Winter Panzanella Salad with Butternut Squash

Kimberly FitzSimons / Chic & Sugar Kimberly FitzSimons


For the salad:
1/2cup red onion, sliced thin lengthwise
3tablespoons red wine vinegar or sherry vinegar
1 day-old baguette, diced into 1 inch cubes
2cups kale, chopped
1 Granny Smith apple, diced
1cup dried cranberries
2cups butternut squash, diced into 1/2 inch cubes
2ounces (1/2 cup) crumbled blue cheese
pinch of salt
pinch of pepper
For the Maple Balsamic Dressing:
3tablespoons balsamic vinegar
2tablespoons olive oil
1teaspoon dijon mustard
1teaspoon maple syrup
1clove garlic, crushed


  1. Preheat oven to 400 degrees F.
  2. Place red onions in red wine vinegar and soak for 15 minutes.
  3. Dice baguette into 1 inch cubes. Place on baking pan and toss with olive oil. Bake for 10 to 15 minutes until bread is slightly golden.
  4. While bread is baking, arrange diced butternut squash on pan. Toss with olive oil, salt and pepper. Once bread is done, put squash in oven and cook for 15 minutes.
  5. While squash is baking, make the dressing. Combine balsamic vinegar, olive oil, mustard, syrup, and garlic.
  6. Combine red onions, kale, apples, cranberries. Add diced butternut squash and bread. Pour balsamic maple dressing on top of salad and toss to coat. Add more olive oil to taste. Top with crumbled blue cheese.
  7. Let stand 30 minutes before serving.

This recipe from Chic & Sugar and Honest Cooking was republished with permission. It originally appeared as Winter Panzanella Salad.

Butternut Squash Salad Recipe with Apples and Baguette

Kimberly FitzSimons / Chic & Sugar