Fall Panzanella Salad Recipe - Food Fanatic

Fall Panzanella Salad Recipe

    4 Servings


For the Dressing:
  • 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
For the Salad:
  • 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


Make the Dressing:

  1. Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened, about 2-3 minutes. Allow to cool down slightly, then whisk together with all the remaining dressing ingredients. Set aside.

Make the Salad:

  1. Toast the bread slices (I simply do this in my toaster), then cut into cubes.
  2. To assemble the salad, toss all salad ingredients in a large bowl. Alternatively, arrange the ingredients on a large platter or on individual plates. Either dress the salad just before serving (for a crunchier texture), or allow to dressing to soak into the bread for up to a few hours (this will make for a less crunchy salad).
Fall panzanella salad photo