Butternut Panzanella Salad

Turn over a new leaf with this delicious and healthy Roasted Butternut Squash Panzanella Salad.


  • Sherry Vinaigrette:
  • 6 Tablespoons extra virgin olive oil
  • 4 Tablespoons Sherry Wine Vinegar
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon smoked Spanish paprika
  • ¼ – ½ teaspoon chile powder or pimento de espellete
  • Croutons
  • 6 cups day old baguettes cut into 1 1/2 inch pieces
  • 4 Tablespoons Sherry Vinaigrette
  • Salt and pepper to taste
  • Salad
  • 3 small shallots peeled and sliced 1/8 inch thick
  • 4 cups peeled and seeded butternut squash cut into 1 1/2 inch chunks
  • 1 1/2 cups sliced mushrooms cremini, shitake and or oyster
  • 1/2 cup marcona almonds
  • 6 cups arugula washed and dried
  • 6 Tbsp. crumbled goat cheese or feta cheese
  • 2 Tablespoons olive oil


  • To make the vinaigrette: Combine all the ingredients in a small screw top jar. Shake to combine.
  • To make the croutons: pre heat the oven to 400 degrees.
  • Spray a sheet pan with cooking spray. Add the cut up baguette cubes and toss with 4 tablespoons Sherry Vinaigrette.
  • Bake croutons until crisp and brown, about 15 – 20 minutes. Remove from oven and cool.
  • Increase oven temperature to 450 degrees.
  • Spray a large sheet pan with cooking spray. Add the butternut squash and mushrooms.
  • Drizzle with 2 Tbsp. olive oil and season with salt and pepper.
  • Roast until the squash is tender and the mushrooms are brown, about 25 minutes.
  • While the squash is roasting, combine the shallots with ¼ cup of the sherry vinaigrette. Set aside.
  • To make the salad combine the arugula, butternut squash, mushrooms, and croutons in large salad bowl.
  • Drizzle with 2 Tablespoons of the sherry vinaigrette dressing and toss thoroughly to coat.
  • Divide mixture among plates/shallow bowls.
  • Garnish with the marcona almonds and the goat/feta cheese. Serve.

Source: www.acommunaltable.com

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1 Comment on Butternut Panzanella Salad

  1. Shirley J. Siana // January 28, 2019 at 6:42 pm // Reply

    I always look forward to your information, and thank you again for the recipes I make and my family and friends so enjoy.
    Thank you.


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