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fall panzanella

Fall Panzanella

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Fall Panzanella – Toast sourdough bread, roast butternut squash, Brussels sprouts with spices, pom arils, apples, toasted pine nuts, fried sage, herbed goat cheese and a delicious apple cider vinaigrette make this panzanella a hit in the fall or for your Thanksgiving table. The oven does most of the work for you.

 

Serves 8

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Ingredients

Bread cubes

  • 1 Whole loaf of ciabatta bread, or sourdough bread cubed into 1 inch size pieces
  • ¼ cup olive oil
  • 1 ½ teaspoons table salt
  • 1 ½ teaspoons black pepper

Brussels Sprouts

  • 14 oz. brussels sprouts, cut into half
  • ¼ cup olive oil
  • ¾ teaspoon table salt
  • ¾ teaspoon black pepper
  • 1 teaspoon calabrian chili (or use red pepper flakes/aleppo pepper)

Butternut Squash

  • 3 cups butternut squash, skin peeled, cut into 1 inch cubes
  • 3 tablespoons olive oil
  • ¾ teaspoon table salt
  • ¾ teaspoon black pepper
  • ½ teaspoon red pepper flakes or aleppo pepper
  • ¾  teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg

Sage

  • 20 sage leaves
  • 2 tablespoons olive oil

Apple Cider-Maple-Garlic Vinaigrette

  • ¼ + 2 tablespoons cup apple cider
  • 2 tablespoons maple syrup
  • ¾ cup good olive oil
  • 2 teaspoons Dijon mustard
  • 3 cloves of grated garlic
  • Salt and pepper to taste

 

  • 1 cup pomegranate arils
  • 1 red apple, cut into ½ inch cubes
  • ½ cup toasted pine nuts
  • 1 small log of herbed goat cheese(chilled)

Method

Bread cubes

  1. Preheat the oven to 400 degrees. In a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt and pepper. 
  2. Toss them on the baking sheet thoroughly to coat all the bread cubes.
  3. Bake in the lowest rack of the oven for about 10 to 12 minutes, until toasty and light brown in color.
  4. Remove and rest.

Brussels Sprouts

  1. In a quarter baking sheet, add the brussels sprouts, olive oil, salt, pepper, calabrian chili. Toss to combine.
  2. Place the sprouts, cut side down.
  3. Bake in the lowest rack of the oven, at the same temperature for 30 minutes.

Butternut Squash

  1. In a quarter baking sheet, add the squash, olive oil, salt, pepper, red pepper flakes, smoked paprika and nutmeg. Toss to combine.
  2. Bake in the lowest rack of the oven, at the same temperature for 20 to 25 minutes.

Sage

  1. In the small pan, on medium to low heat, add the oli.
  2. After a minute, add half of the sage leaves at a time, and let them crisp up. They will shrivel in about a minute. Remove it on a plate and set it aside. Repeat for the remaining sage leaves.

Apple Cider-Maple-Garlic Vinaigrette:

  1. Add all the ingredients in a jar and mix thoroughly until well incorporated.

Assembly

  1. In a large bowl, add the toasted bread cubes, roasted squash, brussels sprouts,red apples, pomegranate kernels(leaving a handful aside for garnish), pine nuts (leaving 2 tbsp aside for garnish), sage leaves(leaving about 5-6 aside for garnish ). Toss it gently to mix. 
  2. Add half the salad dressing and toss to combine. 
  3. Add ¾ crumbs of herbed goat cheese and toss lightly.
  4. Plate in a serving bowl. Garnish with the remaining pomegranate, pumpkin seeds, sage leaves, and goat cheese. Serve immediately. 

Notes

What can I make in advance to ease the preparation?

  • You can make the maple-apple cider vinaigrette atleast a week in advance and store it in the refrigerator.
  • The butternut squash and the brussels sprouts can be roasted a day in advance and stored in the fridge until the next day and ready to use.

Where can I find toasted pine nuts?

Toasted pine nuts are readily available at Trader Joe’s which I find the most cost effective.

How can I store the salad?

The salad cannot be stored as it gets soggy the longer it sits. It is best served right after mixing the ingredients together.

Find it online: https://thejamlab.co/recipes/fall-panzanella-2/