Fall Panzanella Salad

I’m always a sucker for a salad,

but especially when that salad is a salad that involves copious amounts of bread. Aka a panzanella salad.

If you aren’t familiar, panzanella is an Italian salad, originating from Tuscany and central Italy, that’s basically a way to use up stale bread. As with most Italian recipes, the ingredients are simple, minimal and unfussy. Stale bread, tomatoes, onions, maybe some basil, maybe some cucumbers, all tossed in olive oil and vinegar. That’s it. Nothing fancy or special, no mention of lettuce or greens. In short, it’s quite literally a bread salad.

While panzanella salads are traditionally more popular in the summer, one of the great things about this salad is it’s versatility and adaptability. There are truly so many ingredients and flavor combinations that work well for this type of salad that you can really have it any time of year, for any meal. And the great thing about bread is that, well, just about everything goes well with it. So, in my opinion, as long as the main ingredient, bread, is involved in your panzanella, the rest is really up to you and your tastebuds, the season and/or what you have in your pantry.

For example, for today’s fall panzanella salad I’m taking it and turning it into the perfect, most delicious fall salad packed with all sorts of autumnal flavors, colors, tastes and textures. Think crunchy apples, warm squash, toasted nuts and seeds, creamy goat cheese, all drizzled in an apple-flavored dressing. It’s hearty, it’s warming, it’s nourishing, it’s basically all the things that a fall salad should be. It’s filling enough to stand as a meal all on its own, but also works wonderfully as a side dish (I especially love it served alongside roast chicken or pork chops), and it’s also great for entertaining because you can easily triple or quadruple the recipe as needed (Hello, Thanksgiving salad anyone??!).

And, just like the traditional panzanella salad, this version is super flexible and adaptable and works well with a variety of different roasted vegetables, fall fruits, various nuts and an assortment of cheeses. Trust me. This is the simplest recipe. Don’t overcomplicate it or overthink it when it comes to ingredients. Use what you have and/or like to make it work for you. And if you need some help on substitutions, be sure to take a peek at the “Notes + Tips” section at the bottom of the recipe. Most all, enjoy the simpliest, yummiest salad you’ll probably make all season!

HOW TO MAKE FALL PANZANELLA SALAD

INGREDIENTS

SALAD

4 cups roughly chopped bread cubes
Olive oil
10 ounces kale (I like dinosaur kale best)
4 ounces pancetta
1 cup diced butternut squash
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup toasted pumpkin seeds
1/2 cup walnuts, roughly chopped
1 medium-large apple, finely diced
6 ounces goat cheese
Fresh thyme

DRESSING

1/2 cup olive oil
1/4 cup apple cider vinegar (you could also use red wine vinegar)
1/4 cup apple cider
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 tablespoon Dijon mustard
2 tablespoons apple butter
2 tablespoons honey or maple syrup

INSTRUCTIONS

First, preheat oven to 400 degrees. Spread the bread cubes in a single layer on a baking sheet. Drizzle generously with olive oil and season with salt. Toast for 12-14 minutes, tossing them about half way through baking, until their golden brown.
While in the bread is toasting, in a large skillet, set over medium heat, sauté the pancetta, stirring occasionally, until it’s crispy, about 6 minutes. Use a slotted spoon to transfer to a separate dish or bowl, leaving the grease in the pan behind.
Keeping the skillet on the medium heat, add the butternut squash and sauté in pancetta grease, for 8-10 minutes, stirring every so often, until it is crispy and fork tender. Remove from the heat.
Meanwhile, prepare the kale. Remove any stems, roughly chop or shred into pieces and place in a large bowl. Drizzle generously with olive oil and a sprinkle of salt, and use your hands to massage the kale until it becomes tender and evenly coated with the oil.
Lastly, in a medium bowl, whisk together all the dressing ingredients until well combined. Set aside.
Transfer the kale to a serving bowl/dish. Toss in the toasted bread cubes. Then sprinkle on the pancetta, squash, cranberries, raisins, pumpkin seeds, walnuts and apple. Drizzle with the dressing and gently toss to combine. Season with additional salt and pepper, as needed. Crumble the goat cheese on top and garnish with fresh thyme. Enjoy!

NOTES + TIPS

Bread- You want something that’s a bit heartier and has a little crunch and texture to it, so day old (or longer) stale bread works best. I like to use either a sourdough, a baguette or an Italian bread.
Ingredient Swaps- One of the reasons Iove this salad so much is because of the versatility when it comes to ingredients. It’s so easy to swap things out, or add additional things in. A few examples- instead of apples, try pear. Use Hazelnuts or pecans in place of the walnuts. Add in thinly sliced red onions for some extra crunch. Replace the butternut squash with delicata squash or sweet potato. Toss in some crispy brussels sprouts. Use roasted vegetables instead of fresh or sautéed. Use feta cheese or paremsean in place of the goat cheese, or just skip cheese altogether.