Fall Panzanella with Kale, Apple & Roasted Acorn Squash

Classic Italian panzanella is a summery salad of bread, tomatoes and onions. Here, the dish gets the fall treatment with roasted acorn squash and tart apple instead. Be sure to toss the salad while the squash is still warm. Delicata or honeynut squash would work just as well in place of the acorn squash.

a recipe photo of the Fall Panzanella with Kale Apple and Roasted Acorn Squash
Photo: Alexandra Shytsman
Active Time:
45 mins
Total Time:
45 mins


  • 4 cups torn ciabatta bread

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon pure maple syrup or honey plus 1 teaspoon, divided

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon fine sea salt, divided

  • Freshly ground pepper to taste

  • 1 medium acorn squash (about 1 1/2 pounds)

  • ½ small red onion, thinly sliced

  • 3 tablespoons mild vinegar, such as cider, white-wine or champagne

  • 1 tablespoon Dijon mustard

  • 2 cups lacinato kale, stemmed and roughly chopped

  • 1 small tart green apple, cored and thinly sliced


  1. Preheat oven to 450°F.

  2. Spread bread on a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Arrange the bread in a single layer. Bake, stirring once halfway, until golden, about 10 minutes.

  3. Meanwhile, whisk 2 tablespoons oil, 1 tablespoon maple syrup (or honey), paprika, garlic powder, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside.

  4. Cut squash in half; scoop out and discard seeds and membranes. Cut the squash into 1/4-inch-thick half moons; cut in half again. Add the squash pieces to the maple syrup mixture and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast for 15 minutes; flip. Continue roasting until the squash is soft and brown in places, about 10 minutes more.

  5. Meanwhile, place onion in a small bowl; cover with cold water. Set aside.

  6. Whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt and pepper to taste in a small bowl. Gradually whisk in the remaining 3 tablespoons oil until emulsified.

  7. Combine kale, apple, the drained onion, roasted squash and croutons in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 5 minutes before serving.

To make ahead

Refrigerate vinaigrette (Step 6) for up to 3 days. Shake well before using.

Nutrition Facts (per serving)

193 Calories
11g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 193
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 7g
Added Sugars 2g 4%
Protein 3g 6%
Total Fat 11g 14%
Saturated Fat 2g 10%
Vitamin A 2865IU 57%
Vitamin C 27mg 30%
Folate 10mcg 3%
Sodium 288mg 13%
Calcium 52mg 4%
Iron 1mg 6%
Magnesium 19mg 5%
Potassium 239mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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