Harvest Panzanella
Panzanella salads aren’t just for summer! Autumn provides incredible produce so gather all your favorite seasonal items, a baguette, and toss it all with a basic vinaigrette. It’s the best time of the year. Great weather, fab fall colors, and the best sunrises and sunsets of the year (fight me on that). Take that seasonal produce and keep the salads going all winter long. Paired with a playlist of tunes that are autumnal and cool like the weather.
Harvest Panzanella
Serves 2 as a main, 4 as a side
1 delicata squash
Olive oil
Salt and pepper
1 bunch lacinato kale, chopped
1 shallot, diced
1 apple, diced (any variety will do)
1/2 baguette, cubed and toasted
1 cup shaved cheddar cheese
Dressing:
1 teaspoon Dijon mustard
1 garlic clove minced
1 teaspoon maple syrup
3 tablespoon apple cider vinegar
1/4 c olive oil
Salt and pepper
- Preheat the oven to 425
- Cut the delicata squash lengthwise, scoop out the seeds and stringy flesh, and slice into half rounds
- Toss the delicata squash with splash of olive oil, salt and pepper
- Place the squash on a baking sheet and roast for 20-25 minutes, flipping halfway through
- If your baguette isn’t already toasted, drizzle with olive oil and put it in with the squash for the last 5- 10 minutes
- Toss the remaining ingredients in a bowl. Add the squash and baguette once they’ve cooled slightly (room temp or slightly warm is fine)
- Make the dressing by putting all the ingredients into a jar and shake it up
- Dress and toss the salad