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Winter Panzanella with Apple Dressing Recipe
Winter Panzanella with Apple Dressing Recipe photo by Taste of Home

Winter Panzanella with Apple Dressing Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and peel, croutons and remaining herbs in a large bowl.
  4. 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.
  5. 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).
Originally published as Winter Panzanella with Apple Dressing in Taste of Home Christmas Annual Annual 2012, p43

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.

Reviews for Winter Panzanella with Apple Dressing

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 26, 2013

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!

MY REVIEW
Reviewed Jan. 9, 2013

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.

MY REVIEW
Reviewed Jan. 8, 2013

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.

MY REVIEW
Reviewed Jan. 8, 2013

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.

MY REVIEW
Reviewed Jan. 8, 2013

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..

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