Autumn Panzanella Salad

Name: Autumn Panzanella Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/3 cup extra-virgin olive oil; 1/4 cup grated Parmesan cheese; 3 Tbsp. finely chopped fresh rosemary; 1 1/2 tsp. granulated garlic (or garlic powder); 3/4 tsp. kosher salt; 1/2 tsp. coarse ground black pepper; 1 lb. peeled and cubed butternut squash ((about 4 cups)); 1 medium red onion, cut into 1x1-inch chunks or large segments; 5 to 6 oz. cubed or torn sourdough bread; 1 bunch lacinato kale, thick stems and ribs removed; 1/2 cup hazelnuts, coarsely chopped ((toasted for extra flavor*)); 1/2 cup pitted DeLallo Castelvetrano Olives, roughly chopped; Shaved Parmigiano-Reggiano cheese for garnish; 1/4 cup balsamic vinegar; 2 tsp. honey; 2 tsp. Dijon mustard; 1 garlic clove, grated; 1/4 tsp. each kosher salt and black pepper; 6 Tbsp. DeLallo Private Reserve Extra-Virgin Olive Oil

Instructions

Prep:20minCook:30min

Autumn Panzanella Salad with herb-roasted squash, rustic sourdough, toasted hazelnuts, and Parmesan in a tangy balsamic vinaigrette. This fall-inspired twist on the famous Tuscan bread salad is equally stunning on a holiday table as it is for a satisfying weeknight meal.

Updated at: Fri, 25 Sep 2026 09:59:04 GMT