Butternut Squash Panzanella Salad
- 4 cups (1-inch) cubes peeled and seeded butternut squash
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons capers, drained
- 1 tablespoon chopped garlic
- Ground black pepper, to taste
- 4 cups (1-inch) cubes baguette or other crusty bread
- 1 1/2 teaspoon chopped fresh sage
- 1/4 teaspoon fine sea salt, divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 4 cups chopped romaine lettuce
- 1/4 cup thinly sliced red onion
- Queso fresco or feta cheese, crumbled (optional)
Preheat the oven to 375°F.
Arrange racks in the upper and lower thirds of the oven.
In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper.
Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes.
Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and half the salt.
Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes.
Set both squash and bread aside as done to let cool to room temperature.
In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, remaining salt and pepper to make a dressing.
Add lettuce, onions, squash and bread and toss gently to coat.
Transfer to plates, top with cheese (if using) and serve immediately.
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- 4 cups (1-inch) cubes peeled and seeded butternut squash
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons capers, drained
- 1 tablespoon chopped garlic
- Ground black pepper, to taste
- 4 cups (1-inch) cubes baguette or other crusty bread
- 1 1/2 teaspoon chopped fresh sage
- 1/4 teaspoon fine sea salt, divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 4 cups chopped romaine lettuce
- 1/4 cup thinly sliced red onion
- Queso fresco or feta cheese, crumbled (optional)