Winter Panzanella with Apple Dressing Recipe
- 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
- 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).
1 cup: 276 calories, 13g fat (2g saturated fat), 0 cholesterol, 363mg sodium, 38g carbohydrate (11g sugars, 4g fiber), 5g protein.
Reviews for Winter Panzanella with Apple Dressing
"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!"
"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."
"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."
"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."
"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.."
"they only thing I would change is the cilantro, otherwise yum yum"