As the leaves turn vibrant hues of red and gold, and there’s a slight chill in the air, it’s the perfect time to embrace warm and hearty dishes that celebrate the season’s bountiful harvest. And what better way to do that than with a delightful twist on a classic salad – the Autumn Harvest Panzanella!
This vibrant, colorful, and hearty salad takes inspiration from the traditional Italian Panzanella, which typically features ripe tomatoes, chunks of crusty bread, and fresh basil leaves. However, in this autumnal rendition, we bring together a medley of seasonal ingredients to create a comforting and flavorful dish that makes a delightful light meal but also shines as a show-stopping appetizer or side dish for your holiday table!
The combination of perfectly roasted butternut squash, caramelized Brussels sprouts, and earthy mushrooms add a delightful depth of flavor and provide a beautiful contrast in textures. And let’s not forget the chunks of crispy, toasted, garlic & rosemary croutons, that soak up the juices from the salad, adding a satisfying crunch to every bite.
To tie everything together, we drizzle the Autumn Harvest Panzanella with a zesty maple-mustard vinaigrette. The dressing brings a delightful balance of sweetness, acidity and richness to the salad, enhancing the flavors of the ingredients while adding a luscious tang.
So why not embrace the flavors of the season and try this stunning Autumn Panzanella masterpiece? You can customize it by using your favorite squash, swapping Brussels sprouts for broccoli florets, or using any type of mushroom you like. It’s a forgiving salad that allows you to make it uniquely yours.
Enjoy!
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Autumn Harvest Panzanella
Ingredients
Vegetables
- ¼ cup olive oil divided
- 1 medium squash – Kabocha, Acorn or Butternut are great options cut into ½ inch cubes or slices
- 1 lb brussels sprouts cut in half
- 1 medium onion sliced ¼ thick
- 2 cups Cremini mushrooms sliced
- 1 tablespoon fresh thyme chopped
- salt & pepper to taste
Garlic & Rosemary Croutons
- 1 loaf ciabatta, or any type of crusty bread cut into bite sized chunks
- 2 cloves garlic minced
- ½ tablespoon fresh rosemary chopped
- 1-2 tablespoons vegan butter or olive oil
Maple Mustard Vinaigrette
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoons mustard
- salt & pepper to taste
Instructions
Vegetables
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the butternut squash cubes, with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet.
- Toss the halved brussels sprouts with one tablespoon of olive oil, salt & pepper, and spread them out on a second baking sheet.
- Roast the vegetables for approximately 20-30 minutes, or until they are tender and slightly caramelized.
- Once the squash and sprouts are out of the oven, transfer them to a large serving bowl and set aside.
- Next, toss the sliced mushrooms and onions with a tablespoon of the olive oil, salt & pepper, and spread on the baking sheet.Bake for about 10-15 minutes or until they turn golden.
- Remove from the oven and add to the serving bowl along with the squash and brussels sprouts.
Garlic & Rosemary Croutons
- While the veggies are roasting, melt 1-2 tablespoons of vegan butter in a large skillet. Add the bite sized chunks of bread to the pan and toast until the bread is light golden brown.
- Toss the minced garlic and chopped rosemary into the pan and toss to coat the croutons. Cook for 1-2 minutes more, remove from the heat, and add the croutons to the serving bowl.
Maple Mustard Vinaigrette
- In a small mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, lemon juice, salt,& pepper.
- Drizzle the vinaigrette over the salad and gently toss everything together until well combined.
- Sprinkle with the chopped fresh thyme.
- Let the salad sit for at least 10 minutes to allow the flavors to meld together.
- Serve the Autumn Panzanella salad as a light meal or a delightful appetizer or side dish for any occasion.
Nutrition
