Can I substitute kale with spinach in a Fall Panzanella Salad?

Yes, you can substitute kale with spinach in a Fall Panzanella Salad. Spinach has a milder flavor and softer texture compared to kale, which can make the salad lighter. When using spinach, add it just before serving as it wilts quickly. This swap works well if you prefer a less robust leafy green or want to vary the texture.

What are good alternatives to Brussels sprouts in a Fall Panzanella Salad?

If you don’t like Brussels sprouts, you can replace them with other roasted vegetables such as broccoli, cauliflower, or sweet potatoes. These vegetables roast well and add similar texture and flavor depth to the salad. Roasting until tender and slightly caramelized will enhance the fall flavors and maintain a satisfying crunch.

How many servings does this Fall Panzanella Salad recipe make?

This recipe serves about 10 people when offered as a side dish. If you’re planning to serve it as a main course, it may be enough for 6 to 8 people depending on portion sizes. Adjust ingredient quantities accordingly to match your guest count.

How can I prevent apple slices from browning if I want to prepare the salad ahead of time?

To keep apple slices from browning during meal prep, soak them in a liquid containing citric acid such as lemon juice diluted with water or a citrus soda like 7 Up or Sprite for 5 to 10 minutes. Drain them well before adding to the salad. This method helps maintain fresh color and crispness if serving within a few hours.

Is Fall Panzanella Salad suitable for meal prep and how should I store it?

Fall Panzanella Salad can be meal prepped but is best assembled just before serving to keep the bread crunchy. Store salad components separately—roasted vegetables, greens, and dressing in airtight containers in the refrigerator. Keep the toasted bread cubes separate and add them to the salad right before eating to avoid sogginess. This approach helps maintain freshness and texture.

Fall Panzanella Salad Recipe With Seasonal Veggies And Warm Dressing

Name: Fall Panzanella Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: – 1 (14.5 oz) loaf rosemary olive oil bread, cut into 1-inch cubes; – 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes; – 3/4 lb. Brussels sprouts, ends trimmed and cut in half; – 1/3 red onion, sliced; – 1 tablespoon olive oil; – Kosher salt and black pepper, to taste; – 3 cups chopped kale; – 1 large apple (such as Honeycrisp), cored and chopped; – 1/2 cup dried cranberries; – 1/2 cup pepitas; – 4 oz goat cheese; – 1/3 cup olive oil; – 1 tablespoon fresh lemon juice; – 2 tablespoons apple cider vinegar; – 1 tablespoon pure maple syrup; – 2 teaspoons Dijon mustard; – 1 clove garlic, minced; – Kosher salt and black pepper, to taste

Ingredients

– 1 (14.5 oz) loaf rosemary olive oil bread, cut into 1-inch cubes

– 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes

– 3/4 lb. Brussels sprouts, ends trimmed and cut in half

– 1/3 red onion, sliced

– 1 tablespoon olive oil

– Kosher salt and black pepper, to taste

– 3 cups chopped kale

– 1 large apple (such as Honeycrisp), cored and chopped

– 1/2 cup dried cranberries

– 1/2 cup pepitas

– 4 oz goat cheese

– 1/3 cup olive oil

– 1 tablespoon fresh lemon juice

– 2 tablespoons apple cider vinegar

– 1 tablespoon pure maple syrup

– 2 teaspoons Dijon mustard

– 1 clove garlic, minced

– Kosher salt and black pepper, to taste

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Instructions

1-First, preheat the oven to 375 degrees Fahrenheit. Place the bread cubes on a large baking sheet and bake for 10 minutes or until toasted. Remove and set aside to cool slightly, giving you crispy croutons that soak up the flavors perfectly.

2-Next, increase the oven temperature to 400 degrees Fahrenheit. Arrange the butternut squash, Brussels sprouts, and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, then season with kosher salt and black pepper. Roast for 35 to 40 minutes, then remove and let cool to room temperature for that ideal texture for more information on similar salads, check out our fresh apple salad recipe.

3-While the vegetables cool, prepare the dressing by whisking together 1/3 cup olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 2 teaspoons Dijon mustard, 1 clove garlic (minced), and kosher salt and black pepper to taste in a small bowl. This creates a warm dressing that ties the salad together nicely.

4-In a large bowl, combine the toasted bread cubes, roasted vegetables, 3 cups chopped kale, the chopped apple, 1/2 cup dried cranberries, 1/2 cup pepitas, and 4 oz crumbled goat cheese. Pour the dressing over the salad and toss well to combine. For the final touch, serve immediately to enjoy the fresh, warm flavors at their best for a heartier option, you might like our hearty salad.

5-Final Tips for Assembly Let the salad rest for a moment after tossing to let the flavors blend. If you’re adapting for dietary needs, add extras like chickpeas for protein. This step-by-step approach keeps things simple and ensures a tasty outcome every time.

Last Step:

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Notes

🍞 Use rosemary olive oil bread or crusty artisan bread for best texture.
🔥 Toast bread cubes prior to adding to salad to keep them crisp.
🍠 Roast vegetables to enhance flavors; pre-cut vegetables save prep time.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting and tossing
Cuisine: American

Nutrition

Calories: 423
Sugar: 18 g
Sodium: 230 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 47 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 5 mg