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Panzanella of Plenty

5.0(280)

Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.

by Tara Parker-Pope·published 2014-11-08

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Dinner, Appetizer, Side Dish

Servings

(8–10)

Total time

45 min

Calories / serving

—

Ingredients (21)

serves

1 large loaf whole grain bakery bread, cubed into bite-sized piecesbread
1 cup extra virgin olive oil, divided in halfextra-virgin-olive-oil
2 cups Brussels sprouts, stems removed and halved lengthwisebrussels-sprout
1 large butternut squash, peeled and cubed into bite-sized piecesbutternut-squash
1 large red beet, peeled and cubed into bite-sized pieces
2-3 tablespoons fresh thyme, choppedthyme
2/3 cup dried cranberriescranberry
20 roasted chestnuts, peeled and choppedchestnut
1 1/2 cups spinach or dino kale, juliennedkale
1 1/2 teaspoon sea saltsalt
Black pepper to tastepepper
3/4 cup extra virgin olive oilextra-virgin-olive-oil
1/3 cup balsamic vinegarbalsamic-vinegar
1/4 cup lemon juicelemon-juice
1/2 cup natural apple cidercider
1/3 cup honey (maple syrup for vegan)honey
3 cloves roasted garlic, mincedgarlic
1 tablespoon sea salt, or to taste
crispy shallots (vegan)
creamy chèvre or ricotta salata, crumbled (vegetarian
crispy pancetta or lardons (omnivorous)

01Preheat oven to 350 degrees
02Combine all dressing ingredients, whisking well, and set aside.
03Toss brussels sprout halves, butternut squash cubes, and beet cubes with 1/2 cup extra virgin olive oil, sea salt and black pepper. Spread veggies in a single layer on a baking sheet or two. Sprinkle with chopped thyme and bake for 25 minutes, stirring once. Remove and place into a large salad bowl for later mixing.
04Toss cubed bread with remaining 1/2 cup olive oil. Spread out on a sheet pan and toast for no longer than 10 minutes. They should be crispy on the outside, but still slightly soft inside. Set aside to cool.
05In the salad bowl with the roasted vegetables, add the cranberries, chestnuts and leafy greens. Add the croutons and mix all ingredients evenly. Pour the dressing over the salad, tossing again, and let it all marinate for about 10 minutes. Add any optional toppings and serve at room temperature.

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