FALL VEGETABLE PANZANELLA
Thanksgiving is fast approaching, almost hurling itself at whoever reluctantly decided to host this year! After cooking up a storm, the fall celebration ends at a beautiful table surrounded by your loved ones- in front of an impressively roasted turkey.
A problem any home cook may face is designing a meal that will appease both meat eaters and vegetarians alike. With the rise of plant-based eating, the Thanksgiving dinner has evolved with bursts of creativity that we are absolutely here for.
Here is one of my favorite vegetarian dishes that can easily be made vegan if desired. I first made panzanella in a sunny crowded production kitchen at my alma mater. Italian cuisine was a favorite class amongst the culinary students- pasta, pizza, bread- in required materials there should read “pepto bismol”.
The simplicity of panzanella- an italian chopped salad with soaked stale bread- makes it very versatile and a guaranteed hit. I customized mine by using blue sweet and salty danish blue cheese, dried fruit, butternut squash and sourdough bread. This beautiful autumn salad is filling, nutritious, and easily customizable to your taste. You can even add plant based sausage, or winter beans for more protein.
Get Cooking!
Fall Vegetable Panzanella
Serves 4
Salad Ingredients:
3 cups of crusty whole wheat, focaccia, or bread of your choice, cubed
3 cups peeled cubed butternut squash, 1/2 inch cubes
2 cups halved brussels sprouts
1 honeycrisp apple, julienned
3 cups baby kale or arugula
1/4 cup toasted pepitas
¼ cup dried cranberries
2 Tbsp olive oil
Optional: ½ cup Crumbled Goat Cheese or Gorgonzola for blue cheese lovers!
Dressing Ingredients:
2 Tbsp apple cider vinegar
2 Tbsp sherry vinegar
2 Tbsp minced shallot
2 tsp Dijon mustard
2 Tbsp maple syrup
1/2 cup olive oil
Salt and Pepper
Instructions:
1. Preheat the oven to 400° F. Line 2 sheet pans with parchment paper.
2. Toss bread in a bowl with 1 tbsp olive oil, salt and pepper. Lay in a single layer on a sheet pan. Bake in oven for 10 minutes, or until golden brown and crisp, tossing halfway through.
3. In separate bowl, toss butternut squash and brussels sprouts with 1 tbsp olive oil, salt and pepper. Lay on sheet pan and roast for 15-20 minutes, or until fork tender and slightly browned. Let cool slightly.
4. In a large bowl, combine the bread, roasted veg, apple, dried cranberries and pepitas.
5. Toss with dressing and season with salt and pepper. Add the baby kale and lightly toss just before serving. Top with optional cheese for garnish. Serve right away and enjoy!
Julianne Scott 