Fall Panzanella Salad Recipe

Food Fanatic


Fall Panzanella Salad tastes like a golden autumn day. Full of seasonal produce you'll enjoy again and again!


  • 6 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 small leek, white part only, chopped
  • 4 tablespoons white wine vinegar, like white balsamic
  • 1 tablespoon whole grain mustard, like dijon
  • 2 teaspoons pure maple syrup
  • salt and pepper, to taste
  • 4 thick slices rye bread, bonus points if there’s walnuts in there
  • 1 large pear, either sliced or diced, firm
  • 1 large green apple, either sliced or diced
  • 1 head radicchio, small to medium, sliced very thinly, about 3 cups
  • 1 large shallot, sliced
  • 2-3 sprigs fresh thyme, leaves only


  1. Make the Dressing: Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened,...
  2. Get the full instructions at Food Fanatic
Fall Panzanella Salad Recipe

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Nora Rušev
Cooking Method:
Farm to Table
Recipe Yields:
4 Servings
Prep Time:
Cook Time:
Total Time: