Butternut Squash Panzanella Salad

Name: Butternut Squash Panzanella Salad
Total time: 10 min
Yield: 2 servings
Ingredients: 20 oz. squash cubed in 1/2 inch pieces; 1/4 c. olive oil; 1/4 tsp salt; pinch of pepper; 1/2 tsp. ground sage; 1 bunch asparagus trimmed and chopped in 2 inch pieces; 8 slices cooked bacon crumbled; 8 c. cubed soft french bread about 1/2 a loaf; 1 Tbsp. finely diced shallot; 1/3 c. feta; 1/4 c. balsamic vinaigrette; 2 Tbsp. olive oil; 1 Tbsp. balsamic; pinch of salt and pepper; 1/2 tsp. honey

Butternut Squash Panzanella Salad is a hearty dinner salad recipe full of rich fall flavors like roasted squash, crumbled bacon and feta cheese tossed with toasted French bread and a balsamic vinaigrette.

Prep10 minutes
Total10 minutes
Serves2

Published 28 Jan 2020

Butternut Squash Panzanella Salad served for dinner

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad is good all through the cold months. This hearty fall vegetable lasts well through the winter in storage and is great in this Panzanella Salad. The French bread toasted with olive oil really put this dinner salad over the top.

One of my favorite flavors to pair with butternut squash is bacon. From Roasted Butternut Squash & Bacon Soup to Balsamic Glazed Bacon Wrapped Squash, its a combination of sweet and salty that is absolutely amazing!

Butternut Squash Panzanella Salad served with fork

Fall Panzanella Salad

Not only are the fall flavors in this Panzanella salad great, the tender roasted squash pairs beautifully with the toasted texture of the bread and crunchy bacon. The crisp asparagus is an added bonus that adds ore vegetables to the salad along with flavor.

To finish off all the vegetables and bread, it is tossed with some feta cheese and a quick balsamic vinaigrette. I am always preaching about how much better homemade salad dressings are and this is no exception.

homemade salad dressings

Butternut Squash Panzanella Salad served in bowl

Easy Balsamic Salad Dressing

This simple balsamic salad dressing is made with just three ingredients. Olive oil, balsamic vinegar and honey are shaken with a pinch of salt and pepper. It is completely worth the extra 2 minutes it takes to make from scratch.

If you aren’t a big fan of balsamic vinegar, this Light Honey Dijon Vinaigrette or Apple Cider Vinaigrette are great alternatives.

Butternut Squash Panzanella Salad on table

Bacon Salad Recipes

Typically when we think of salads, we think of healthy rabbit food. This Roasted Squash Salad is the furthest things from that. Not only is it full of toasty French bread, but the bacon really amps up how hearty it is.

Whether you are looking for a filling dinner salad on a cold night or are trying to get your man to eat some veggies. This salad brings enough great flavors that everyone is sure to love it!

Bacon is a great addition to so many salads. From Crispy Chicken & Avocado Cobb Salad to Harvest Salad with Pecan Crusted Chicken you really can’t go wrong with one of the world’s greatest foods on a salad.

More amazing squash salads!

Fall harvest salad

Asian Squash Salad

Ingredients

Salad

20 oz. squash cubed in 1/2 inch pieces
1/4 c. olive oil
1/4 tsp salt
pinch of pepper
1/2 tsp. ground sage
1 bunch asparagus trimmed and chopped in 2 inch pieces
8 slices cooked bacon crumbled
8 c. cubed soft french bread about 1/2 a loaf
1 Tbsp. finely diced shallot
1/3 c. feta
1/4 c. balsamic vinaigrette

Balsamic Dressing

2 Tbsp. olive oil
1 Tbsp. balsamic
pinch of salt and pepper
1/2 tsp. honey

Steps

Preheat oven to 400°.
Toss squash with 1 Tbsp. olive oil, salt, pepper and sage. Bake at 400° for 40 minutes.
On a separate pan, toss the asparagus with a drizzle of olive oil and pinch of salt, arrange on a half of a sheet pan.
Meanwhile, in a small bowl whisk together the balsamic dressing ingredients.
When the squash has 10 minutes left to cook, add the asparagus to the oven and bake for 5 minutes.
Remove from the oven and on the other side of the baking sheet with the asparagus, add the cubed bread and drizzle with 3 Tbsp.olive oil. Return to the oven and bake an additional 5 minutes.
Toss the squash, asparagus, crumbled bacon, shallot and feta with the balsamic vinaigrette. Add the bread and give a light toss. Serve immediately.

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