Fall Panzanella
By Lidey HeuckPublished on November 20, 2025
Time
1¼ hours
Yield
Serves 4
Ingredients
Salad
½ large head cauliflower (1½ pounds), cored and cut into 1-inch florets (about 3 cups)1 large sweet potato (12 ounces), peeled and cut into 1-inch pieces6 tablespoons extra virgin olive oil, divided, plus more as needed2 sprigs fresh rosemary 1½ teaspoon kosher salt, divided¼ teaspoon pepper 4 cups (4 ounces) rye bread, torn into 1-inch pieces7 ounces lacinato kale, stemmed and chopped (3½ cups) 1 pear or apple, cored, sliced ¼ inch thick, and slices halved crosswise ⅓ cup pomegranate seeds 2 ounces block blue cheese, chilled and sliced thinVinaigrette
3 tablespoons cider vinegar 1 tablespoon minced shallot 1 tablespoon Dijon mustard 2 teaspoons maple syrup ¾ teaspoon kosher salt ¼ teaspoon pepper 5 tablespoons extra-virgin olive oilBefore You Begin
For the most striking visual, we like to thinly slice the block of blue cheese, but you can substitute crumbled cheese. If preferred, substitute ½ cup shaved aged cheddar or Parmesan cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine 3 cups (1-inch) cauliflower florets, 1 large sweet potato (peeled and cut into 1-inch pieces), 2 tablespoons extra-virgin olive oil, 2 sprigs rosemary, ½ teaspoon kosher salt, and ¼ teaspoon pepper on rimmed baking sheet; toss well to coat. Roast vegetables until tender and brown, about 30 minutes, tossing halfway through. Discard rosemary sprigs. Set vegetables aside to cool.
- Meanwhile, heat remaining ¼ cup oil in 12-inch skillet over medium heat until shimmering. Add 4 cups rye bread, torn into 1-inch pieces, in single layer and cook, stirring often, until browned all over, 4 to 6 minutes (if oil begins smoking, reduce heat to medium-low). Sprinkle croutons with 1 teaspoon salt and transfer to plate to cool.
- Combine 3 tablespoons cider vinegar, 1 tablespoon minced shallot, 1 tablespoon Dijon mustard, 2 teaspoons maple syrup, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl. Gradually whisk in 5 tablespoons extra-virgin olive oil until emulsified.
- Transfer half of vinaigrette to small bowl; set aside. Transfer remaining half of vinaigrette to large bowl. Add 3½ cups chopped lacinato kale and toss well to coat. Fold in vegetables, croutons, and 1 pear (cored, sliced ¼ inch thick, and slices halved crosswise). Gently arrange 2 ounces thinly sliced blue cheese on top. Sprinkle with ⅓ cup pomegranate seeds. Drizzle with remaining vinaigrette. Serve.
for the salad
for the vinaigrette
Time
1¼ hoursYield
Serves 4Ingredients
Salad
½ large head cauliflower (1½ pounds), cored and cut into 1-inch florets (about 3 cups)
1 large sweet potato (12 ounces), peeled and cut into 1-inch pieces
6 tablespoons extra virgin olive oil, divided, plus more as needed
2 sprigs fresh rosemary
1½ teaspoon kosher salt, divided
¼ teaspoon pepper
4 cups (4 ounces) rye bread, torn into 1-inch pieces
7 ounces lacinato kale, stemmed and chopped (3½ cups)
1 pear or apple, cored, sliced ¼ inch thick, and slices halved crosswise
⅓ cup pomegranate seeds
2 ounces block blue cheese, chilled and sliced thin
Vinaigrette
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¾ teaspoon kosher salt
¼ teaspoon pepper
5 tablespoons extra-virgin olive oil
Ingredients
Salad
½ large head cauliflower (1½ pounds), cored and cut into 1-inch florets (about 3 cups)
1 large sweet potato (12 ounces), peeled and cut into 1-inch pieces
6 tablespoons extra virgin olive oil, divided, plus more as needed
2 sprigs fresh rosemary
1½ teaspoon kosher salt, divided
¼ teaspoon pepper
4 cups (4 ounces) rye bread, torn into 1-inch pieces
7 ounces lacinato kale, stemmed and chopped (3½ cups)
1 pear or apple, cored, sliced ¼ inch thick, and slices halved crosswise
⅓ cup pomegranate seeds
2 ounces block blue cheese, chilled and sliced thin
Vinaigrette
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¾ teaspoon kosher salt
¼ teaspoon pepper
5 tablespoons extra-virgin olive oil
Ingredients
Salad
½ large head cauliflower (1½ pounds), cored and cut into 1-inch florets (about 3 cups)
1 large sweet potato (12 ounces), peeled and cut into 1-inch pieces
6 tablespoons extra virgin olive oil, divided, plus more as needed
2 sprigs fresh rosemary
1½ teaspoon kosher salt, divided
¼ teaspoon pepper
4 cups (4 ounces) rye bread, torn into 1-inch pieces
7 ounces lacinato kale, stemmed and chopped (3½ cups)
1 pear or apple, cored, sliced ¼ inch thick, and slices halved crosswise
⅓ cup pomegranate seeds
2 ounces block blue cheese, chilled and sliced thin
Vinaigrette
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¾ teaspoon kosher salt
¼ teaspoon pepper
5 tablespoons extra-virgin olive oil
Why This Recipe Works
Traditional Tuscan bread salad is a summer dish made with tomatoes and stale bread. We turned it into a dinner-friendly version with hearty ingredients for chilly fall nights. Roasted cauliflower and sweet potatoes provided most of the bulk. As these roasted, we toasted chunks of rye bread in a skillet, tearing them into pieces with ragged edges that would capture more of the dressing. A mustard vinaigrette with a little maple syrup stirred in for subtle sweetness provided complementary flavors. Apple slices and pomegranate seeds brought pops of fruitiness, and the funky tang of blue cheese pulled the salad together.
Before You Begin
For the most striking visual, we like to thinly slice the block of blue cheese, but you can substitute crumbled cheese. If preferred, substitute ½ cup shaved aged cheddar or Parmesan cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine 3 cups (1-inch) cauliflower florets, 1 large sweet potato (peeled and cut into 1-inch pieces), 2 tablespoons extra-virgin olive oil, 2 sprigs rosemary, ½ teaspoon kosher salt, and ¼ teaspoon pepper on rimmed baking sheet; toss well to coat. Roast vegetables until tender and brown, about 30 minutes, tossing halfway through. Discard rosemary sprigs. Set vegetables aside to cool.
- Meanwhile, heat remaining ¼ cup oil in 12-inch skillet over medium heat until shimmering. Add 4 cups rye bread, torn into 1-inch pieces, in single layer and cook, stirring often, until browned all over, 4 to 6 minutes (if oil begins smoking, reduce heat to medium-low). Sprinkle croutons with 1 teaspoon salt and transfer to plate to cool.
- Combine 3 tablespoons cider vinegar, 1 tablespoon minced shallot, 1 tablespoon Dijon mustard, 2 teaspoons maple syrup, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl. Gradually whisk in 5 tablespoons extra-virgin olive oil until emulsified.
- Transfer half of vinaigrette to small bowl; set aside. Transfer remaining half of vinaigrette to large bowl. Add 3½ cups chopped lacinato kale and toss well to coat. Fold in vegetables, croutons, and 1 pear (cored, sliced ¼ inch thick, and slices halved crosswise). Gently arrange 2 ounces thinly sliced blue cheese on top. Sprinkle with ⅓ cup pomegranate seeds. Drizzle with remaining vinaigrette. Serve.
for the salad
for the vinaigrette
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