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roasted pumpkin panzanella salad in a metal platter.
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4.8 from 5 votes

Roasted Pumpkin Panzanella Salad

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: panzanella salad, roasted pumpkin, roasted pumpkin panzanella salad
Servings: 8
Calories: 483kcal


Roasted Pumpkin

  • 2-3 pound pumpkin (weight with skin and seeds)
  • 2 tablespoon olive oil extra virgin
  • ½ teaspoon salt or to taste
  • ½ teaspoon peper or to taste


  • 1 French baguette cut into ½ inch cubes
  • ¼ cup olive oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

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


  • 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


  • 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.



  1. If you can't find pepitas, use pumpkin seeds instead.
  2. Save time by purchasing pre-made croutons.
  3. 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.
  4. 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.
  5. Freezing is not recommended.


Serving: 1serving | Calories: 483kcal | Carbohydrates: 47g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 757mg | Potassium: 808mg | Fiber: 3g | Sugar: 18g | Vitamin A: 14971IU | Vitamin C: 72mg | Calcium: 181mg | Iron: 4mg