One bite of this Chipotle Butternut Squash Panzanella Salad tossed with a seasonal vinaigrette will make you glad you wore your stretchy pants to dinner.
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Chipotle Butternut Squash Panzanella Salad


  • 6 cups 1-inch sized bread cubes
  • 3 cups 1-inch sized butternut squash cubes approximately 1 medium squash
  • 1/4 cup extra virgin olive oil divided
  • 1 tbsp chili powder
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 1/2 cup dried cranberries
  • 1/4 cup dried salted peptias or pumpkin seeds
  • 1/4 -1/2 cup Spicy Maple White Wine Vinaigrette
  • 4 cups fresh aru
  • kosher salt
  • fresh black pepper
  • Lemon wedges for garnish


  • Preheat oven to 250°F. Line a large baking sheet with parchment paper.
  • Place bread cubes on tray, drizzle with 1/3 oil. Toss to combine. Salt and pepper lightly.
  • Bake 8-12 minutes until lightly toasted. Remove bread from tray, place in a large bowl and set aside.
  • Increase oven temperature to 425°F. Place squash on same baking tray. Drizzle with remaining oil.
  • Mix spices together in a small bowl. Sprinkle over squash, toss to coat completely.
  • Roast 20-25 minutes until tender. Set aside to cool slightly. Once cool add to bowl with bread cubes along with cranberries and seeds. Drizzle with desired amount of vinaigrette. Toss to combine.
  • Arrange arugula on a large serving platter. Spoon salad over greens. Garnish with fresh lemon wedges and server warm.