Winter Panzanella Salad

Trade in summer tomatoes for winter roasted butternut squash in this panzanella salad topped with toasted walnuts, sweet dates, and maple dijon dressing.
Prep Time15 minutes
Cook Time40 minutes
Servings: 6


Roasted Squash

  • 1 medium butternut squash peeled, cut into 1/2 " cubes
  • 3 Tbsp olive oil
  • S&P


  • 1/2 loaf sourdough or crusty bread torn into bite sized pieces
  • 3 Tbsp olive oil
  • 2 tsp fresh thyme finely chopped
  • sea salt

Maple Dijon Dressing

  • 1 Tbsp balsamic vinegar
  • 2 Tbsp sherry vinegar
  • 1 Tbsp pure maple syrup
  • 1 tsp dijon style mustard
  • 1 large garlic clove mashed to a paste with mortar and pestle or put through garlic press
  • 1/4 tsp fine sea salt
  • 1/4 cup extra virgin olive oil


  • 1 bunch Tuscan kale ribs removed and torn into bite sized pieces
  • 5 oz. baby kale leaves or baby spinach
  • 1/2 small red onion thinly sliced
  • 1/2 cup medjool dates pitted and roughly chopped
  • 1/2 cup toasted walnuts roughly chopped
  • 1 Tbsp fresh sage leaves chopped


  • Pre-heat oven to º425. Toss squash with olive oil, salt, and pepper. Place in a single layer on a parchment lined sheet pan. Roast for 25-30 minutes until soft and caramelized on the edges. Rotate pans halfway through.
  • Toss bread with fresh thyme, oil, and salt. Place on a sheet panned toast in the º425 degree oven until golden, about 10 minutes. Toss halfway through. Remove and let cool slightly.
  • Add all dressing ingredients to a mason jar. Shake well to combine. Taste and adjust seasoning.
  • Toss kale with 2 tablespoons of dressing, gently massaging into leaves. Add croutons, dates, onions, walnuts, and 1/2 of squash, toss together with remaining dressing. Place on a platter or in a wide mouth bowl.
  • Garnish salad with remaining squash and chopped sage. Add some shaved parmesan if you like!