Salads · Italian · 40 min
Winter Panzanella Salad with Butternut Squash & Apples
- 40 min
- 2–6 servings
- 733 kcal / serving
A warm, textured salad with roasted squash, crunchy croutons, and crisp kale, balanced by a tangy maple dressing. It comes together in about 40 minutes and works well for weeknights when you want something hearty but still fresh.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 smallbutternut squash
- 1Gala apple
- 2 clovesgarlic
- 1 bunchkale
- ½ ozParmesan cheese
- ¼ cuppumpkin seeds
- 1shallot
- 1whole grain bun or roll
- Gala apples
- shallots
- whole grain buns or rolls
From the pantry: balsamic vinegar, black pepper, butter, unsalted, cumin, ground, extra virgin olive oil, pure maple syrup, sage, dried, salt
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 smallbutternut squash
- 1Gala apple
- 2 clovesgarlic
- 1 bunchkale
- 1shallot
- Gala apples
- shallots
Dairy, eggs & chilled
- ½ ozParmesan cheese
Bakery & bread
- 1whole grain bun or roll
- whole grain buns or rolls
Pantry & dry goods
- ¼ cuppumpkin seeds
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butternut squash | 1 small | 2 small | 3 small |
| Gala apple | 1 | ||
| garlic | 2 cloves | 4 cloves | 6 cloves |
| kale | 1 bunch | 2 bunches | 3 bunches |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| pumpkin seeds | ¼ cup | ½ cup | ¾ cup |
| shallot | 1 | 2 | 3 |
| whole grain bun or roll | 1 | ||
| Gala apples | 2 | 3 | |
| whole grain buns or rolls | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with a rack positioned in the center.
- Trim and peel the squash, remove seeds, and cut the flesh into medium dice.
- On a baking sheet, toss the squash with olive oil, salt, pepper, and cumin, then roast until tender, about 15–20 minutes.
- Cube the bread into 1-inch pieces, then mince the garlic.
- Warm a skillet over medium heat and grate 1/8 cup of Parmesan.
- Melt butter in the skillet, add garlic and sage, and cook until fragrant. Add the bread cubes and toast, stirring often, until they begin to brown, about 4–5 minutes.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
- Stir Parmesan, pumpkin seeds, salt, and pepper into the croutons and cook a couple more minutes until the seeds are toasted and the croutons are crisp. Remove from heat.
- Wash and dry the kale, remove stems, and chop the leaves into bite-sized pieces for the salad.
Two tips
- Prep the squash earlier in the day and store roasted pieces chilled for quicker assembly.
- For serving, swap in toasted almonds if you have them or use a different bread from the pantry to fit your texture preference.
Nutrition per serving
- Calories
- 733 kcal
- Protein
- 15 g
- Carbs
- 64 g
- Fat
- 51 g
- Fiber
- 14 g
- Sodium
- 157 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.