This vibrant, colorful, and hearty Autumn Harvest Panzanella salad takes inspiration from the traditional Italian Panzanella, which typically features ripe tomatoes, chunks of crusty bread, and fresh basil leaves. In this autumnal rendition, we bring together a medley of seasonal ingredients to create a comforting and flavorful dish that makes a wonderful light meal but also shines as a show-stopping appetizer or side dish for your holiday table, or anyday!

The Panzanella is a combination of perfectly roasted winter squash, caramelized Brussels sprouts, and earthy mushrooms, that 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, the panzanella is drizzled 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.

You can customize the salad by using your favorite squash, (two of my favorite varieties are Kabocha and Red Kuri), 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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NUTRITION:

Calories: 351kcalCarbohydrates: 48gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 328mgPotassium: 675mgFiber: 5gSugar: 7gVitamin A: 10507IUVitamin C: 71mgCalcium: 87mgIron: 2mg