Description
This cozy, seasonal twist on the classic Italian bread salad replaces summer tomatoes with sweet, herb-roasted butternut squash and crunchy sourdough bread. Featuring massaged lacinato kale, toasted hazelnuts, and salty olives, this vibrant dish offers a perfect balance of textures and earthy flavors. It serves as an excellent, sophisticated centerpiece for holiday gatherings or a satisfying, wholesome lunch that celebrates the bounty of the harvest season.
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
3 tablespoons fresh rosemary, finely chopped
1 1/2 teaspoons granulated garlic
3/4 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 pound butternut squash, peeled and cubed
1 medium red onion, cut into 1-inch chunks
5-6 ounces sourdough bread, torn into bite-sized chunks
1 bunch lacinato kale, stems removed and sliced into thin ribbons
1/2 cup hazelnuts, coarsely chopped and toasted
1/2 cup pitted Castelvetrano olives, halved
Balsamic vinaigrette for drizzling
Instructions
Preheat your oven to 400°F.
In a large bowl, whisk together the olive oil, parmesan, rosemary, garlic, salt, and pepper.
Add the cubed butternut squash and red onion chunks to the bowl and toss to coat thoroughly with the herb oil mixture.
Spread the seasoned squash and onions on a large baking sheet and roast for 20 minutes.
Remove the tray, add the torn sourdough pieces to the baking sheet, and toss gently with the vegetables.
Roast for another 10-15 minutes until the squash is tender and the bread is golden and crunchy.
While the vegetables roast, place the kale ribbons in a bowl and massage gently to soften.
In a large serving bowl, combine the kale, roasted squash-onion-bread mixture, toasted hazelnuts, and olives.
Drizzle with balsamic vinaigrette just before serving.
Notes
You can prepare the roasted vegetables and sourdough ahead of time to save on prep during busy evenings. Store the roasted components separately from the kale until you are ready to assemble to maintain the best texture. If you prefer a completely plant-based salad, substitute the Parmesan cheese with nutritional yeast.