Roasted Pumpkin Panzanella Salad
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Give this Roasted Pumpkin Panzanella Salad a try and you won’t be disappointed. It’s packed full of healthy ingredients along with fantastic and delicious flavors. It boasts beautifully roasted pumpkin, freshly made croutons, kale, some pepitas for crunchiness, dried cranberries for a little sweetness, and finally it’s tossed in an amazing dressing.
Roasted Pumpkin Panzanella Salad
Well, it’s that time of year again and using anything pumpkin screams Fall season. This Roasted Pumpkin Panzanella Salad is one of the best ways to use up lots of fresh pumpkin. But don’t let that stop you from making this anytime, as it’s really that good. I love any recipe that not only tastes incredible, but is also an extremely healthy choice. There’s no guilt eating this for lunch or dinner!
This salad is great on its own, especially for lunch, but I like to add a little something if making it for dinner. A great dinner roll, or some protein like a piece of chicken whether baked or grilled on the BBQ work really well for a full meal deal.
Ingredient Notes
- Pumpkin – Use a small whole pumpkin, weight used is with skin and seeds. Sugar or pie pumpkins work great.
- Oil – I used extra virgin olive oil for both roasting the pumpkin and making the salad dressing.
- Baguette – Use a fresh baguette, cut into ½-1-inch cubes to make salad croutons.
- Cranberries – Dried cranberries are always great in salads and also gives them a bit of sweetness.
- Pepitas – These pumpkin seeds add a nice crunch.
- Kale – Finely chopped kale.
- Shallots – shallots, thinly sliced, or if you don’t have any, a little yellow or white onion.
- Cheese – I use goat cheese, crumbled but easily substitute feta cheese or even blue cheese.
- Vinegar – Apple cider vinegar and balsamic vinegar are used for the dressing.
- Maple Syrup– Adding maple syrup in the dressing helps to balance and sweeten the sour vinegars.
- Rosemary – Provides a little lemon-pine flavor to the salad.
How To Make Roasted Pumpkin Panzanella Salad
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Roast the pumpkin: Peel and deseed the pumpkin, then cut into 1-inch cubes. Add the pumpkin cubes to a bowl and toss with the 2 tablespoons of olive oil, salt and pepper. Transfer the pumpkin to the prepared baking sheet and arrange them so they are in an even layer. Transfer the baking sheet to the oven and roast for 30 minutes, turning the pumpkin pieces half way through until the pumpkin starts to turn brown and is fork tender.
- Make croutons: In a large bowl add the bread cubes and drizzle the ¼ cup of olive oil over the bread. Sprinkle with 1½ tsp of the salt and pepper then toss everything well together. Spread them into an even layer on a baking sheet. Transfer the sheet pan to the oven and bake for about 10-12 minutes or until the bread is golden brown and crisp. If the bread is super fresh it might take a bit longer.
- Make the dressing: In a jar or small bowl add all the dressing ingredients together and whisk well.
- Make the salad: In a large bowl, combine the kale, roasted pumpkin, bread cubes, dried cranberries, pepitas and shallots. Pour the dressing over the salad and toss well, gently.
- Finish and Serve: Top with crumbled goat cheese and serve.
Frequently Asked Questions
What is Panzanella salad?
Panzanella salad is a Tuscan chopped salad of stale, dried bread that’s rehydrated from a dressing. It usually includes cucumbers, tomatoes and mozzarella cheese.
What is the difference between pumpkin seeds and pepitas?
What is the difference between pumpkin seeds and pepitas?
Pepitas are a type of pumpkin seed, but you won’t find them hiding in just any pumpkin. They are not, as many people think, the inside part of every pumpkin seed. Instead, pepitas actually grow shell-free only in Styrian or oil seed pumpkins.
Which pumpkin is best for roasting?
The best pumpkins for roasting are smaller, anywhere from two to six pounds. You’re likely to see these pumpkins labeled as sugar pumpkins or pie pumpkins.
What other ingredients can I use or substitute in this salad?
Use raisins instead of dried cranberries, add some cooked beets, substitute pumpkin with squash, or add your favorite grilled protein.
Some Tips
- If you can’t find pepitas, use pumpkin seeds instead.
- Save time by purchasing pre-made croutons.
- Use extra virgin olive oil for the dressing, it really makes a difference. You could substitute some other neutral oil for the roasting or croutons if preferred.
Leftovers
Any mixed salads are usually best eaten fresh. but since kale is so hardy, you can refrigerate for a couple of days. I would leave out the croutons, until ready to serve since they will get soggy. Optimally, store the dressing separately.
Freezing is not recommended.
More Great Recipes To Try
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Roasted Pumpkin Panzanella Salad
Video
Ingredients
Roasted Pumpkin
Croutons
Panzanella Salad
- 1 cup dried cranberries
- 1 cup pepitas
- 6 cups kale (finely chopped)
- 4 medium shallots (thinly sliced)
- 1 cup goat cheese (crumbled, or feta cheese)
Dressing
- ¼ cup olive oil (extra virgin)
- 1 tablespoon apple cider vinegar
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoons maple syrup
- ¼ teaspoon dried rosemary
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Roast the pumpkin: Peel and deseed the pumpkin, then cut into 1-inch cubes. Add the pumpkin cubes to a bowl and toss with the 2 tablespoons of olive oil, salt and pepper. Transfer the pumpkin to the prepared baking sheet and arrange them so they are in an even layer. Transfer the baking sheet to the oven and roast for 30 minutes, turning the pumpkin pieces half way through until the pumpkin starts to turn brown and is fork tender.
- Make croutons: In a large bowl add the bread cubes and drizzle the ¼ cup of olive oil over the bread. Sprinkle with 1½ tsp of the salt and pepper then toss everything well together. Spread them into an even layer on a baking sheet. Transfer the sheet pan to the oven and bake for about 10-12 minutes or until the bread is golden brown and crisp. If the bread is super fresh it might take a bit longer.
- Make the dressing: In a jar or small bowl add all the dressing ingredients together and whisk well.
- Make the salad: In a large bowl, combine the kale, roasted pumpkin, bread cubes, dried cranberries, pepitas and shallots. Pour the dressing over the salad and toss well, gently.
- Finish and Serve: Top with crumbled goat cheese and serve.
Notes
- If you can’t find pepitas, use pumpkin seeds instead.
- Save time by purchasing pre-made croutons.
- Use extra virgin olive oil for the dressing, it really makes a difference. You could substitute some other neutral oil for the roasting or croutons if preferred.
- Any mixed salads are usually best eaten fresh. but since kale is so hardy, you can refrigerate for a couple of days. I would leave out the croutons, until ready to serve since they will get soggy. Optimally, store the dressing separately.
- Freezing is not recommended.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
