Butternut Squash Panzanella Salad
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.
Servings: 2
Calories: 1255kcal
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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 1255kcal | Carbohydrates: 108g | Protein: 41g | Fat: 73g | Saturated Fat: 17g | Polyunsaturated Fat: 52g | Cholesterol: 68mg | Sodium: 2652mg | Fiber: 7g | Sugar: 22g