Thanksgiving Panzanella

Transform your holiday table with this vibrant and hearty Thanksgiving Panzanella, a modern twist on the classic bread salad that brings seasonal flavors to life. This festive dish features golden-toasted sourdough bread, roasted butternut squash, and caramelized Brussels sprouts, all tossed with dried cranberries, toasted pecans, and fresh herbs for a perfect balance of sweet, savory, and earthy notes. A tangy red wine vinegar dressing with a hint of maple syrup ties it all together, making every bite irresistibly flavorful. Ready in just over an hour, this colorful panzanella is a stunning and versatile alternative to traditional Thanksgiving sides, perfect as a vegetarian main or a shareable dish for your feast. Treat your guests to this unique combination of textures and flavors that highlights the best of fall produce!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 8 cups day-old bread (sourdough or rustic loaf)
• 3 cups butternut squash, peeled and cubed
• 5 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup dried cranberries
• 1 cup toasted pecans
• 1 small red onion, thinly sliced
• 0.25 cup fresh parsley, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the day-old bread into 1-inch cubes. Spread them evenly on a baking sheet and toast in the oven for about 10 minutes, until golden and crisp. Set aside.

Step 3

Toss the butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Spread on a baking sheet.

Step 4

Add the Brussels sprouts to another baking sheet and toss them with 1 tablespoon of olive oil and a pinch of kosher salt. Roast both the butternut squash and Brussels sprouts in the oven at the same time for 25-30 minutes, or until tender and slightly caramelized. Flip halfway through cooking.

Step 5

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper to create the dressing. Set aside.

Step 6

In a large mixing bowl, combine the toasted bread cubes, roasted butternut squash, Brussels sprouts, dried cranberries, toasted pecans, red onion, parsley, sage, and thyme.

Step 7

Drizzle the dressing over the mixture and gently toss to combine, ensuring the bread soaks up some of the dressing and flavors.

Step 8

Let the panzanella sit for 10-15 minutes to allow the flavors to meld together before serving.

Step 9

Transfer to a serving dish, garnish with extra herbs or pecans as desired, and enjoy this festive Thanksgiving-inspired salad.

Nutrition Facts

Serving size	3312.7 grams (3312.7g)

Amount per serving	% Daily Value*
Calories	7137

Total Fat 184.30g	236%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 6.60g
Cholesterol 0mg	0%
Sodium 11120mg	483%
Total Carbohydrate 1187.70g	432%
Dietary Fiber 94.60g	338%
Total Sugars 145.00g
Protein 187.00g	374%

Vitamin D 0IU	0%
Calcium 1031mg	79%
Iron 55mg	304%
Potassium 6585mg	140%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 10.5%

Carbs: 66.4%