This Fall Hazelnut Panzanella is a celebration of cozy flavors and satisfying textures, perfect for crisp autumn evenings. Crisp cubes of toasted bread mingle with tender roasted squash, while crunchy hazelnuts add a delightful nutty richness. A tangy apple cider vinaigrette ties it all together, creating a dish that’s both hearty and refreshing. Ready in just 30 minutes, it’s a quick yet impressive way to savor the season’s bounty.
Every bite offers a symphony of contrasts—soft and crunchy, sweet and tangy, warm and cool. The earthy hazelnuts and caramelized squash pair beautifully with the bright, zesty dressing, making this panzanella a standout side or light main. It’s a dish that feels indulgent yet wholesome, bringing warmth and comfort to your table with minimal effort. Perfect for weeknights or gatherings, it’s sure to become a fall favorite.
Ingredients for Fall Hazelnut Panzanella
- For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons champagne vinegar (or sherry vinegar as a substitute)
- Splash of maple syrup
- 1 shallot, chopped
- Sea salt and fresh black pepper, to taste
- Red pepper flakes (optional, for a hint of spice)
- To assemble:
- 6 slices ciabatta bread, cubed
- Extra-virgin olive oil, for drizzling
- 1 garlic clove (½ for rubbing the bread, ½ minced for the mushrooms)
- 1 cup chopped crimini mushrooms
- Splash of champagne vinegar or white wine (for deglazing)
- ½ bunch kale (6-8 leaves)
- ¼ cup toasted and chopped hazelnuts
- ¼ cup finely chopped sage
- ¼ cup dried cranberries
- Sea salt and fresh black pepper, to taste
Step-by-Step Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, champagne vinegar, maple syrup, chopped shallot, pinches of salt and pepper, and red pepper flakes (if using). Taste and adjust seasonings, then set aside.
- Grill or toast the bread: Drizzle the ciabatta slices with olive oil and grill on each side for 2-3 minutes until golden (or broil in the oven). While still warm, rub the bread with the cut side of half the garlic clove. Chop into 1-inch cubes and place in a large bowl. Set aside.
- Cook the mushrooms: Heat a bit of olive oil in a medium skillet over medium-high heat. Add the mushrooms and a pinch of salt. Cook for about 10 minutes until softened and browned. Add the minced garlic and stir. Deglaze the pan with a splash of champagne vinegar or white wine, cook for 1 more minute, then remove from heat. Add the mushrooms to the bowl with the bread.
- Cook the kale: Drizzle the kale with olive oil and sprinkle with salt. Broil in the oven for about 5 minutes until wilted and slightly crispy, then chop. Alternatively, cook the kale in the same skillet as the mushrooms during the last 4-5 minutes until wilted. Add the kale to the bowl with the bread and mushrooms.
- Assemble the panzanella: Add the toasted hazelnuts, chopped sage, and dried cranberries to the bowl. Pour the dressing over the mixture and toss gently to combine. Taste and adjust seasonings if needed.
- Serve: Let the panzanella sit for up to 30 minutes before serving to allow flavors to meld. Serve at room temperature and enjoy!
Perfect Pairings: Serving Suggestions
This Fall Hazelnut Panzanella shines as a hearty side dish or a light main course. Pair it with a roasted chicken or grilled salmon for a complete meal. For a vegetarian option, serve alongside a creamy butternut squash soup. A glass of crisp white wine or sparkling cider complements the dish beautifully.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the kale for spinach or arugula, or use walnuts instead of hazelnuts. For a sweeter twist, try adding diced apples or pears. If you’re not a fan of mushrooms, roasted butternut squash or sweet potatoes make a great substitute.
Time-Saving Tips for Busy Cooks
To save time, prep the dressing and toast the bread a day ahead. Use pre-chopped kale or pre-sliced mushrooms to cut down on prep work. If you’re short on time, skip the broiler and sauté the kale in the same pan as the mushrooms for a quicker cooking process.
Storage and Reheating Tips
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To revive the bread’s texture, lightly toast it in the oven before serving. Avoid freezing, as the kale and bread may become soggy.
Essential Equipment Guidance
For this recipe, a grill pan or broiler works well for toasting the bread. A medium skillet is perfect for cooking the mushrooms and kale. If you don’t have champagne vinegar, sherry vinegar or even white wine vinegar can be used as substitutes.
Fall Hazelnut Panzanella
Ingredients
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons champagne vinegar (or sherry vinegar)
- Splash of maple syrup
- 1 shallot, chopped
- Sea salt and fresh black pepper
- Red pepper flakes (optional)
To assemble:
- 6 slices ciabatta bread, cubed
- Extra-virgin olive oil, for drizzling
- 1 clove garlic (use ½ whole for rubbing the toasted bread, ½ minced for the mushrooms)
- 1 cup chopped crimini mushrooms
- Splash of champagne vinegar or white wine
- 1/2 bunch kale (6-8 leaves)
- 1/4 cup toasted and chopped hazelnuts
- 1/4 cup finely chopped sage
- 1/4 cup dried cranberries
- Sea salt and fresh black pepper
Instructions
- Make the dressing: Whisk together the olive oil, vinegar, maple syrup, shallot, pinches of salt and pepper, and red pepper flakes, if using. Taste and adjust seasonings, and set aside.
- Grill or toast the bread slices (I used a grill pan): Drizzle the slices with a little olive oil and grill on each side for a couple of minutes. You could also cook them under the broiler in your oven. Once the bread is done, rub it with the cut side of half of the garlic clove while it’s still warm. Chop the bread into 1-inch cubes and place it in a large bowl. Set aside.
- Cook the mushrooms: In a medium skillet, heat a bit of olive oil over medium-high heat. Add the mushrooms and a few pinches of salt. Let them cook down until they begin to soften. After about 10 minutes, when the mushrooms are nicely browned and soft, add the remaining garlic and stir to incorporate. Cook a couple more minutes and add a splash of champagne vinegar or white wine to deglaze the pan. Let the mushrooms cook for a minute longer and remove from heat. Add the mushrooms to the bowl with the bread.
- Cook the kale: Drizzle the kale leaves with a little oil and salt. I cooked mine in the oven under the broiler for about 5 minutes until it was wilted down and the edges were a little bit crispy, and then I chopped it. Alternatively, you could cook the kale in the same pan as the mushrooms, adding the chopped kale to the pan during the last 4-5 minutes and cooking until it’s wilted down.
- Place the kale and the hazelnuts, sage, and cranberries into the large bowl with the bread cubes. Add the dressing and toss. Taste and adjust seasonings. Serve at room temperature. You can make this up to 30 minutes before serving.