Winter Panzanella with Apple Dressing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
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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 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 |
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).
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