Roasted Vegetable Panzanella

This Roasted Vegetable Panzanella combines crisp, toasted sourdough with caramelized butternut squash, tender baby broccoli, and Brussels sprouts leaves. Sweet apples and dried cranberries add a pop of color and flavor, while creamy Burrata, roasted pepitas, and toasted pecans elevate the salad. Finished with a maple-curry vinaigrette, it’s a hearty, autumn-inspired dish perfect for lunch or dinner.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Vinaigrette

½ cup extra-virgin olive oil

¼ cup raw unfiltered apple cider vinegar

3 tablespoons pure maple syrup

1½ teaspoons curry powder

½ teaspoon coarse kosher salt

½ teaspoon coarse-ground black pepper

‍

Salad

1 (1-pound) loaf unsliced sourdough bread, cut or torn into 1-inch pieces (about 8 cups)

4 tablespoons extra-virgin olive oil, divided

½ teaspoon coarse kosher salt, divided; plus additional to taste

½ teaspoon coarse-ground black pepper, divided; plus additional to taste

2 cups peeled and cubed butternut squash

1 cup tightly packed Brussels sprouts leaves

1 (5-ounce) bunch baby broccoli, trimmed

2 cups lightly packed baby kale

1 Honeycrisp apple, cored and diced

¼ cup dried cranberries

1 (8-ounce) container Burrata cheese, drained and patted dry

Roasted unsalted pepitas, for garnish

Toasted pecans, for garnish

‍

Directions

For vinaigrette, in a small bowl, whisk together olive oil, vinegar, maple syrup, Dijon mustard, curry powder, salt and black pepper; set aside.
For salad, preheat oven to 400°F. Line two large rimmed baking pans with parchment paper; lightly spray with nonstick cooking spray.
In a large bowl, toss bread pieces, 2 tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer bread pieces to one prepared baking pan. Bake for 10 to 15 minutes or until lightly toasted and slightly crisp. Cool.
Meanwhile, place butternut squash, Brussels sprouts leaves and baby broccoli in remaining prepared baking pan. Drizzle with remaining 2 tablespoons olive oil and sprinkle with remaining ¼ teaspoon kosher salt and ¼ teaspoon black pepper; toss to coat. Roast for 15 to 20 minutes or until squash is fork–tender, stirring halfway through. Cool slightly.
To serve, in a large bowl, combine toasted bread pieces, roasted vegetables, baby kale, apple and dried cranberries. Drizzle with half of the vinaigrette; gently toss to coat.
Arrange salad mixture on a serving platter; top with whole Burrata. Garnish with pepitas and pecans, if desired. Serve with remaining vinaigrette. Season to taste with additional salt and pepper.