Autumn Panzanella Salad

Autumn is certainly in the air, with rain showers, crisp air, cold and dark mornings, and cold nights too! The blankets are out, long sleeves are now “in season”, and a warm cup of cocoa is definitely a mood booster! The leaves are changing color finally in the Bay Area, and because of the rains, the air is clean as well. Such a beautiful season, with equally beautiful produce! There is a shift in the produce with pomegranates, apples, persimmons, pears in season now, and all the possible squashes in all shapes and sizes are everywhere!

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Last week I had an exciting opportunity to partner with Feedfeed and Ballarini, with this beautiful heavy duty pan from Ballarini, to make this gorgeous Autumn Panzanella Salad! I was so excited to use this amazing pan, which has the unique feature , where the indicator on the handle turns red when the pan is ready, and you can literally make your dish within minutes because of the ability of the pan to heat evenly for faster even cooking! Thank you for the opportunity Feedfeed and Ballarini! I had a blast making this Panzanella Salad!

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The salad consists of a day old or stale bread that is cut into cubes, and roasted in the oven to crisp it up a little bit. Since squash is in season, and I love the flavor of delicata squash, I roasted it in the oven as well. I used this fast cooking pan to cook the brussels sprouts, pumpkin seeds, and crisp up sage leaves. The rest of the ingredients for this delicious, nutritious salad are pomegranate seeds, red and green apples, herbed goat cheese for that tangy touch and a delicious vinaigrette made with apple cider, maple syrup and garlic. It could not get more fallish than this !! Toss all the ingredients together and you have a delicious fall salad that would be a perfect side for Thanksgiving as well! And the colors in this salad are so pretty!

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If you do try this recipe, please do not forget to use the hashtag #thejamlab on Instagram and/or leave a comment in the blog post below.

 

Hope you get to try this fantastic salad this fall!

 

Cheers,

Amisha

 

Autumn Panzanella Salad

Ingredients

  • Ingredients:
  • (Makes for about 10-12 people for a large party)
  • 1 Whole loaf of ciabatta bread, or sourdough bread cubed into medium bite size pieces
  • 2 cups brussels sprouts, cut into half
  • 1 delicata squash, skin removed and cut into small pieces
  • 1 whole pomegranate with the kernels removed
  • 1 green apple diced small
  • 1 red apple diced small
  • 20 sage leaves
  • 1 small log of herbed goat cheese(chilled)
  • 1 cup good olive oil
  • Salt and pepper to taste
  • 1 tbsp cinnamon
  • 1 tbsp red chilli flakes
  • 2 tablespoons balsamic vinegar
  • 2-3 tablespoon olive oil
  • Salted Maple Pumpkin Seeds:
  • ½ cup pumpkin seeds
  • 2 tablespoon maple syrup
  • Salt for the pumpkin seeds
  • Apple Cider-Maple-Garlic Vinaigrette:
  • ¼ cup apple cider
  • ¼ cup lemon juice
  • 3 tablespoons maple syrup
  • ¾ cup good olive oil
  • 2 tbsp Dijon mustard
  • 3 cloves of grated garlic
  • Salt and pepper to taste

Instructions

  1. Method:
  2. Preheat the oven to 400 degrees. In a large baking sheet, spread the bread cubes. Drizzle with about ½ cup olive oil and salt and pepper to taste. Toss them on the baking sheet thoroughly to coat all the bread cubes properly with the olive oil and salt and pepper. In a small baking sheet, add the delicata squash cubes, drizzle ¼ cup olive oil, salt and pepper to taste, cinnamon and red chilli flakes. Toss it around thoroughly to coat all the cubes evenly with the mixture. Now put the 2 trays in the oven. The bread cubes will be done in about 8-10 minutes so watch out for it. You do not want it too hard. Remove it after 8-10 minutes. The squash will be done in about 20-25 minutes. Check one to see that it is baked through.
  3. In a medium bowl, add in the brussels sprouts, balsamic vinegar, 2-3 tbsp olive oil, salt and pepper to taste and toss to coat. In the ballarini pan, on medium heat, once heated, add in the brussels sprouts and let it cook for about 2-3 minutes. If cooking in any other pan, let it char for about 3-4 minutes on the cut side and the other side. Remove it on a plate and set it aside.
  4. In a small bowl, add in the pumpkin seeds, maple syrup, ½ tsp sea salt and toss to coat. In the ballarini pan, add in the pumpkin seeds and saute for a minute until it is done. In any other pan, roast the pumpkin seeds for about 4 minutes, sautéing it continuously so as not to burn the seeds. Remove it on a plate and set it aside.
  5. In the ballarini pan, put about 4 tablespoons of olive oil, add in the sage leaves and let them crisp up – about a minute to the max. The process is very quick so make sure not to burn the leaves. Remove it on a plate and set it aside.
  6. In a mason jar, add in all the dressing ingredients and mix thoroughly until well incorporated.
  7. In a large salad bowl, add in the toasted bread cubes, roasted squash, brussels sprouts, green and red apples, pomegranate kernels(leaving a handful aside for garnish), pumpkin seeds(leaving 2 tbsp aside for garnish), sage leaves(leaving about 5-6 aside for garnish ). Toss it gently to mix. Add in the salad dressing, half at first(to make sure you do not over dress the salad). Toss and check to see if all the pieces are coated. If not, add 2 tbsp at a time and toss lightly. DO NOT OVER TOSS else the salad will become soggy. Add in ¾ crumbs of herbed goat cheese and toss lightly.
  8. Garnish with the pom seeds, pumpkin seeds, sage leaves and it is ready to be served!
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