Recipe | "Harvest Panzanella Salad" by Sue Ready


Cook’s Notes: Panzanella or panmolle is a Tuscan salad of bread and tomatoes. Add a twist or two and turn this Italian salad into the perfect side dish for Thanksgiving full of autumn flavors. Cinnamon and thyme roasted Brussels sprouts and butternut squash cubes nestled in a bed of greens with apple slices, topped with goat cheese and sunflower seeds, drizzled with an olive oil dressing make this one irresistible salad. As a time saver look for pre-cut butternut squash cubes in produce. Italian bread can be substituted for Rosemary though not as flavorful. Advance planning makes assembly go smoother. Bread cubes can be toasted the day before and early in the day roast Brussels sprouts and butternut squash.  Recipe inspiration from twopeasandtheirpod.com and makes four salads.

Salad Ingredients:

  • 1/2 of a loaf of Rosemary bread, cut into 1 inch cubes
  • 2-1/2 cups butternut squash, cut in 1 inch cubes 
  • 2-1/2 cups Brussels sprouts, halved and quartered
  • 1-1/2 TB. olive oil 
  • 1/2 cup red onion, slices
  • 2 minced garlic cloves 
  • Sprinkle of thyme and Saigon cinnamon
  • 3 cups mixed greens with kale
  • 1 large Honey crisp, thinly sliced
  • 3/4 cup dried cranberries
  • 1/3 cup pepitas or sunflower seeds
  • Crumbled goat cheese
Salad Directions:
  • Preheat oven to 375 degrees. Place bread cubes on a large baking sheet. Bake for 12 minutes or until the bread is toasted. Set aside.
  • Turn oven to 425 degrees. In a bowl add Brussels sprouts and butternut squash. Toss with olive oil. Line a rimmed baking sheet with parchment paper or a silicone pad. Spread mixture out evenly on pan. Sprinkle with sprouts and squash with cinnamon and thyme. Arrange onion and garlic among the cubes. 
  • Roast 20-25 minutes until fork tender but not mushy. Stir once during roasting time. Cool to room temperature.
  • Assemble the salad- each one was plated with mixed greens, Brussels sprouts and butternut squash mixture, apple slices, cranberries and crumbled goat cheese. 
Maple-Cider Vinaigrette Ingredients:
  • 1/3 cup olive oil
  • 1 TB. fresh lemon juice
  • 2 TB. apple cider vinegar
  • 2 TB. maple syrup
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Dressing Directions:
  • Mix in a blender. Refrigerate in a screw type jar.

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