Autumn Panzanella Salad

Autumn Panzanella Salad

Salads are most definitely one of my most favorite things to eat year round. I like to keep my salads interesting by using seasonal ingredients and flavors so I never get tired of eating them. When you think of a Panzanella salad, you typically think of summer ingredients like loads of fresh tomatoes. As much as I love a classic Panzanella, this autumnal version has to be my new favorite! I’m loving it for upcoming holiday gatherings or for an easy lunch or dinner!

A Panzanella is a salad made with bread if you’ve never had it before. What could be better than that?! The bread is not quite as crunchy as a crouton, but you still get a nice little crunch. And my favorite part is how the bread soaks up the dressing! This salad is made with toasted sourdough bread. I roasted a sweet potato to add in. If you would prefer though, you could also use butternut squash instead of the potato.

Autumn Panzanella Salad

I also added my favorite apple, the honeycrisp apple, pepitas, cranberries, and crumbled herb goat cheese. Gah, it’s been a few weeks since I made this, and I’m already in desperate need of another!

Autumn Panzanella Salad

Autumn Panzanella Salad

Ingredients:

  • 1 large sweet potato, peeled and cubed
  • 1/2 cup extra virgin olive oil, divided
  • 4 cups cubed sourdough bread
  • 5 cups baby arugula
  • 1 honeycrisp apple, peeled, cored, and cubed
  • 1/3 cup pepita seeds
  • 6 ounces crumbled goat cheese (plain or herb)
  • 1/2 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 1 tablespoon cider vinegar
  • 2 tablespoons honey (or maple syrup)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Arrange the sweet potato cubes in a single layer. Drizzle about 2 tablespoons of olive oil over the potatoes. Roast the potatoes until tender, about 20 minutes, flipping halfway through.
  2. Transfer the potatoes to a bowl and lower temperature to 350 degrees F. Add the cubed bread to the cookie sheet. Drizzle with another two tablespoons of olive oil. Toast the bread in the oven until golden, about 5-7 minutes. Remove from oven.
  3. In a large mixing bowl, add the roasted sweet potato, toasted bread cubes, arugula, apple, and pepitas. In a separate smaller bowl, whisk together the remaining olive oil, vinegars, honey, and salt and pepper. Pour the dressing over the salad and gently toss to coat.
  4. Transfer salad to serving bowl (if using a separate bowl). Crumble the goat cheese on top and sprinkle the cranberries. Serve.
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Autumn Panzanella Salad

   

1 comment

  1. The layout on your site is awkward, with the directions in a narrow column to the right. Can you fix it? The recipe looks good, btw. I’m following you in my Feedly but the layout will get annoying. Thanks!

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