Autumn Panzanella Salad Recipe
Celebrate the flavors of autumn with this warm and cozy Panzanella Salad recipe! Crusty bread, butternut squash, and a hoisin dressing are the key components.
This autumn recipe celebrates the fall harvest, with butternut squash leading as the main vegetable in this salad. Keeping in season, arugula adds a peppery kick of flavor, while roasted pumpkin seeds add nuttiness and texture. The grilled bread adds more roasted flavors to the salad, while the salad dressing brings everything together. Maple syrup celebrates in-season sweetness, while umami and earthy flavors from Lee Kum Kee Hoisin Sauce pair perfectly with the squash. All in all, this is a noteworthy seasonal salad that you'll want to save for dinner parties and gatherings!
What You Will Need
Ingredients
- 2 cups cubed butternut squash
- 2 cups halved brussels sprouts
- 2 cups rustic bread, cut into 1-inch cubes
- 1 Tbsp. olive oil
- 1 cup baby spinach or arugula
- ¼ cup pomegranate seeds
- 2 Tbsp. roasted pepitas (pumpkin seeds)
- Fresh chopped sage or rosemary for garnish
Seasoning
- 2 Tbsp. olive oil
- 1/2 Tbsp. Lee Kum Kee Hoisin Sauce
- Salt and pepper to taste
Dressing
- 1 1/2 Tbsp. Lee Kum Kee Hoisin Sauce
- 2 tsp. Lee Kum Kee Premium Soy Sauce
- 2 tsp. balsamic vinegar
- 1 Tbsp. maple syrup
- 2 tsp. olive oil (for dressing)
- 1 tsp. Dijon mustard
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F. Toss butternut squash and brussels sprouts with olive oil, ½ Tbsp Lee Kum Kee Hoisin Sauce, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
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On a separate baking sheet, toss bread cubes with olive oil. Toast in the oven during the last 10–12 minutes of roasting until golden and crisp.
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In a small bowl, whisk together remaining Lee Kum Kee Hoisin Sauce, Lee Kum Kee Premium Soy Sauce, balsamic vinegar, maple syrup, olive oil, and Dijon mustard until smooth.
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In a large bowl, combine roasted vegetables, toasted bread cubes, spinach, pomegranate seeds, and pepitas. Drizzle with the hoisin-soy dressing and toss gently to coat.
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Plate the salad and garnish with fresh chopped sage or rosemary. Serve warm or at room temperature.
Check out more Asian inspired salad recipes on our recipes page!
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