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Panzanella With Winter Squash and Sage

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This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.


  • ½

    delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons

  • 8

    tablespoons extra-virgin olive oil

  • Salt

  • 8

    ounces stale bread, torn into bite-size pieces (about 5 cups)

  • 2 ½

    tablespoons red wine vinegar or sherry vinegar

  • 1

    teaspoon balsamic vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press

  • ¾

    cup thinly sliced celery

  • ½

    cup thinly sliced radishes

  • 1 ½

    teaspoons chopped fresh thyme

  • 2

    tablespoons chopped fresh parsley

  • Ground black pepper

  • 1

    romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces

  • 1

    tablespoon chopped chives

  • 1

    ounce shaved Parmesan

  • 1

    tablespoon chopped fresh sage
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      317 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 3 milligrams cholesterol; 414 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

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  1. Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
  2. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
  3. Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
  4. Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
  5. Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.
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