Recipe: Pumpkin Panzanella

panzanellaIt’s that time again.

pumpkin-spice-meme-1Pumpkin spice time. *shudder* My closest friends know how I feel about the ubiquitousness pumpkin spice this time of year, but for those of you who are new here, here’s an except from last year’s pumpkin blog entry:

It’s not that I don’t like pumpkin. I do, a lot, actually. It’s the permeation of pumpkin spice EVERYTHING that drives me crazy, mostly because it always starts before actual autumn begins. Also, I ABHOR pumpkin spice lattes. Sorry folks, but I’ll pass. Keep your cloves and nutmeg out of my frackin’ coffee! Blech.

So unless it has actual THIS

20160925_180004I don’t want any!

So I made this:


Pumpkin Panzanella

  • Servings: 4
  • Difficulty: easy
  • Print

An autumnal take on traditional bread salad.

I used Cinderella pumpkin in this recipe, but if you prefer a stronger flavored member of the squash family, this would be fabulous with acorn or butternut squash.


  • 4 cup raw pumpkin, cut into 1″ pieces
  • 1/8 tsp ground cloves
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 tsp kosher salt, divided
  • 2 tbsp olive oil, divided
  • 8 oz. Italian bread, cut into 1″ cubes
  • 5 cups spinach
  • 1/4 cup pomegranate seeds
  • 1/4 cup pine nuts
  • 1 oz. queso fresco, crumbled
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil, divided
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp lemon juice
  • black pepper to taste


  1. Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, toss pumpkin with 1 tbsp olive oil, 1/2 tsp salt, cloves, cayenne and cinnamon. Spread out on a baking sheet and place on the lower rack of the oven.
  2. Toss bread cubes with remaining salt and 1 tbsp olive oil. Spread out on a baking sheet and place on the rack above the pumpkin. Bake the bread for 10-15 minutes or until golden and crispy. Remove from the oven, leaving the pumpkin in for 10-15 more minutes.
  3. While the pumpkin is roasting, whisk together the cider vinegar, honey, lemon juice and olive oil. Add pepper to taste.
  4. Divide the pumpkin and bread cubes among 4 bowls. Top with spinach, pine nuts, pomegranate seeds and queso fresco, then drizzle dressing on top and serve.

I’d take this over a pumpkin spice latte any day! Do you have a favorite savory way to eat pumpkin?

Lastly, I try not to ask too frequently, but if you enjoy this blog, I’d love if you could help support A Measured Life! I have many ways to do so, and not all of them cost you a dime. Here are a few options

1. Support my caffeine habit! ($2 microdonation – will most likely be put toward maintaining this site, getting better lighting for my kitchen and purchasing materials for an AML Cookbook!)
Buy Me A Coffee :) @

2. Sport AML swag! Purchase something from my CafePress Store!
3. Help me save money on groceries so I can make more delicious recipes by joining iBotta!

4. Try the Shrink App and save money on groceries. You’ll earn $1 for using my code:

Thanks everyone! Happy Pumpkining!


13 thoughts on “Recipe: Pumpkin Panzanella”

  1. Looks interesting and different. And yes, I agree on the pumpkin everything. I love pumpkin pie once a
    year. I can’t even think of anything else pumpkin I like . . . . except the color orange!

    Liked by 1 person

      1. I will…I’m following you now!!! Please when you have a chance check out’s a diy.


  2. This sounds delicious! I look forward to trying it out. You should check out my marbled pumpkin cream cheese bread recipe that I just posted! It’s one of my fall favorites.


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