Panzanella with Arugula and Delicata Squash

Panzanella is like salad, except way better and with a bunch of bread in it. What’s not to like about that? This one is also really easy and has a zesty vinaigrette that pulls everything together wonderfully.

This recipe is: vegetarian, vegan


For the panzanella:

  • 1 delicata squash, seeds removed, sliced into thin half moons
  • 2 tbsp olive oil
  • 5 cups bread cubes (I used a crusty Italian loaf)
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 bunch arugula, stems removed, chopped into bite size pieces

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 tsp sea salt
  • 1/2 tsp dijon mustard
  • 2 tbsp parmesan (exclude if vegan)
  • 1 tbsp fresh sage leaves (or 1 tsp dried sage)


  1. Preheat oven to 425° F. Toss the squash slices with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes. Toss bread cubes with remaining oil, and roast in the oven for 15 minutes, until the bread is dry throughout and toasted.
  2. While the squash and bread are roasted, prepare the dressing.
  3. Remove bread from the oven and toss in a large bowl with the dressing. Add the warm squash and arugula and toss, until evenly distributed. Garnish with sage leaves and/or parmesan.

Serves 4.




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