Autumn Panzanella Salad

This Autumn Panzanella Salad is a hearty fall-inspired dish made with Mario Truffle Cheese Stuffed Green Olives, roasted butternut squash, crisp kale, toasted sourdough, and shaved Parmesan. Tossed with a homemade balsamic vinaigrette, it’s packed with savory autumn flavors and perfect for a seasonal lunch, dinner, or holiday table.

  • Prep Time25 min
  • Cook Time25 min
  • Total Time50 min
  • Cuisine
    • American
  • Course
    • Appetizer
    • Salad
  • ½ cup Mario Stuffed Truffle Olives
  • 1/3 cup Mario olive oil
  • 1/4 cup grated Parmesan cheese
  • 3 Tbsp. chopped fresh rosemary
  • 1 1/2 tsp. granulated garlic
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 lb.cubed butternut squash
  • 6 oz. cubed sourdough bread
  • 1 bunch kale chaopped
  • Shaved Parmigiano-Reggiano

Balsamic Vinaigrette

  • 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. Mario Olive Oil

PREP VEGGIES

1

Preheat oven to 425°F. In a bowl, whisk olive oil, Parmesan, rosemary, garlic, salt, and pepper. Toss butternut squash and red onion with half the mixture. Spread on a baking sheet and roast for 15-17 minutes until golden.

PREP BREAD

2

Reuse the same bowl to toss sourdough chunks with the remaining oil mixture, coating well. Push the vegetables to one side of the baking sheet, and spread the bread on the open side. Roast for 15 more minutes until toasted and veggies are tender.

PREP DRESSING

3

In a small bowl, whisk together vinegar, honey, mustard, garlic, salt, and pepper. Gradually add olive oil while whisking until emulsified. Or, combine all in a jar with a lid and shake well.

 

PREP KALE

4

In batches, stack kale leaves and slice into ¼-inch ribbons. Add to the same bowl as the veggies and bread, then drizzle with olive oil and a pinch of salt. Massage until the leaves soften, about 30 seconds.

Assemble Salad

5

Transfer kale to a platter. Top with roasted squash, onion, toasted bread, olives, and parmesan. Drizzle half the dressing, toss gently, then add remaining dressing. Garnish with black pepper.