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Fall Panzanella Salad with Squash & Focaccia Croutons Recipe

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4.2 from 63 reviews

This fall panzanella salad brings together tender roasted delicata squash, crisp Parmesan-herb focaccia croutons, hearty massaged kale, and juicy pomegranate arils. A tangy-sweet maple mustard vinaigrette ties everything together for a colorful, satisfying salad that’s ready in about 35 minutes.

Ingredients

Salad

  • 1 bunch kale, destemmed and shredded or finely chopped (about 3 cups)
  • 1 large shallot, thinly sliced
  • 1 cup pomegranate arils
  • Kosher salt and ground black pepper, to taste

Roasted Squash and Focaccia Croutons

  • 6 ounces focaccia bread, cut into ½-inch cubes
  • 1 medium delicata squash (about 1 pound), deseeded and cut into ½-inch cubes
  • 4 tablespoons olive oil, divided
  • 6 tablespoons grated Parmesan, divided
  • 4 tablespoons finely chopped hardy fresh herbs, such as rosemary, sage, or thyme, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon kosher salt, or to taste
  • Ground black pepper, to taste

Maple Mustard Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • ¼ cup whole grain mustard
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, finely chopped or grated
  • ½ teaspoon kosher salt, or to taste
  • Ground black pepper, to taste

Instructions

  1. Preheat the oven.

    Heat the oven to 425°F and position a rack in the top third. Line a baking sheet with parchment paper or foil for easy cleanup.

  2. Season the squash and focaccia.

    In a large bowl, toss the delicata squash with half of the olive oil, Parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and black pepper to taste. Spread the squash on the prepared baking sheet. Add the focaccia cubes to the same bowl with the remaining olive oil, Parmesan, herbs, and garlic powder; toss to coat and set aside.

  3. Roast the squash and croutons.

    Roast the squash for 10 minutes. Remove the pan from the oven, add the seasoned focaccia, and spread everything out so the pieces have room to brown. Return the pan to the oven and roast for 10–12 minutes, until the squash is tender with golden edges and the focaccia is crisp and golden. Set aside to cool slightly.

  4. Make the vinaigrette.

    While the squash roasts, whisk the extra-virgin olive oil, mustard, maple syrup, apple cider vinegar, garlic, ½ teaspoon kosher salt, and black pepper in a small bowl until smooth and emulsified. Taste and adjust the seasoning.

  5. Massage the kale.

    Put the kale and sliced shallot in a large bowl. Add a good pinch of salt and 1–2 tablespoons of vinaigrette. Massage the dressing into the kale with your hands until the leaves turn vibrant green and soften slightly.

  6. Assemble and serve.

    Add the roasted squash, focaccia croutons, and pomegranate arils to the kale. Drizzle with vinaigrette and toss gently to combine. Taste and adjust the seasoning, then serve immediately.

Notes

  • For the crispiest croutons, spread the focaccia pieces out on the baking sheet rather than piling them up.
  • Massage the kale until it softens and turns a brighter green; this makes it more tender and pleasant to eat raw.
  • Use rosemary, sage, thyme, or a combination of hardy fresh herbs.
  • Add the croutons just before serving to keep them crisp.
  • Season the vinaigrette and salad to taste; the saltiness of Parmesan and focaccia can vary.

Find it online: https://recipethrive.com/fall-panzanella-salad-with-squash-and-focaccia-croutons-recipe/