• 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

 Directions

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?