Fall Panzanella Salad
Fall panzanella salad has hearty massaged kale, crunchy fennel, toasted bread, roasted squash, sweet apple, and a shallot vinaigrette. This fall-inspired salad is full of texture and flavors that all work well together.
Ingredients
Salad
- 1.25 pound delicata squash
- 4 cups cubed stale crusty bread see notes below
- olive oil
- 1 large bunch curly kale, hard stems removed and thinly sliced or 4 cups when sliced
- ½ large fennel bulb core removed and sliced paper thin using a mandoline
- 1 medium apple, sliced thinly a sweet, crisp variety preferred
- ⅓ cup pomegranate arils
Shallot Dressing
- ½ cup olive oil
- 3 tablespoons sherry vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon minced shallot
- 1 tablespoon maple syrup
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF.
- Roast squash. Cut a thin slice off the top and bottom of the squash, then place one flat end on the cutting board to stabilize it. Cut the squash in half lengthwise, scoop out the seeds and cut it into ¼-inch slices. If yours are large, cut them in half again so they're easier to eat once baked. Add to a bare baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Spread the slices into an even layer and bake for 20 minutes, or until a fork easily pierces through the flesh.
- Toast bread. Add the cubed bread to a baking sheet. Toss with olive oil, kosher salt, and freshly ground black pepper then spread into an even layer. Bake for 10 minutes, or until lightly golden brown.
- Make dressing. In the same bowl whisk together olive oil, sherry vinegar, dijon mustard, minced shallot, and maple syrup. Season to taste with kosher salt & freshly ground black pepper.
- Massage kale. In a large bowl, add the chopped kale along with one tablespoon of the dressing. Use clean hands to massage it for about a minute to tenderize the leaves.
- Combine. In the large bowl with the massaged kale, add the roasted squash, sliced fennel and apple, toasted bread, and pomegranate arils. Pour the dressing over top and toss to combine. Allow the panzanella to sit for at least 30 minutes so the flavors have time to meld and the bread can soak up some of the dressing.
Notes
Crusty bread – sourdough, Tuscan, ciabatta, or baguette. I used sourdough.
See the blog post for step-by-step photos, helpful tips, a make it your way section with substitutions and variations, and recipe FAQs.