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Butternut Squash Panzanella Salad Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A vibrant and hearty salad combining roasted butternut squash, crunchy bread, kale, and sweet cranberries, perfect for a nutritious meal or side dish.

Ingredients

Vegetables and Fruits

  • 1 ea medium Butternut Squash (peeled, seeded and cubed (about 3 cups))
  • 1 tbsp Extra Virgin Olive Oil
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 3 cup Sourdough Bread (cubed)
  • 1 bunch Tuscan Kale (ribs removed and chopped into bite size pieces)
  • ½ cup Walnut Halves (toasted)
  • ½ cup Dried Cranberries
  • ½ cup Litehouse® Balsamic Dressing and Marinade

Instructions 

  • Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; roast for 30-40 minutes until tender. Cool slightly.
  • Prepare bread, kale, walnuts, and cranberries; toast bread for 5 minutes until crunchy. Cool slightly.
  • Combine kale, walnuts, cranberries, and dressing in a large bowl; toss to coat and tenderize kale.
  • Add roasted squash and croutons; toss gently to combine. Season as needed and serve.

Notes

For extra crunch, toast the bread longer or add more walnuts.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: butternut squash