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Winter Panzanella with Apple Dressing

 Winter Panzanella with Apple Dressing
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
14 ServingsPrep: 30 min. Bake: 30 min.


  • 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
  • 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

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Winter Panzanella with Apple Dressing (continued)

Ingredients (continued)

  • 1/4 teaspoon pepper


  • 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.