The Best Autumn Salad!

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I wanted to call this an autumn panzanella salad, but if we are speaking of authenticity, the bread is never toasted in a traditional panzanella salad. I am usually day old stale sourdough bread, but mushy bread isn’t my vibe so I like to toast it a bit for a texture contrast. When you give something a name, people tend to take offense if it isn’t exactly prepared the way they expect. Therefore, THE BEST AUTUMN SALAD it is!

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The Best Autumn Salad!

Sweet, crunchy, savory, all the delicious things in one salad!
Course Salad
Cuisine American, Italian
Keyword The Best Autumn Salad
Servings 6 people

Ingredients

Dressing

  • 2/3 cup Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 3 tbsp Honey
  • 1 tsp Brown Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/4 tsp Red Pepper Flakes

Salad components

  • 1 Bunch of Kale
  • 1 Medium Butternut squash
  • 2 Red Onions
  • 6 slices Prosciutto
  • 1 cup Roasted Pecans
  • 1 Pomegranate Arils
  • 4 oz Goat cheese

Instructions

Make the Dressing:

  • Add all the dressing ingredients to a container with a lid and shake it up well to mix the ingredients.
  • Preheat the oven 400F.
  • Peel and cut up the butternut squash into 1 inch cubes. Add to a baking sheet and season with salt, pepper and garlic powder to taste. Drizzle with olive oil and mix to coat.
  • Cut 2 red onions into 1 inch thick wedges. Add to a baking sheet and season with salt and pepper to taste. Drizzle with olive oil and mix to coat.
  • Cut up the bread into 1 inch cubes.
  • Roast the squash, onions and bread in the oven. Cooking times may vary depending on the oven. Make sure the bread is toasted and the butternut squash and onion is caramelized and fork tender.
  • Crisp 6 slices of prosciutto either in a pan, oven or airfryer.
  • Prepare the Kale by squeezing a bit of lemon over it, a pinch of salt and a drizzle of olive oil. Using your hands, massage the kale for 2-3 mins which will break down the fibers and make it more tender.

Assemble the salad

  • To a large dish, lay down the Kale. Then add the butternut squash, onions and bread. Drizzle with dressing and continue layering those ingredients and drizzling dressing. Top with pomegranate, pecans, crispy prosciutto (broken up by hand) and crumbles of goat cheese. Top with a little more dressing and enjoy!

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