This fall-inspired twist on a classic Panzanella salad combines roasted acorn squash, toasted pumpkin sourdough, and crispy prosciutto — all brought together with a silky bourbon maple Dijon vinaigrette. It’s the perfect balance of savory, sweet, and seasonal comfort.

🥗 Ingredients

For the Salad

• 3 thick slices Pumpkin Sourdough (or any quality sourdough), cubed
• ½ small acorn squash, cubed
• 1½ Tbsp Mild or Medium olive oil
• ¼ small red onion, thinly sliced
• 1 (2 oz) package prosciutto
• Shaved Cabot Cheddar, to taste
• A few handfuls of arugula or mixed greens

For the Bourbon Maple Dijon Vinaigrette

• 6 Tbsp mild or medium extra virgin olive oil
• 3 Tbsp bourbon maple balsamic vinegar
• ½ Tbsp Dijon mustard
• ½ tsp fresh thyme, finely chopped

🔪 Instructions

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C).
Cut half of the acorn squash into ¼-inch cubes and toss with olive oil. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and crisp-tender.

Step 2: Prep the Bread and Onions

While the squash roasts, cube the pumpkin sourdough into ¼-inch pieces and slice the red onion into thin half-moons.

Step 3: Toast the Bread

After removing the squash from the oven, place the cubed sourdough on a baking sheet and toast for 5–7 minutes, until crisp on the edges but still soft inside. Keep a close eye to prevent them from becoming hard croutons.

Step 4: Whisk the Vinaigrette

In a small bowl, combine olive oil, bourbon maple balsamic vinegar, Dijon mustard, and thyme. Whisk until emulsified. Adjust the oil-to-vinegar ratio to your taste.

Step 5: Crisp the Prosciutto

Place a cooling rack over a baking sheet and arrange the prosciutto slices on top. Bake for 5 minutes, or until crisp. Let cool for a couple of minutes before handling.

Step 6: Assemble the Salad

In a large bowl or serving platter, layer the arugula, roasted squash, toasted sourdough, red onion, and shaved cheddar. Break the crisp prosciutto into pieces and scatter over the top.

Step 7: Dress and Serve

Whisk the vinaigrette again, drizzle it over the salad, and toss gently to combine. Serve immediately and enjoy warm or at room temperature.

💡 Tips & Variations

• Add toasted nuts or seeds (like pecans or pepitas) for extra crunch.
• For a touch of sweetness, sprinkle in dried cranberries or pomegranate arils.
• Substitute butternut squash or delicata squash if acorn isn’t available.
• Leftovers? Enjoy the next day with a fried egg on top for a hearty brunch salad.

🧡 Why You’ll Love It

This salad brings together everything we crave in autumn — the warmth of roasted squash, the tang of sourdough, the richness of prosciutto, and a hint of maple bourbon sweetness in every bite. It’s as stunning on the table as it is satisfying to eat.