Harvest Panzanella Salad Recipe

Harvest Panzanella Salad Recipe

When I think about Thanksgiving produce I envision squash and root vegetables. They tend to be bright with autumn color, savory and comforting. There are a hundred and one ways to prepare an essential vegetable side dish for the holiday table. But, this recipe for Harvest Panzanella Salad is my new favorite!

This recipe starts with roasting the vegetables to give them an element of richness. But, this dish becomes elevated when these simply elegant veggies are tossed with warm crusty bread bits and drizzled with aromatic maple vinaigrette. It is now transformed into a harvest panzanella salad. (Did you even doubt that there would be some type of Italian twist included?).

Your Thanksgiving guests are going to love you for this one!

But if you’re looking for more Thanksgiving recipe inspiration here’s a great dish for you- Roasted Garlic Mashed Potatoes

…all for the love of the dish


Harvest Panzanella Salad Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 2 cups, raw 1 inch cubed butternut squash
  • 1 cup,raw 1 inch cubed turnips
  • 2 cups of halved brussel srouts
  • 4 oz gourmet mushroom blend (oyster, crimini, shiitake). You can use regular sliced mushrooms as an alternative
  • 3 cups, 2 inch cubes of sourdough bread
  • 3 tbsp olive oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 3, 1/4 tsp each of salt and pepper


  1. Preheat the oven 400 degrees.
  2. Toss the butternut squash, turnips, mushrooms, and brussel sprouts with 2 tbsp of olive oil, 1/4 tsp each of salt and pepper. Lay out on a large baking sheet and bake for 25 minutes or until vegetables are soft with just a hint of crispness left.
  3. Turn down the oven heat to 375 degrees.
  4. Chop the sourdough boule into 2 inch cubes. Brush with 1 tbsp olive oil and sprinkle with 1/4 tsp each salt and pepper. Bake for 5 minutes.
  5. Mix together apple cider vinegar, maple syrup, 1/4 tsp each of salt and pepper.
  6. In your large serving bowl pour the vegetables, croutons, and drizzle and toss with the maple vinaigrette. Season with any additional salt and pepper if needed.


If you cut too much bread you don’t have to use all the croutons for this dish. I saved some for salads for the week. You only need to use what you want for this recipe.

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