its own. Want to make it heartier? Add your favorite protein! Try my Crispy Parmesan Crusted Chicken or juicy Beer Brats for an all-in-one meal.
Feeding a crowd? ⇢ Double or triple the recipe for your next Thanksgiving or Friendsgiving gathering. It’s a fresh alternative to heavier holiday side dishes, bringing a lighter flavor to the table while still feeling festive and fall-inspired.
I can’t wait for you to try this Fall Panzanella Salad! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE seeing your PWWB creations! ♡ Happy cooking!
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Fall Panzanella Salad with Squash & Focaccia Croutons
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 4-6 1x
- Category: Entree Salads & Bowls, Side Dish Recipes
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Description
Give the classic Italian bread salad an autumn-inspired makeover with this Fall Panzanella Salad!
Light and crispy focaccia croutons and parmesan-crusted delicata squash are the star of the show, bringing bold flavor, toasty texture, and tons of seasonal flair. Toss them with massaged kale, juicy pomegranate arils, and a drizzle of tangy-sweet maple mustard vinaigrette for the ultimate fall salad.
The perfect fresh fall dinner or festive side dish for your next holiday gathering!
Ingredients
- roasted squash and focaccia croutons (below)
- maple mustard vinaigrette (below)
- 1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped)
- 1 large shallot, thinly sliced
- 1 cup pomegranate arils
- kosher salt and ground black pepper, to season
for the roasted squash and focaccia croutons:
- 6 ounces focaccia bread, sliced into ½-inch cubes
- 1 medium delicata squash (roughly 1 pound), deseeded and sliced into ½-inch cubes
- 4 tablespoons olive oil, divided
- 6 tablespoons grated parmesan, divided
- 4 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme), divided
- 1 teaspoon garlic powder, divided
- kosher salt and ground black pepper, to season
for the maple mustard vinaigrette:
- ⅓ cup extra-virgin olive oil
- ¼ cup whole grain mustard
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, finely chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up and set aside.
- Prepare the squash and focaccia: Place the delicata squash in a large bowl with half of the olive oil, parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the prepared baking sheet. To the same bowl used to season the squash, add the focaccia and remaining olive oil, parmesan, chopped herbs, and garlic powder. Toss to combine well and set aside.
- Roast the squash and focaccia: Transfer the squash to the oven and par-roast 10 minutes. Remove from the oven and transfer the seasoned focaccia to the baking sheet with the squash, arranging such that everything has enough room to roast. Return to the oven and roast for 10-12 minutes longer, until the squash is tender with golden edges and the focaccia is golden and crisp. Remove from the oven and set aside to cool.
- Prepare the maple mustard vinaigrette: Meanwhile, combine all listed ingredients in a small bowl, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. Set aside. Learn more! ⇢ 5-Minute Whole Grain Mustard Vinaigrette.
- Massage the kale: Place the kale and shallots in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green and slightly wilted. Set aside. Learn more! ⇢ How to Massage Kale.
- Fall panzanella salad assembly: To the massaged kale, add the roasted squash and focaccia croutons and pomegranate arils. Drizzle the maple mustard vinaigrette over top, then toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!
Notes
- Easy Recipe Variations for Dietary Restrictions: This fall panzanella salad is naturally meatless. To ensure a vegetarian version, be sure to use your favorite rennet-free parmesan cheese. To take it a step further and make it vegan, use for your favorite dairy-free asiago/parmesan instead or omit added cheese altogether.
Portions and Serving Suggestions:
- Portions: As written, this recipe yields a large salad, suitable for feeding 2-3 as a main dish (perhaps with another add-in) or 4-6 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
- Serving Suggestions: Feel free to add a protein to make your fall panzanella a hearty all-in-one meal. To keep things simple, toss in some shredded chicken or serve alongside sliced chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or Beer Brats – delicious!
Storage and Make-Ahead:
- Storage: While best enjoyed fresh, salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
Make-ahead instructions: This fall panzanella salad is best enjoyed within a few hours of assembly (through Step 6 of Recipe Directions, above). If you’d like to make it further ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the croutons, mix the vinaigrette, and massage the kale, then store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 6, above.
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This was spectacular! The dressing was so yummy! We couldn’t find delicata squash this time so we used butternut squash. Big hit!
So glad to hear you enjoyed the salad, Tracy! Thank you so much for taking the time to leave a review!