Go Back Email Link
–+ servings
Print Recipe
4.34 from 3 votes

Fall Panzanella Salad

Colorful fall panzanella salad is full of autumn vegetables. A great use for leftover veggies!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salads
Cuisine: Italian-American
Servings: 14 cups
Calories: 550kcal
Author: Cheryl Bennett

Equipment

Ingredients

for the salad

  • 2 tablespoons olive oil for tossing with veggies/bread
  • 5 cups focaccia or day old crusty bread cut into 1" cubes
  • 1 tsp. garlic minced
  • 1 red onion chopped
  • 2 cups red or rainbow Swiss chard stems chopped and leaves removed from stems
  • 1 granny smith apple cored and chopped
  • 1 gala or honeycrisp apple cored and chopped
  • 2 cups diced butternut squash roasted
  • 2 1/2 cups Brussels sprouts roasted
  • 1/2 cup dried cranberries
  • 1/2 cup pecans toasted
  • 1/4 cup pepitas
  • salt to taste
  • pepper to taste

for the dressing

  • 2 tbsp apple cider vinegar
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 375°F/190°C/Gas Mark 5. 
  • Toss bread with a tablespoon of olive oil, a pinch of salt and pepper. Spread out in a single layer on baking sheet and bake until golden brown and crunchy, about 12 - 15 minutes.
  • Stack Swiss chard leaves on top of each other and roll up tightly. (like a cigar) With a sharp knife, thinly slice into ribbons and set aside.
  • Heat a large saute pan over medium heat - add 1 tablespoon olive oil. Add red onion, garlic and chard stems (not leaves).
  • Cook for 6 - 8 minutes, until softened, but still have some texture. Add Granny Smith apple and cook an additional 2 minutes. Remove from heat and set aside.
  • Add Swiss chard leaves to the onion mixture in the pan and stir to combine. (The warmth of the vegetables will help to wilt the ribbons of chard)
  • Add remaining ingredients to a large mixing bowl. Add onion mixture and toasted bread to the bowl and toss to combine.
  • Whisk ingredients for dressing together and pour over bread mixture. Toss to thoroughly combine and serve.

Notes

Roasted Brussels sprouts and butternut squash:

Toss with a tablespoon of olive oil, a pinch of salt and pepper. Roast in a single layer for 25 - 30 minutes at 350°F.

Toasted Pecans

Place pecans on a baking sheet in a single layer and roast (dry) in the oven for 6 - 8 minutes at 350°F. Watch them closely, they will go from perfect to burnt very quickly.

Nutrition

Serving: 1.5 cups | Calories: 550kcal | Carbohydrates: 77g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 1084mg | Fiber: 9g | Sugar: 19g