Mealime recipe · lives on in MealPot
Winter Panzanella Salad with Butternut Squash & Apples
- 40 min
- 2–6 servings
- 733 kcal / serving
A warm, textured salad with roasted squash, crunchy croutons, and crisp kale, balanced by a tangy maple dressing. It comes together in about 40 minutes and works well for weeknights when you want something hearty but still fresh.
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Ingredients
- 1 smallbutternut squash
- 1Gala apple
- 2 clovesgarlic
- 1 bunchkale
- ½ ozParmesan cheese
- ¼ cuppumpkin seeds
- 1shallot
- 1whole grain bun or roll
- Gala apples
- shallots
- whole grain buns or rolls
From the pantry: balsamic vinegar, black pepper, butter, unsalted, cumin, ground, extra virgin olive oil, pure maple syrup, sage, dried, salt
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 450°F with a rack positioned in the center.
- Trim and peel the squash, remove seeds, and cut the flesh into medium dice.
- On a baking sheet, toss the squash with olive oil, salt, pepper, and cumin, then roast until tender, about 15–20 minutes.
- Cube the bread into 1-inch pieces, then mince the garlic.
- Warm a skillet over medium heat and grate 1/8 cup of Parmesan.
- Melt butter in the skillet, add garlic and sage, and cook until fragrant. Add the bread cubes and toast, stirring often, until they begin to brown, about 4–5 minutes.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
- Stir Parmesan, pumpkin seeds, salt, and pepper into the croutons and cook a couple more minutes until the seeds are toasted and the croutons are crisp. Remove from heat.
- Wash and dry the kale, remove stems, and chop the leaves into bite-sized pieces for the salad.
Two tips
- Prep the squash earlier in the day and store roasted pieces chilled for quicker assembly.
- For serving, swap in toasted almonds if you have them or use a different bread from the pantry to fit your texture preference.
Nutrition per serving
- Calories
- 733 kcal
- Protein
- 15 g
- Carbs
- 64 g
- Fat
- 51 g
- Fiber
- 14 g
- Sodium
- 157 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.