Panzanella Salad
with Roasted Butternut and Pepper
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Cereals containing gluten
A customer favourite, this Panzanella Salad is a tried-and-tested recipe that always wins with a crowd.
Ingredients
300
Diced Butternut Squash
1
Red Onion
1
Bell Pepper
(May be present: Celery)
1
Ciabatta
(Contains: Cereals containing gluten May be present: Cereals containing gluten)
125
Baby Plum Tomatoes
1
Garlic Clove
½
Lemon
1
Flat Leaf Parsley
40
Wild Rocket
100
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the squash in the oil and seasoning. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.
Meanwhile, halve, peel and thinly slice the red onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a 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 soft, 15-20 mins.
While the veg softens, tear the ciabatta into small, bite-size pieces, then pop onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat.
Halve the tomatoes. When the squash has been cooking for about 15 mins, add the tomatoes to the squash tray with another drizzle of oil if needed. Gently toss together.
Return the veg tray to the top shelf and slide the ciabatta tray onto the middle shelf, then bake everything for the remaining time, 10-15 mins.
Make the dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice in a large bowl.
Season with salt, pepper and a pinch of sugar (if you have any), mix well, then set aside.
When the peppers are soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing. When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix. Let everything sit for a couple of mins (the ciabatta will absorb the flavours)..
Add the rocket to the bowl with the roasted veg and croutons. Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top. Serve with any remaining lemon cut into wedges for squeezing over. Serve with any remaining lemon cut into wedges for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A bright, zesty combination of roasted squash, sweet peppers, and lemony dressing that surprises many who expect a plain salad. The salty cheese adds a great finishing touch, and the ciabatta soaks up the dressing beautifully.
- Ease of prep: Straightforward to follow, though several cooks found it takes longer than stated, particularly for roasting the butternut squash until tender.
- Suggestions: Add balsamic vinegar, honey, or sunflower seeds to the dressing for extra depth; some cooks also roast the peppers and onion alongside the squash to save on washing up. If the croutons turn soggy, try reducing their time in the oven slightly, and allow the hot veg to cool a little before combining. Consider reducing the lemon juice if you find the citrus flavour too strong.
- Next-day meals: Best eaten fresh, as the croutons soften quickly; dress only the portion you plan to eat straight away to keep leftovers in better condition. The roasted veg and croutons do keep well for lunch the following day if stored separately from the leaves.
