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Butternut Squash Panzanella Salad

Serves

6-8

Prep Time

30 Minutes

Cook Time

30 Minutes

This autumn-inspired panzanella salad offers a delightful balance of sweet, savory, and tangy flavors, perfect for the cooler months. It’s an excellent way to use seasonal produce, such as butternut squash and pears, while adding a festive twist with a cranberry vinaigrette. The crunchy croutons complement the texture of the roasted vegetables, making it a hearty yet refreshing salad for any occasion.

Tip: When choosing bread for the croutons, stale bread works best as it holds up well in the dressing without becoming too soggy. You can even toast the bread a day or two ahead of time to ensure it’s properly dried out. This salad is best served fresh so the croutons retain their crunch.

Products used: Butternut Squash Seed Oil, Varietal Extra Virgin Olive Oil (EVOO) Subscription - Medium, Mushroom & Sage Olive Oil, Cranberry Pear Balsamic Vinegar, Mushroom Sage Olive Oil & Cranberry Pear Balsamic

Ingredients

For the Roasted Butternut Squash:
4 cups butternut squash, cubed
2 tablespoons SOOC Butternut Squash Seed Oil or SOOC Medium Varietal Olive Oil
1 teaspoon salt
½ teaspoon black pepper
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For the Mushroom & Sage Croutons:
4 cups cubed sourdough bread
2 tablespoons SOOC Mushroom & Sage Olive Oil
1 teaspoon salt
½ teaspoon black pepper
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For the Cranberry Pear Vinaigrette:
½ cup SOOC Cranberry Pear White Balsamic Vinegar
¼ cup SOOC Medium Varietal Olive Oil (like Spanish Arbosana EVOO)
1 shallot, finely chopped
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
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Additional Salad Ingredients:
2 pears, peeled and coarsely chopped
1 cup dried cranberries
½ cup pepitas

Directions

1. Preheat the oven to 400°F. On a parchment-lined baking sheet, spread the butternut squash cubes. Drizzle with the butternut squash seed oil or extra virgin olive oil, and sprinkle with salt and pepper. Toss to coat. Roast in the oven for about 35-45 minutes, or until the squash is tender but not too soft.

2. On a separate parchment-lined baking sheet, spread the cubed sourdough bread. Drizzle with mushroom & sage olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the oven for 10-15 minutes, or until the bread cubes are golden and crisp to the touch. Set aside to cool.

3. In a small bowl, combine the finely chopped shallot, cranberry pear white balsamic vinegar, olive oil, ground ginger, salt, and black pepper. Stir well and let the vinaigrette sit for 15 minutes to allow the flavors to meld.

4. In a large bowl, combine the roasted butternut squash, croutons, chopped pears, dried cranberries, and pepitas.

5. Drizzle the cranberry pear vinaigrette over the salad and toss gently to coat. Serve immediately to enjoy the freshness and crunch of the salad.