Butternut Squash Panzanella Salad

Name: Butternut Squash Panzanella Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 6 cups cubed day-old French bread (bite-sized cubes); 3 tablespoons olive oil; 1/2 teaspoon chili powder; 1/4 teaspoon salt; SALAD:; 4 cups cubed peeled butternut squash (1-1/2-inch cubes); 1-1/2 cups sliced fresh mushrooms; 1/2 cup olive oil, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 6 cups fresh arugula or fresh baby spinach; 6 tablespoons sherry vinegar; 3 shallots, thinly sliced; 1/2 cup salted roasted almonds; 6 tablespoons crumbled goat cheese

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Nancy Buchanan, Costa Mesa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2023

This colorful salad is easy to make, and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California

TEST KITCHEN APPROVED

Butternut Squash Panzanella Salad

1 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:20 min

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Ingredients

6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
salad:

4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
6 tablespoons crumbled goat cheese

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Directions

1
Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake bread until golden brown, about 5 minutes. Transfer to a large bowl; cool.

2
In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.
3
Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar and shallots, and remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.