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Fall Panzanella Salad finished dish

Fall Panzanella Salad

Recipe card for Fall Panzanella Salad.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 4 cups day-old crusty bread, cubed
  • 2 cups cherry tomatoes, halved
  • 1 cup roasted butternut squash, cubed
  • 1/2 red onion, thinly sliced
  • 1/2 cup red grapes, halved
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and black pepper to taste
  • Optional: shaved Parmesan cheese for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Spread bread cubes on a baking sheet and toast for 10-15 minutes until golden and crisp. Set aside.
  3. In a large bowl, combine roasted butternut squash, cherry tomatoes, red onion, and grapes.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
  5. Pour the dressing over the vegetables and mix gently.
  6. Add the toasted bread cubes, basil, and parsley to the mixture. Toss to combine and let sit for 15-20 minutes for the bread to absorb the flavors.
  7. Top with optional Parmesan shavings before serving. Serve at room temperature or slightly chilled.

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