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Best Autumn Panzanella with Roasted Squash

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A warm and satisfying fall salad featuring caramelized roasted squash, crispy croutons, fresh greens, and a tangy maple-Dijon dressing. This easy recipe is budget-friendly, picky eater approved, and perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon cinnamon (optional)
  • 3 cups day-old crusty bread, cubed (about ½ loaf, sourdough or ciabatta)
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups fresh spinach or arugula
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with oil.
  2. Peel the butternut squash, cut off the stem and base, slice in half lengthwise, and scoop out the seeds. Cube the squash into 1-inch pieces.
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cinnamon (if using). Spread in a single layer on the baking sheet.
  4. Roast the squash for 20 minutes. Flip the pieces with a spatula, then roast for another 15-20 minutes until tender and deep golden-brown on the edges. Let cool slightly on the pan.
  5. While the squash roasts, cube the day-old bread into 1-inch pieces. In a small bowl, mix 2 tablespoons olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss the bread cubes in the mixture until coated. Spread on a separate baking sheet and toast for 10-12 minutes at 400°F, flipping halfway, until golden and crispy.
  6. In a small bowl or mason jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk or shake until emulsified.
  7. In a large mixing bowl, add the spinach or arugula. Top with the warm roasted squash, crispy croutons, dried cranberries, and toasted pumpkin seeds. Drizzle with dressing (start with half and add more as needed) and toss gently. Sprinkle with crumbled feta if using.
  8. Serve immediately while the croutons are still crispy and the squash is warm.

Notes

For best caramelization, let the squash develop deep brown edges. Use day-old bread to prevent sogginess. Dress the salad right before serving to keep croutons crunchy. Double the squash for extra snacking.

Nutrition

Keywords: autumn panzanella, roasted squash salad, fall salad, butternut squash panzanella, easy fall recipe, vegetarian salad, Thanksgiving salad

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