Balsamic Butternut, Kale and Cranberry Panzanella
This winter panzanella salad features roasted butternut squash, kale, toasted croutons, cranberries and shallots tossed in homemade balsamic vinaigrette.
Updated by Kathryne Taylor on August 8, 2024
This hearty butternut squash salad could qualify as dinner. It’s full of roasted butternut squash, nutritious kale, whole grains, seeds and olive oil.
Granted, this blog needed another kale salad like my closet needed another motorcycle jacket… which is to say not really but absolutely.
Traditionally, panzanella is a summertime salad made with cucumbers, tomatoes, onion, vinegar and croutons made from stale bread. As far as I can tell, though, any salad featuring vegetables, vinaigrette and homemade croutons qualifies as panzanella these days.
I felt like balsamic vinaigrette, though unconventional for panzanella, worked best with the wintery flavors.
Balsamic Butternut, Kale and Cranberry Panzanella
This winter panzanella salad features roasted butternut squash, kale, toasted croutons, cranberries and shallots tossed in homemade balsamic vinaigrette. Recipe yields 3 to 4 meal-sized salads.
Ingredients
Roasted butternut squash
- 1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes
- 1 to 2 tablespoons olive oil
- Salt and freshly ground pepper
Toasted croutons and seeds
- 1 small loaf (about ½ pound) crusty whole grain bread, sliced into 1-inch cubes
- 4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds
- 2 tablespoons olive oil
- ¼ teaspoon salt
Balsamic vinaigrette
- ¼ cup olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2 teaspoons maple syrup or honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
Kale salad
- 1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces
- ⅔ cup grated Pecorino Romano or Parmesan cheese
- ½ cup dried cranberries
- 1 medium shallot (the whole bulb, papery skin removed), sliced super thin
Instructions
- Preheat oven to 420 degrees Fahrenheit with racks in the upper third and lower third of the oven. Line two rimmed baking sheets with parchment paper for easier cleanup (I used one large half-sheet for the butternut and a smaller quarter-sheet for the croutons).
- Roast the squash: On one of your lined baking sheets, toss the cubed butternut in enough olive oil to lightly coat all sides. Sprinkle with salt and pepper and arrange the butternut in a single layer. Roast on the lower third rack until the butternut is tender throughout and caramelized on the edges, about 35 to 40 minutes, tossing at the 20 minute mark when you add the croutons during step 4.
- Prepare the croutons: On your other baking sheet, combine the cubed bread with the seeds and salt. Drizzle on 2 tablespoons olive oil and toss to lightly coat the bread. Don’t worry about trying to get the seeds to stick to the bread, just try to make sure they’re lightly coated in oil. Arrange the mixture in a single layer so no croutons are on top of one another.
- Once you have tossed the butternut and placed it back on the lower rack, place the sheet of croutons on the upper rack. Toast the bread for 10 to 13 minutes, until the edges are golden. Remove the croutons from the oven and check the squash—it will probably need 5 to 10 more minutes before the edges are caramelized. Once the butternut is done, remove the pan from the oven and set it aside to cool.
- To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
- To prepare the kale: Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant, about 30 seconds.
- Final assembly: Add the grated cheese, cranberries and shallot to the bowl. Drizzle enough dressing into the bowl to lightly coat the leaves (you might not need all of it), then toss to coat. Add the roasted butternut and croutons and gently toss to combine. Drizzle in extra dressing if the salad seems like it needs it. For best flavor, let the salad rest for 10 minutes before serving.
Notes
Make it gluten free: Substitute good gluten-free bread or skip the bread altogether.
Make it dairy free/vegan: Skip the cheese. You might want to add some sliced kalamata olives to make up for the cheese’s saltiness, or maybe add a dab of white miso to the dressing for some umami.
Make it nut free: Be sure your whole grain bread is nut free.
Change it up: Substitute sweet potato or another winter squash for the butternut. Try chopped pecans or walnuts instead of seeds. Substitute arugula or baby spinach for the kale (no need to massage it). Substitute fresh pomegranate arils for the dried cranberries. All delicious ideas!
Storage suggestions: This salad is best served promptly but keeps well overnight if you want to pack it for lunch the next day.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A) It’s sooo green! At Fig & Olive we’ve tried side by side olive oils and I tend to like the green ones better soooo I am all about this.
B)Have you ever seen IRO’s (many) motorcycle jackets? Ahh I am obsessed. My sister just got the gray leather one and I really want a black one….
http://www.theoutnet.com/Shop/Search?keywords=iro+jacket
C)Sorry for enabling your motorcycle jacket addiction ;)
Whiiistle, those are some stellar jackets! You should get that black one!
I love this salad, the perfect winter version of panzanella. Wish this would magically appear in my kitchen for lunch! :)
Wow, so interesting about the olive oil. I’ve been avoiding cooking with it as I was one of those under the impression that it shouldn’t undergo high heat. Thanks for putting that misconception to rest. I’ll be seeking out some good-quality olive oil and getting back to cooking with it.
Beautiful pictures too!
I love a good panzanella salad! This one is so unique!
Great minds think alike lady! I just made something similar. Thanks for the clear up on the olive oil confusion. Very helpful. Happy Holidays. BTW, I made your apple cider margaritas on Thanksgiving and they were a huge hit! Thanks for the amazing inspiration.
Beautiful photos as always and lovely recipe!
what a beautiful salad! love love kale, butternut, and balsamic together. fabulous idea!
I was just wondering about using olive oil for high heat cooking earlier today when I read an article that recommended it. I could have sworn that I had read something that said it degrades at high heat so I thought it was strange but now it all makes sense. Thanks for clearing that up!
I’ve actually bought California Olive Ranch olive oil many of times but, for sustainability reasons, I started buying Whole Foods organic olive oil instead. Did they mention whether or not they use pesticides or chemicals? I know some companies follow sustainable practices but aren’t certified organic due to cost.
Oh, and this salad looks amazing! Kale and butternut squash ftw! :)
Hey Sarah, I’m sorry, I really thought I’d answered your question earlier! Just noticed that I hadn’t. On the tour, they didn’t offer “no pesticides/chemicals” as a selling point, so take that as you will. To the best of my knowledge, olive trees are pretty hardy and do well in poor conditions so I doubt they need much help, but that’s just my speculation. I know that California Olive Ranch has very high standards for its olives.
A stocky little butternut just gave me “the look” as I pushed it aside to get coffee, suggesting it has waited long enough to meet its destiny, and then like magic, a perfect recipe appears! I’m going to try the nut swaps you suggest as my nut bin runneth over at the moment.
Also, please continue your rants on olive oil and other topics. I learn a lot and you influence my buying choices.
Thanks, Anne! Hope your salad turned out fabulously.
That JACKET. I need it like I need this salad. Given the number of caramels I ate in the past 24 hours, the situation is serious. Greens please!
YUM! This looks SO tasty. :)
This salad has all of my favorite things; the combination of butternut squash and kale is addictive! Thanks for sharing about the labeling of olive oil too, I didn’t know that other countries sneak in lower quality oils for filler…I will have to be more careful with my purchases.
Thanks, Elizabeth! Olive oil mislabeling is really unfortunate. Wish it didn’t happen.
I enjoyed your post and learning about olive oil! You do a good job of balancing the advertising type stuff without seeming cold and corporate. That’s gotta be hard, so kudos!
Thanks, Claire, I really appreciate that!
I found this post super informative! I never knew that about olive oil going rancid. The salad is gorgeous too, and you can never have enough kale salads, in my opinion. :)
Glad to hear it, Trisha! Olive oil is really just fruit “juice” (olives are fruit) so it’s pretty delicate!
You definitely needed that motorcycle jacket, just like I really need this salad :) Mmmm! :)
This was delicious! Your recipes are getting better and better.
Thank you, Sue! :D
I don’t think I’ve ever had traditional panzanella, but I love your seasonal take on it! Your California trip sounds like so much fun, and an amazing learning experience too. I learned about the mislabeling of olive oil a couple of years ago and since then have been very careful with what I buy. I’m not a huge fan of olives on their own, but a good olive oil can work wonders!
Thanks, Angela! I hope you’ll get a chance to try panzanella soon. I’m particular about olives, but love me some good olive oil!
Great information on olive oil (I’m a food science nerd so bring it on!) and this recipe is such a beautiful wintery take on panzanella. When you are using such fresh, simple ingredients, you can really taste the flavour contribution of the olive oil.
I make sure to buy Australian grown and processed olive oil because I like to support our local market too.
Thanks, Amy! Couldn’t agree more. I bet that Australian olive oil is fantastic!
I would’ve been a kid in a freakin’ candy store — or, I guess, in an olive grove. I’ve really grown to appreciate the subtle differences in olive oils and have enjoyed acquiring them from all over (including Davis CA… UC Davis presses their own).
This panzanella is right up my alley. I do a similar one with pomegranates. The cranberries, though… that’s amazing. Such a wonderful, seasonal take on it.
It was so interest to see how the olive harvest works and learn how to taste olive oil! I’m no olive oil connoisseur yet. Happy holidays, Brian.
This is exactly what I want to be eating right now. Exactly. Will be showing up in a Real Food Meal Plan sometime very soon. Thanks for sharing!
Awesome, thanks Robyn!
Fabulous recap and salad, Kate! It was great to reconnect with you. Merry Christmas!!
Thanks, Brenda! So nice to see you again. Happy holidays to you and your family!
I love panzanella and your recipe looks delicious. I could use something healthy in my belly right now! Happy Holidays!
Panzanella….. DROOL! What an amazing recipe. Bec x
My wife made this for Christmas and it was unbelievable! Never buying cheap oil and balsamic again.
SOOOO Yummy, Kate–this salad was the star of tonight’s supper and the combination of flavors is just perfect. Will definitely do this one again for guests–too delicious not to share. Thank you!
Thank you, Cindy! :)
I am always looking for healthy recipes to try on my kids. We had this today. 3 out of 4 kids liked this and my husband and I too. I will be making again.
Thank you! Glad to hear it!
Wow! Made this salad tonight. Delicious!!! Thanks for your awesome website.
Thank you, Bonnie! :)
Just made this salad and we loved it. One thing I will do differently for my family is reduce the amount of olive oil used for the roasting portion. We found it just too much for our taste. Normally I’d use maybe 2 tsps for that much squash and love it. I think it is likely just a taste thing.
Thanks, Lori! I usually need that much to get an even coating on the squash, which helps it brown evenly on the edges, but do whatever works for you!
Thanks for the inspiration, made it with some of your mix it up ideas and turned out great. Used pomegranate, sweet potato and walnuts with collard greens :)
I just found your site and I love all the new vegetarian recipes – thank you.
I could never understand the hype about good quality oils until I was gifted some from a friend. I started using these good quality oils and vinegars in dressings and the taste difference was crazy. Now we have a cupboard full of very expensive oils and vinegars!!!
Your photos are just gorgeous on this post and the blog in general. Very impressed. Looking forward to trying this recipe. Happy Thanksgiving!
I love this salad! I have made it several times for parties and dinners and everyone drools over it! Where can I find the nutritional information for the balsamic dressing?
Hey, Franki! I’m so glad you love the Panzanella. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
oh my goodness. this was heavenly! I need to take this to my next Thanksgiving or Christmas party.
I just made this for thanksgiving and it was amazing and a crowd pleaser! I will definitely be making it again!
It is great when a dish pleases an entire crowd, especially over the holidays :) If you would want to leave a star review, I would appreciate it! Thank you, Amanda.
This really sounds good…
Thank you!
Kate. You literally converted me to both kale and butternut squash with this recipe. I LOVE IT and I can’t wait to make it for Thanksgiving so I can convert my family!
Hooray! They are both so wonderful and together a delicious combination! Yes, convert away. :)
Hello Kate! Before today I had only ever made your black bean soup (which I love) and I am now realizing I need to cook through your blog! This salad is absolutely phenomenal! I am a long time vegetarian attempting to lean more vegan so I omitted the cheese (I might add goat cheese later) and I do not feel in the least bit unsatisfied or like I am eating a “boring salad”. This is so flavorful, rich, and delicious. It feels indulgent. I cannot wait to eat it with a big glass of wine for dinner. Thank you for the fantastic recipes. You have gained a loyal fan and I can’t wait to make more!
I’m glad you don’t think this is boring! A big glass of wine sounds perfect with it. Thanks for your review, Racquel!
LOL! I found this recipe on a “healthy thanksgiving sides” recipe slideshow. At 511 calories per serving, I guess the recipe ingredients themselves are healthy, but for those of us counting calories, I think I’d skip this one. Looks pretty though.
Hi Heather! You can see more on my nutritional information here: https://capital-fly.pro/nutrition-disclaimer/%3C/a%3E%3C/p%3E
Do you think pomegranate seeds I stead of cranberries would be just as delicious??
Sure! Slightly different, but I bet would still taste great.
Hello
I Enjoy your recipes. I would suggest you make it more friendly to locate the recipe. Thank you
Hi Terri, there is a ‘jump to recipe’ button at the top of the page. I hope this helps!
Yummm this salad is so delicious! Have made it with both butternut and sweet potatoes now, and while I do prefer the butternut, both are fabulous. Thanks for another spectacular recipe!
Excellent recipe! I added a pound of halved brussel sprouts to the butternut squash step. I also doubled the vinaigrette and used half to marinate added about 2lbs of cubed chicken breast, then pan fried. A great dinner salad with the extra protein. Leftovers kept surprisingly well overnight. Made about 6-7 servings with the additional ingredients.
This looks yummy but I find it more appealing to use the butternut squash seeds instead of pumpkin seeds. I love toasting the butternut squash seeds and using them, they are delicious. Every time I make roasted butternut squash as my meal I toast the seeds on the side, they are a candy topping.
This was absolutely delicious. I flavored the butternut squash with Slap Ya Mama seasoning and the salad was scrumptious!
Did you use the extra-virgin olive oil for the croutons & vinaigrette or just olive oil?
Hi Christine! I’m sorry for the confusion. I use extra-virgin olive oil, always.
Typically not one to love salads but this one is amazing!! Not only did I enjoy the salad but I actually went back for seconds and the leftovers are just as good! Best Thanksgiving salad!
Thank you, Emily!
This salad IS the essence of festive holiday meals for us. Thanksgiving and Christmas meals just wouldn’t be right without it, and for that I am grateful (since I am not a huge meat eater and historically didn’t find anything I just loved at the holiday table). Absolutely amazing, even as judged by those who turn their noses up at healthy and anything kale. We always use a crusty dense whole grain bread for the croutons and use sesame and pumpkin seeds. The flavors of it all meld AMAZINGLY and it is totally worth the time it takes to make it. Definitely give this one a whirl!
I’m happy you think so, Emily!
We really loved this dish!
I’m glad it was a hit! Thank you for sharing, Amanda.
I haven’t tried this yet, but reading caused me to feel like Iron Man with a huge electromagnet in the kitchen. I really enjoy your stuff. Thank you for contributing to my life.
What’s your opinion on mixing the shallot into the dressing and blending it in the vitamix?
Hi prefer this recipe as written. Sorry!