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Winter Panzanella with Apple Dressing Recipe

Winter Panzanella with Apple Dressing Recipe photo by Taste of Home

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Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.—Julie Merriman, Cold Brook, New York

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Winter Panzanella with Apple Dressing Recipe

Prep: 30 min. Bake: 30 min.

Yield: 14 Servings

30 30 60

Ingredients

1 medium butternut squash, peeled, seeded and cut into cubes
2 tablespoons olive oil, divided
Dash each salt and pepper
1 loaf sourdough bread (1 pound), cut into cubes
2 tablespoons each minced fresh basil, cilantro and mint, divided
1 cup fresh arugula
1 medium apple, thinly sliced
1 small red onion, thinly sliced
1/2 cup dried cranberries
1/2 cup pitted Greek olives, sliced
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
APPLE DRESSING:
1/4 cup chopped peeled apple
2 tablespoons honey, divided
1 tablespoon plus 1/2 cup olive oil, divided
1/4 cup white balsamic vinegar
1 tablespoon apple brandy or apple cider
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place squash cubes in a 15-in. x 10-in. x 1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool.
In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside.
Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and peel, croutons and remaining herbs in a large bowl.
In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.
Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat. Yield: 14 servings (1 cup each).

Nutritional Facts 1 cup equals 276 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 363 mg sodium, 38 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Winter Panzanella with Apple Dressing in Taste of Home Christmas Annual Annual 2012, p43

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Winter Panzanella with Apple Dressing

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Reviewed on Jan. 26, 2013 by dmrowell

Put together other ingredients while squash cubes and apples cooked. Used premade artisan croutons to save a little time. Also used spring mix instead of just arugula. Omitted olives, red onion, and lime but added some leftover rotisserie turkey breast from deli - tasted great with apples, cranberries, and squash. Will definitely make again!

Reviewed on Jan. 09, 2013 by t-macka

Beautiful salad. I couldn't get any apple Brandy but the Apple Cider was fine for us. Well worth the effort! Will now stay in my "Keeper" Book.

Reviewed on Jan. 08, 2013 by thomsmom

I have not made this yet but will serve it next week with a pork roast. I'm not trying to be nasty, but baking squash cubes and bread in the oven for a while and then cooking a bit of apple does not seem to be much cooking to me, and I think one could always substitute apple sauce for the cooked apple altho it would loose a little bit of "yummy". Thanks for the recipe.

Reviewed on Jan. 08, 2013 by mas4144

I love salads and would rather have a really good salad instead of steak. I thought this recipe looked really good in the picture. Then I read the recipe and directions and decided this is entirely too much trouble for a salad. Too much cooking of this and that. I will stick to my favorite cobb salad.

Reviewed on Jan. 08, 2013 by jammin gm

I love the freshness of the salad. I added more of the Cilantro. Its flavor is so fresh. I use it all of the time. This is a keeper..