Fall Roasted Vegetable Panzanella Salad


Servings: 6
This salad uses greens for the base with added roasted squash, apple slices, and dried fruit to make it colorful, bright, and delicious!


  1. Preheat oven to 400° Line two sheet pans with parchment paper.
  2. Place the bread cubes on one sheet pan and the butternut squash and Brussels sprouts on the other. Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss until evenly coated then spread out into a single layer.
  3. Place each sheet pan in the oven. Bake the bread cubes for 10 minutes or until golden brown and crisp. Roast the butternut squash and Brussels sprouts for 15-20 minutes or until fork tender.
  4. Meanwhile, prepare the cider vinaigrette. In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil then reduce the heat to a simmer and let cook for 8-10 minutes or until it has reduced to a ½ cup. Remove from the heat and pour into a jar or glass measuring cup. Whisk in the Dijon, maple syrup and olive oil.
  5. In a large bowl combine the bread, roasted vegetables, apple, kale, pecans, dried cranberries and pepitas. Pour the cider vinaigrette over the salad and gently toss until evenly coated. Serve immediately.


  • For gluten free: Use gluten free bread in place of artisan bread.
  • Use broccoli or green beans in place of Brussels sprouts. Use sweet potatoes or carrots in place of butternut squash.


Courtesy of Skogen’s Festival Foods

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