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Fall Panzanella Salad with Squash & Focaccia Croutons

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A vibrant and hearty salad combining roasted squash, crispy focaccia croutons, and fresh greens, perfect for autumn.

Ingredients

roasted squash and focaccia croutons (below)

  • 1 bunch kale (destemmed and shredded)
  • 1 large shallot (thinly sliced)
  • 1 cup pomegranate arils
  • 6 ounces focaccia bread (sliced into ½-inch cubes)
  • 1 medium delicata squash (roughly 1 pound, deseeded and sliced into ½-inch cubes)
  • 4 tablespoons olive oil (divided)
  • 6 tablespoons grated parmesan (divided)
  • 4 tablespoons finely chopped fresh herbs (such as rosemary, sage, or thyme, divided)
  • 1 teaspoon garlic powder (divided)
  • ⅓ cup extra-virgin olive oil
  • ¼ cup whole grain mustard
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic (finely chopped or grated)

seasonings

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  • Toss squash with half of olive oil, parmesan, herbs, and garlic powder; roast 10 minutes. Add focaccia and roast 10-12 more minutes until golden and crispy.
  • Mix vinaigrette ingredients until emulsified. Massage kale with 1-2 tbsp vinaigrette until wilted.
  • Add roasted squash, croutons, and pomegranate to kale. Drizzle with remaining vinaigrette and toss. Serve immediately.

Notes

Use fresh herbs for best flavor. Adjust seasoning as needed.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Italian-American
Keyword: autumn, Focaccia, squash