home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Panzanella Salad

Panzanella Salad

with Roasted Butternut and Crumbled Feta

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.6 / 4 Ratingout of 385 ratings
Read more

We love a good Panzanella Salad with Butternut & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low SaltUnder 550 calories
Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Butternut Squash

½ unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)



½ unit(s)


1 bag(s)


½ block(s)

Feta Cheese


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1402 kJ
Energy (kcal)335 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate43 g
of which sugars18.0 g
Protein12 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Place the diced butternut squash on a large baking tray, drizzle with a little oil and season with salt and pepper. Use your hands to coat the squash in the oil and seasoning. Arrange in a single layer on the tray, then pop on the top shelf of the oven to roast until tender and golden, 25-30 mins. Turn when you add the tomatoes later on.


Halve peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a splash of oil in large frying pan on medium-low heat. When hot, add the onion and pepper to the pan. Gently cook, stirring occasionally, until the peppers and onion are really soft, 15-20 mins.

Add the Tomatoes
Add the Tomatoes

In the meantime, halve the tomatoes. Tear the ciabatta into small, bite-sized pieces. Zest then halve the lemon. When the squash has been cooking for 10 mins, turn the squash then add the tomatoes to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time.

Make the Croutons
Make the Croutons

Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), parsley, lemon zest and juice from half the lemon in a large bowl. Season with salt and pepper, mix well and set aside. Put the ciabatta on another baking tray with a drizzle of oil and a pinch of salt. Toss together and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

Finish Off
Finish Off

When the pepper and onion are soft, stir in the garlic and cook for a 1 minute more. Remove from the heat and add to the bowl with the dressing. Do any washing up and when ready, remove the veggies and croutons from the oven, add to the bowl and gently mix. Leave the bowl to sit for a couple of minutes (let the ciabatta absorb the flavours!).


Carefully fold the rocket into the bowl with the roasted veggies and croutons. Divide between plates and crumble the feta over the top. Enjoy!