AUTUMN PANZANELLA
Categories Salad Vegetable Brunch Side Roast Thanksgiving Kid-Friendly High Fiber Halloween Squash Fall Winter Healthy Potluck
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool. Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper. In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately. Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
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Shakil SD
[email protected]I love the combination of flavors in this salad. It sounds like the perfect fall dish.
SM.SAKiL. Khan
[email protected]This dish looks amazing! I'm definitely going to give it a try.
Nejla Mumic
[email protected]Can't wait to try this recipe!
Farhaan Khan
[email protected]This recipe is a keeper!
Angelica Tiru
[email protected]I'm not a big fan of squash, but this salad was delicious!
Imran kazembe
[email protected]This salad is perfect for a light lunch or dinner.
Dawn Stamper
[email protected]This autumn panzanella is a great way to use up leftover roasted squash.
Abas Khan
[email protected]5 stars! Will definitely make again.
Mohammad Rohaan Zia
[email protected]This is my new go-to fall salad. It's easy to make and always a crowd-pleaser.
Kawtar faracha
[email protected]Not a huge fan of panzanella, but this recipe changed my mind. The roasted squash and walnuts really elevated the dish.
Shimi
[email protected]First time making panzanella and it was a success! The dressing was light and flavorful, and the salad itself was so refreshing.
Trust Kayuwa
[email protected]Loved the use of roasted squash in this panzanella. It added a nice sweetness and depth of flavor that I wouldn't have expected.
Vanessa Mhando
[email protected]This autumn panzanella was a delightful surprise! The combination of sweet roasted butternut squash, tangy dried cranberries, and crunchy walnuts gave it a wonderful mix of textures and flavors.