Fall Panzanella Salad with Butternut Squash and Apple

Name: Fall Panzanella Salad with Butternut Squash and Apple
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 cups (14 ounces) rustic sourdough bread, (cut or torn into 1-inch pieces); 4 tablespoons extra-virgin olive oil, (divided); 3 cups (20 ounces) butternut squash, (peeled and cut into ¾-inch cubes); 1 medium red onion, (cut into ¾-inch wedges); 1 teaspoon fresh thyme leaves, (plus more for garnish, if desired); 1 teaspoon kosher salt, (divided); Freshly ground black pepper; 1 large Granny Smith apple, (cored and cut into ½- to ¾-inch cubes); 1½ cups baby arugula, (lightly packed); ½ cup Apple Cider Vinaigrette, (divided); 3 ounces goat cheese, (crumbled)

Instructions

Prep:20minCook:30min

This fall panzanella combines toasted sourdough with roasted butternut squash and red onion, crisp Granny Smith apple, creamy goat cheese, and a tangy apple cider vinaigrette. Fresh thyme and peppery arugula round out this sweet and savory fall salad.

Updated at: Wed, 14 Oct 2026 21:46:15 GMT