Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s.
Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.” This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese. The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.
It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here.
You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great. It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too. This batch will be more than you need.
Winter Panzanella
Ingredients
- 1/2 French Baguette
- 10 Tbsp olive oil divided
- 2 Tbsp butter
- 1 clove garlic, smashed
- kosher salt & black pepper
- 1/2 butternut squash, peeled and chopped into 1" pieces
- 8-10 brussels sprouts, halved or quartered, depending on size
- 3 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp whole grain mustard
- 1 bunch watercress, or 2 oz baby arugula
- 1/2 small red onion, sliced thinly
- 1/4 cup dried cranberries (optional)
- 1/4 cup shelled roasted pistachio's (optional)
Instructions
- Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
- Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
- To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
- Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
- When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!
