WINTER PANZANELLA SALAD
Serves: 4
WINTER PANZANELLA SALAD
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 1/4 cup unsalted butter
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 6 cups day-old bread, crust removed, cubed
- 6 tablespoons finely grated Parmesan
- 1/2 cup extra-virgin olive oil
- 4 cups peeled, seeded & diced butternut squash (1/2-inch dice)
- 1/2 pound Brussels sprouts, ends trimmed and quartered
- 1 tablespoon chopped fresh sage
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup freshly chopped parsley
- 4 cups baby spinach leaves
- 2 ounces of crumbled blue cheese
- Toasted hazelnuts or pecans
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400º F.
- Melt the butter in a large skillet over medium heat. Add the garlic, thyme, and bread cubes. Toss to coat well. Add the grated cheese and salt and pepper and stir well. Transfer the bread cubes to a baking sheet and bake, stirring once, until the croutons are crisp and lightly colored on the outside but still soft within about 10 minutes. Set aside and let cool.
- Toss the squash and Brussels sprouts with 3 tablespoons of 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 minutes. Let cool.
- In a small mixing bowl, combine the balsamic vinegar, honey, and Dijon mustard. Whisk to combine. Whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.
- In a large salad bowl, combine the croutons, roasted squash, Brussels sprouts, and chopped parsley. Add the spinach leaves and the vinaigrette and toss to coat. Garnish with crumbled blue cheese and toasted hazelnuts, and serve.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.