Recipe by Ivy Manning | Photo by Erin Kunkel
Panzanella is a summer classic, but even in autumn, it’s a frugal way to use up day-old bread and a glut of veggies. Torn bread mingles with roasted squash, grainy pear, fresh arugula leaves, and a sweet and tangy dressing. Be sure to toss the salad with the dressing just before serving, so the bread pieces retain some of their crispy texture.
1¾ cups (8 oz/250 g) butternut squash cubes
2 teaspoons olive oil
1 teaspoon dried sage
Salt and freshly ground pepper
1 cup (2 oz/60 g) whole-wheat sourdough bread, torn into bite-size pieces
2 tablespoons dried cranberries
2 cups (2 oz/60 g) arugula
1 pear, cored and thinly sliced
¼ cup (1 oz/30 g) crumbled blue cheese
For the vinaigrette:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon dark maple syrup
Preheat the oven to 400°F. In a bowl, toss the squash with the 2 teaspoons olive oil, the sage, ¼ teaspoon salt, and ⅛ teaspoon pepper. Arrange on a baking sheet in an even layer. Roast for 20 minutes. Stir with a spatula and move over to one side of the baking sheet. Add the torn bread to the other side of the baking sheet. Continue to roast until the squash is fork-tender and the bread pieces are crispy, 10 minutes.
To make the vinaigrette, in a small jar, combine the 1 tablespoon olive oil, vinegar, mustard, maple syrup, and a pinch of salt. Shake until well blended.
Return the warm squash and toasted bread to the bowl, add the dried cranberries, drizzle with the vinaigrette, and toss to coat. Fold in the arugula last. Mound the salad on plates, top with the pear, sprinkle with the blue cheese, and serve.
Makes 2 main servings, 4 side servings
Nutrition Facts (per serving; for 4 side servings)
Protein 5 g
Total fat 9 g
Saturated fat 2.5 g
Carbs 28 g
Fiber 1 g
Total sugars 12 g
Added sugars 5 g
Sodium 350 mg
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