Winter Panzanella With Apple Dressing Recipes

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WINTER APPLE & SQUASH PANZANELLA



Winter apple & squash panzanella image

Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple

Provided by Cassie Best

Categories     Lunch, Side dish, Starter, Supper, Vegetable

Time 1h

Number Of Ingredients 10

½ large butternut squash , cut into chunks
4 tbsp extra virgin olive oil
6 sage leaves , chopped
2 apples , cored and sliced into slim wedges
3 tbsp clear honey
4 tbsp red wine vinegar
200g leftover crusty bread (we used ciabatta), torn into chunks
100g hazelnuts , roughly chopped
200g bag chopped kale
100g dried cranberries

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
  • Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
  • Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

Nutrition Facts : Calories 648 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 42 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

WINTER PANZANELLA WITH APPLE DRESSING



Winter Panzanella with Apple Dressing image

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

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 14 servings (1 cup each).

Number Of Ingredients 21

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 zest
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

Steps:

  • Place squash cubes in a 15x10x1-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., 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., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., 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., 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.

Nutrition Facts : Calories 276 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.

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