Thanksgiving Panzanella
Transform your holiday table with this vibrant and hearty Thanksgiving Panzanella, a modern twist on the classic bread salad that brings seasonal flavors to life. This festive dish features golden-toasted sourdough bread, roasted butternut squash, and caramelized Brussels sprouts, all tossed with dried cranberries, toasted pecans, and fresh herbs for a perfect balance of sweet, savory, and earthy notes. A tangy red wine vinegar dressing with a hint of maple syrup ties it all together, making every bite irresistibly flavorful. Ready in just over an hour, this colorful panzanella is a stunning and versatile alternative to traditional Thanksgiving sides, perfect as a vegetarian main or a shareable dish for your feast. Treat your guests to this unique combination of textures and flavors that highlights the best of fall produce!
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Recipe Information
Ingredients
- 8 cups day-old bread (sourdough or rustic loaf)
- 3 cups butternut squash, peeled and cubed
- 5 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 cups Brussels sprouts, trimmed and halved
- 1 cup dried cranberries
- 1 cup toasted pecans
- 1 small red onion, thinly sliced
- 0.25 cup fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Cut the day-old bread into 1-inch cubes. Spread them evenly on a baking sheet and toast in the oven for about 10 minutes, until golden and crisp. Set aside.
Toss the butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Spread on a baking sheet.
Add the Brussels sprouts to another baking sheet and toss them with 1 tablespoon of olive oil and a pinch of kosher salt. Roast both the butternut squash and Brussels sprouts in the oven at the same time for 25-30 minutes, or until tender and slightly caramelized. Flip halfway through cooking.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper to create the dressing. Set aside.
In a large mixing bowl, combine the toasted bread cubes, roasted butternut squash, Brussels sprouts, dried cranberries, toasted pecans, red onion, parsley, sage, and thyme.
Drizzle the dressing over the mixture and gently toss to combine, ensuring the bread soaks up some of the dressing and flavors.
Let the panzanella sit for 10-15 minutes to allow the flavors to meld together before serving.
Transfer to a serving dish, garnish with extra herbs or pecans as desired, and enjoy this festive Thanksgiving-inspired salad.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
