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Fall Panzanella Salad

This crusty bread salad is loaded with delicious fall flavors. It is the perfect side dish for Thanksgiving.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


For the Salad:

  • 1 14.5 oz loaf Rosemary Olive Oil bread, cut into 1-inch cubes (can use Italian bread)
  • small butternut squash peeled, seeded, and cut into 1-inch cubes
  • 3/4 lb. brussels sprouts ends trimmed and cut in half
  • 1/3 red onion sliced
  • 1 tablespoon Private Selection Extra Virgin Olive Oil
  • Kosher salt and black pepper to taste
  • 3 cups chopped kale
  • 1 large Honeycrisp apple cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas
  • 4 oz goat cheese

For the Dressing:

  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Kroger apple cider vinegar
  • 1 tablespoon Private Selection pure maple syrup
  • 2 teaspoons Kroger Dijon mustard
  • 1 clove garlic minced
  • Kosher salt and black pepper to taste


  1. Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside.
  2. Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and pepper, to taste. Place the pan in the oven and roast for 35-40 minutes. Remove from the oven and let cool to room temperature.
  3. While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
  4. In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve.
  5. Note-this salad is best the day it is made.