PANZANELLA WITH WINTER SQUASH AND SAGE

Panzanella With Winter Squash and Sage image

This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

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Ingredients

1/2 delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
8 tablespoons extra-virgin olive oil
Salt
8 ounces stale bread, torn into bite-size pieces (about 5 cups)
2 1/2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
3/4 cup thinly sliced celery
1/2 cup thinly sliced radishes
1 1/2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Ground black pepper
1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
1 tablespoon chopped chives
1 ounce shaved Parmesan
1 tablespoon chopped fresh sage

Steps:

Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams

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All-rounder Roaster

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This salad is a great way to use up leftover squash. It's also a great way to get your daily dose of fruits and vegetables.

Zoe Beavis

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I love this salad! It's so easy to make and it's always a hit with my family and friends.

Aiden Bogli

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This is a great recipe for a light and refreshing salad. I would recommend it to anyone looking for a healthy and flavorful dish.

Haji muhammad laashaari

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I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.

QueenOfRoblox

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This recipe was easy to follow and the salad turned out great! I loved the combination of flavors and textures.

LOL FF

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This salad was a bit too sweet for my taste. I think I would have preferred it with less squash.

lillian ruhling

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I tried this recipe last night and it was delicious! The dressing was especially flavorful. I will definitely be making this again.

Cierra K

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This is a great fall salad recipe. The squash adds a nice sweetness and the sage gives it a savory flavor. I would definitely recommend this recipe.

Carren Atsiangi

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I've made this salad twice now and it's always a hit! It's so easy to make and the flavors are amazing. I love that it's a great way to use up leftover squash.

Tash Tasha

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This panzanella salad was a delight! The combination of roasted winter squash, crispy croutons, and fresh sage was perfect. I especially loved the tangy dressing made with lemon juice and white wine vinegar.

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