Arugula Panzanella with Butternut Squash and Shallot Vinaigrette
December 5, 2025. — Susan Greene
I picked up some beautiful vegetables from the farm this week—shallots, garlic, a gorgeous butternut squash—and even grabbed a fresh lemon and local goat cheese. I knew right away they’d come together perfectly with dried cranberries and arugula for a hearty, delicious bread salad that tastes like peak fall in a bowl.
Ingredients:
1/2 butternut squash cubed
1/2 cup olive oil
1 tsp. salt, divided
1 tsp. pepper, divided
Stale bread, cubed
5 oz. package arugula
1/4 cup dried cranberries
1 clove garlic, finely chopped
1 shallot, finely chopped
1 lemon zested & juiced
1 tsp. mustard
crumbled goat cheese, to taste
Preheat the oven to 450°F.
Pat the cubed butternut squash dry and toss with 2 tsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Roast for 35–45 minutes, stirring halfway through for even browning.
While the squash cooks, whisk together the shallot, garlic, lemon zest, lemon juice, mustard, remaining salt and pepper, and a small splash of olive oil. Slowly drizzle in the rest of the olive oil while whisking to emulsify the vinaigrette.
Once the squash is done, remove it from the oven to cool slightly. Add the cubed bread to a bowl, toss with 3 tbsp olive oil, spread in a single layer on a baking sheet, and toast in the oven for 10 minutes.
To assemble, add arugula to a bowl and top with the roasted squash, toasted bread, and dried cranberries. Drizzle with the vinaigrette—(you may have some left over)—and toss to combine. Finish with crumbled goat cheese and enjoy.
I cubed the whole butternut squash and froze the extra for later use.