Winter Panzanella Salad
Trade in summer tomatoes for winter roasted butternut squash in this panzanella salad topped with toasted walnuts, sweet dates, and maple dijon dressing.
Servings: 6
Ingredients
Roasted Squash
- 1 medium butternut squash peeled, cut into 1/2 " cubes
- 3 Tbsp olive oil
- S&P
Croutons
- 1/2 loaf sourdough or crusty bread torn into bite sized pieces
- 3 Tbsp olive oil
- 2 tsp fresh thyme finely chopped
- sea salt
Maple Dijon Dressing
- 1 Tbsp balsamic vinegar
- 2 Tbsp sherry vinegar
- 1 Tbsp pure maple syrup
- 1 tsp dijon style mustard
- 1 large garlic clove mashed to a paste with mortar and pestle or put through garlic press
- 1/4 tsp fine sea salt
- 1/4 cup extra virgin olive oil
Salad
- 1 bunch Tuscan kale ribs removed and torn into bite sized pieces
- 5 oz. baby kale leaves or baby spinach
- 1/2 small red onion thinly sliced
- 1/2 cup medjool dates pitted and roughly chopped
- 1/2 cup toasted walnuts roughly chopped
- 1 Tbsp fresh sage leaves chopped
Instructions
- Pre-heat oven to º425. Toss squash with olive oil, salt, and pepper. Place in a single layer on a parchment lined sheet pan. Roast for 25-30 minutes until soft and caramelized on the edges. Rotate pans halfway through.
- Toss bread with fresh thyme, oil, and salt. Place on a sheet panned toast in the º425 degree oven until golden, about 10 minutes. Toss halfway through. Remove and let cool slightly.
- Add all dressing ingredients to a mason jar. Shake well to combine. Taste and adjust seasoning.
- Toss kale with 2 tablespoons of dressing, gently massaging into leaves. Add croutons, dates, onions, walnuts, and 1/2 of squash, toss together with remaining dressing. Place on a platter or in a wide mouth bowl.
- Garnish salad with remaining squash and chopped sage. Add some shaved parmesan if you like!