• Prep Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 8

Butternut Squash Panzanella Salad

  • Recipe Submitted by on

 Ingredients List

  • 6 cups cubed day-old French bread (bite-sized cubes)
  • 3 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • SALAD:
  • 4 cups cubed peeled butternut squash (1-1/2-inch cubes)
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 6 cups fresh arugula or fresh baby spinach
  • 6 tablespoons sherry vinegar
  • 3 shallots, thinly sliced
  • 1/2 cup salted roasted almonds
  • 6 tablespoons crumbled goat cheese


Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool.
In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.
Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese.

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