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    Home » SALADS

    Butternut Squash Panzanella Salad with Apples and Kale

    Modified: Nov 1, 2024 by Susan Pridmore · This post may contain affiliate links · 9 Comments

    Make an autumn version of a traditional Italian salad with this butternut squash panzanella salad tossed with apples and kale, dressed with an apple vinaigrette.

    Apples, kale and spicy roasted sweet potatoes make another great salad combination in fall!

    Butternut Squash-Apple-Kale Panzanella

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    I spent much of September in Italy attending an Italian language school in Treviso, a smallish town outside Venice. For 2 ½ weeks I ate a ton of pasta, pizza, risotto, and tiramisu (a dessert created by a restaurant in Treviso). The trip was about language, food, and people -- meeting local Italians and making new friends with fellow travelers.

    I learned a few things while there - some of which I already knew, and just needed reminding:

    First. People, I lack the language gene. I've been studying Italian for several years, and still become catatonic when someone initiates a conversation with me in Italian.

    Second. It was surprising to me how many Italians wanted to know if we thought Trump would win the Republican nomination. And not to wade into politics, but this wasn't necessarily because they thought that would be a good thing.

    Third. The other top topic was the plight of the migrants, desperate to find new (safer) lives for themselves and their families, and the impact this migration was having on Italian life. I heard a lot of fear, mostly of the unknown. How long will this last? Where will they live? Where will they work? And this was in the prosperous Veneto!

    Fourth. On a more mundane level, I was reminded that I could live on pasta and salad everyday. Forever. Which only proves that for me, some of the best meals are the simplest. I don't need celery foam, deconstructed French onion soup, or smoke wafting off an artsy dish that looks like it belongs in MOMA. I live in a city of culinary sophistication, but give me a plate of Penne Arrabiata that's perfectly cooked, or a bread salad with peak season heirloom tomatoes, and I'm a happy girl. This twist on a traditional Italian panzanella bread salad is a great example.

    Butternut Squash-Apple-Kale Panzanella

    Bonus points: it's ready in just over 30 minutes. Slice up a red onion start it caramelizing on the stove - let it cook until the last minute before folding it into the salad. Roast up some diced butternut squash, and toast some bread cubes at the same time - this part goes quick. Make the dressing. Cut up an apple (leave the peel on) and slice ribbons of kale. You're done. Seriously. All you need do now is toss it all together and eat it up.

    My husband, Carnivorous Maximus, had two helpings and never once suggested adding bacon. Of course now that he's reading this, he'll ask for it next time around...

    Cook's Tips:

    I use Ras el Hanout spice mix in so many dishes this time of year. I think of it as the Moroccan version of apple pie spice. You can buy it, make it yourself, substitute apple pie spice, or use just ¼ teaspoon ground cinnamon. But it won't be the same. Ras el Hanout is a mixture of many spices that provides a unique flavor. I throw it in apple pies (duh), sprinkle it on my husband's pork or chicken roasts, add it to berry jams and plum preserves I make at the summer's end every year, on roasted squash along with some fig jam, and casseroles.

    Peeling butternut squash looks more difficult than it is, and is much easier than other squash (like kabocha). Chop off the neck and peel off the skin with either a potato peeler or sharp knife. Next, split the body, scrape out the seeds with a spoon (grapefruit spoons with their serrated edge work best), turn it on end with the bulging body on your work surface, and peel off the remaining skin. The knife must be sharp to do this well - otherwise use a potato peeler. Or just take a huge shortcut and buy butternut already diced in the produce section.

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    5 from 3 votes

    Butternut Squash Panzanella Salad with Apples and Kale

    The total cooking time assumes nothing is done while the onions are sautéing. In reality, while they're cooking, you can complete the rest of the recipe.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: vegetarian main
    Cuisine: Italian
    Servings: 4
    Author: Susan Pridmore
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    Ingredients

    Panzanella

    • 2 tablespoon unsalted butter
    • 1 red onion thinly sliced
    • ½ teaspoon ras el hanout a spice mix used in Middle Eastern and Northern African food
    • 4 cups diced butternut squash
    • 4 tablespoon extra-virgin olive oil divided
    • ½ teaspoon kosher salt divided
    • 4 cups cubed seeded bread
    • 3 Fugi apples cored, peeled, and diced
    • 4 cups shredded kale
    • 3 tablespoon dried cranberries
    • 2 tablespoon pepitas toasted pumpkin seeds

    Apple Vinaigrette

    • ½ apple peeled, seeded and diced
    • 3 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • ¼ teaspoon kosher salt
    • 3 – 4 tablespoon extra-virgin olive oil

    Instructions

    Panzanella

    • Melt the butter in a sauté pan over medium heat. Pile in the onion slices and toss around to coat. Sauté until the onions are limp - about 15 minutes. Reduce the heat and sauté for another 10 minutes, until starting to caramelize. Add the ras el hanout and sauté another 5 minutes.
    • Preheat the oven to 400˚F, and line two baking sheets with parchment paper. Toss the diced butternut squash in 2 tablespoon olive oil and a dusting of ¼ teaspoon kosher salt. Lay out on one of the prepared baking sheets. Toss the bread cubes in the remaining 2 tablespoon olive oil, and lay on the second prepared baking sheet. Feather the remaining ¼ teaspoon salt over the bread, and slide both baking sheets into the oven. Remove the bread when toasted, about 10 minutes, and remove the squash when soft and slightly caramelized, another 10 minutes.
    • Toss the apples, kale, butternut, bread, and caramelized onions together in a large bowl. Add the cranberries and pepitas, and dress with the Apple Vinaigrette.

    Apple Vinaigrette

    • Mash the apple in a small blender or small food processor. If you don't have a small version, heat the apple in the microwave for a few seconds to soften and mash using a mortar and pestle. Whisk into the apple cider vinegar, maple syrup and salt. Slowly whisk in the olive oil to emulsify.
    « Cheesy Mexican Stuffed Sweet Potatoes
    Butternut Squash-Sage Risotto with Pears (Instant Pot and Stove Top) »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Suzanne

      October 22, 2015 at 9:07 am

      5 stars
      Susan what a wonderful trip that had to be. I would love to do the same one day. I also just love this salad, I am looking for some salad recipes, when it comes to salad I am afraid I lack the creativity gene. Love everything about this. Already have the butternut will make this for the weekend.

      Reply
      • The Wimpy Vegetarian

        October 22, 2015 at 9:28 am

        Thanks Suzanne! It was really wonderful. Do you speak some Italian? If you make the salad, I'd love to hear how you liked it!

        Reply
      • The Wimpy Vegetarian

        October 22, 2015 at 9:32 am

        Oh, and if you make it, make sure you make the apple vinaigrette. It makes the salad really sing.

        Reply
        • Suzanne

          October 22, 2015 at 9:43 am

          I just ordered everything I need for the salad, (I get a lot of my groceries delivered) I can't wait to make this salad. Will blog it if it's ok with you.

          Reply
        • The Wimpy Vegetarian

          October 22, 2015 at 9:55 am

          Absolutely fine! Hope you like it!

          Reply
    2. lizthechef

      October 22, 2015 at 9:15 am

      5 stars
      Now that it is a little cooler, I've been picking up winter squash in the markets - eager to try this - love the apple vinaigrette!

      Reply
      • The Wimpy Vegetarian

        October 22, 2015 at 9:31 am

        I agree! Italy was sweltering hot with high humidity, although it was much cooler in Prague. Here, we're still in our real summer with temps in the 70's and low 80's, but I'm waiting eagerly for the rains being promised, and cooler weather. Oh, and the apple vinaigrette absolutely makes the salad work. Good eye, my friend!

        Reply
    3. cheri

      October 22, 2015 at 1:26 pm

      5 stars
      Hi Susan, oh that sounds like my dream trip. How wonderful! This salad is a real winner too, love everything about it.

      Reply
      • The Wimpy Vegetarian

        October 22, 2015 at 1:35 pm

        Thanks so much Cheri! Hope your weather is starting to cool off in Arizona!

        Reply
    5 from 3 votes

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