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Salads don’t have to be boring, and this Fall Panzanella Salad with Maple Mustard Vinaigrette is anything but! The roasted vegetables make it hearty and satisfying, making it perfect as a main dish or a side.
I can’t get enough of this salad. The perfectly roasted veggies, crispy bread, and fresh greens are all tossed in a Maple Mustard Vinaigrette that you’ll want to drizzle over just about everything. It’s delicious exactly as-is, but you can also top it with protein like steak or chicken to make it an even more filling meal.
I also love how versatile this salad is. A variety of fall veggies would work beautifully here. Try delicata squash, fennel, or beets for a fun twist. You can swap the apple for sliced pears, halved grapes, or even pomegranate seeds. Use this recipe as your starting point, and feel free to make it your own with whatever you have on hand!
Maple Mustard Vinaigrette Ingredients:
- Extra Virgin Olive Oil
- White Balsamic Vinegar
- Maple Syrup
- Whole Grain Dijon Mustard
- Dijon Mustard
- Lemon Zest and Juice
- Garlic
- Kosher Salt
- Freshly ground Black Pepper
- See below for the rest of the salad ingredients!
Recipe Step-by-Step:
Step One: Prep the Oven
Position two oven racks in the center of the oven. Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
Step Two: Make the Maple Mustard Vinaigrette
In a mason jar, add the olive oil, balsamic vinegar, maple syrup, whole grain mustard, Dijon mustard, lemon zest and juice, garlic, salt, and pepper. Seal the lid and shake until smooth and combined. Alternatively, whisk in a medium-sized bowl.
Step Three: Prepare the Veggies and Bread
To one of the prepared sheet pans, add the Brussels, butternut squash, onion, thyme, salt, pepper, and ¼ cup of the Maple Mustard Vinaigrette. Toss to combine, ensuring the veggies are evenly coated. Spread into an even layer and transfer to the lower rack in the oven. Bake for about 25 to 30 minutes, stirring halfway through, until the veggies are crisp on the edges and tender in the middle. Allow to cool for 5 minutes before assembling.
To the other sheet pan, add the torn bread, olive oil, salt, and pepper. Toss to combine and spread into an even layer. Transfer to the oven on the top rack (above the veggies) and bake for 15 to 17 minutes, until golden and crisp.
Step Four: Assemble the Salad
To a very large bowl, add the kale, slightly cooled veggies, bread, and half of the apples. Add the remaining vinaigrette and toss gently to combine. The residual heat from the bread and roasted veggies will soften the kale a bit. Top with the remaining sliced apples and the pecorino (if using). Serve immediately.
Recipe FAQs:
Either! I find it fairly filling as is, but it would be great with steak, chicken, or crispy chickpeas on top or served alongside a main of your choice.
Yes! The vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up the 5 days Give it a good shake or whisk before using, as the ingredients may separate during storage.
Absolutely! This salad is very flexible. Delicata squash, butternut squash, sweet potatoes, Brussels sprouts, fennel, and beets would all be delicious additions or substitutions. Just keep in mind that different vegetables may need slightly different roasting times.
For More Fall Salads:
Southwest Delicata Squash Salad
Fall Panzanella Salad with Maple Mustard Vinaigrette
Ingredients
For the Maple Mustard Vinaigrette:
- ⅓ cup extra virgin olive oil
- ¼ cup white balsamic vinegar sub regular balsamic vinaigrette
- 2 tablespoons maple syrup
- 2 teaspoons whole grain Dijon mustard
- 2 teaspoons Dijon mustard
- Zest of ½ a lemon
- 2 tablespoons freshly squeeze lemon juice
- 1 large garlic clove grated
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Veggies:
- 1 lb. Brussels sprouts ends trimmed and halved (or quartered if large)
- 2 cups peeled medium diced butternut squash
- ½ large red onion quartered and thinly sliced
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Bread:
- ½ loaf sourdough or French loaf torn into about 1-inch pieces (about 4-5 cups)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
For Assembly:
- 4-5 heaping cups chopped purple kale sub lacinato kale
- 1 cup thinly sliced Honeycrisp apple about 1 medium apple
- ½ cup grated pecorino romano optional
Instructions
- Position two oven racks in the center of the oven. Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
Make the Maple Mustard Vinaigrette:
- In a mason jar, add the olive oil, balsamic vinegar, maple syrup, whole grain mustard, Dijon mustard, lemon zest and juice, garlic, salt, and pepper. Seal the lid and shake until smooth and combined. Alternatively, whisk in a medium-sized bowl.
Prepare the Veggies and Bread:
- To one of the prepared sheet pans, add the Brussels, butternut squash, onion, thyme, salt, pepper, and ¼ cup of the Maple Mustard Vinaigrette. Toss to combine, ensuring the veggies are evenly coated. Spread into an even layer and transfer to the lower rack in the oven. Bake for about 25 to 30 minutes, stirring halfway through, until the veggies are crisp on the edges and tender in the middle. Allow to cool for 5 minutes before assembling.
- To the other sheet pan, add the torn bread, olive oil, salt, and pepper. Toss to combine and spread into an even layer. Transfer to the oven on the top rack (above the veggies) and bake for 15 to 17 minutes, until golden and crisp.
Assemble:
- To a very large bowl, add the kale, slightly cooled veggies, bread, and half of the apples. Add the remaining vinaigrette and toss gently to combine. The residual heat from the bread and roasted veggies will soften the kale a bit. Top with the remaining sliced apples and the pecorino (if using). Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
