Fall Panzanella Salad
This crusty bread salad is loaded with delicious fall flavors. It is the perfect side dish for Thanksgiving.
This crusty bread salad is loaded with delicious fall flavors. It is the perfect side dish for Thanksgiving.
- 1 clove garlic minced
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/2 cup dried cranberries
- 3 cups chopped kale
- kosher salt and black pepper to taste
- 1/2 cup pepitas
- 1 loaf rosemary olive oil bread, cut into 1-inch cubes (
- 1 small butternut squash, peeled, seeded, and cut i
- 3/4 lb. brussels sprouts ends trimmed and cut in half
- 1/3 red onion sliced
- 1 tablespoon private selection extra virgin olive oil
- 1 large honeycrisp apple cored and chopped
- 4 oz goat cheese
- 2 tablespoons kroger apple cider vinegar
- 1 tablespoon private selection pure maple syrup
- 2 teaspoons kroger dijon mustard
- Carbohydrate 9.98089731884041 g
- Cholesterol 11.1980616245 mg
- Fat 10.6261050367828 g
- Fiber 2.28990196663693 g
- Protein 6.71672915659883 g
- Saturated Fat 4.01743659320662 g
- Serving Size 1 1 Serving (80g)
- Sodium 85.6705202377779 mg
- Sugar 7.69099535220348 g
- Trans Fat 0.518886374419222 g
- Calories 153 calories
Step-by-step
- Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside.
- Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and pepper, to taste. Place the pan in the oven and roast for 35-40 minutes. Remove from the oven and let cool to room temperature.
- While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
- In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve.
- Note-this salad is best the day it is made.
My Fall Panzanella Adventure: A Thanksgiving Side Dish That Steals the Show
Thanksgiving. The word conjures images of family gathered around a table laden with food, the aroma of roasting turkey filling the air, and the comforting feeling of togetherness. But for me, Thanksgiving isn't complete without a truly spectacular side dish – something that holds its own against the star of the show, the turkey, and adds a unique, delicious twist to the traditional feast. This year, that side dish was my Fall Panzanella Salad. I’d always loved the idea of panzanella, that rustic Italian bread salad, but I wanted to put my own fall spin on it, infusing it with the rich flavors of the season.
The journey began with a trip to the farmer's market. The vibrant colors of the butternut squash, the plumpness of the Brussels sprouts, the crispness of the apples – it all called to me. I envisioned a salad bursting with autumnal hues and tastes, a perfect complement to the savory turkey and creamy mashed potatoes. I knew I wanted to use my favorite rosemary olive oil bread, its fragrant herbs enhancing the earthy notes of the roasted vegetables. The sweetness of dried cranberries and the crunch of pepitas promised a delightful textural contrast, while the tangy goat cheese added a creamy element that would balance the whole thing perfectly. The preparation itself was surprisingly straightforward, a welcome aspect when you’re already juggling numerous Thanksgiving dishes. Roasting the vegetables brought out their natural sweetness and created a wonderful depth of flavor. The homemade dressing, a simple combination of olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic, was the perfect finishing touch, tying all the components together seamlessly.
The result exceeded all my expectations. The Fall Panzanella Salad was a triumph. The toasted bread cubes, crisp and flavorful, provided a satisfying crunch. The roasted vegetables were tender and sweet, their flavors perfectly enhanced by the herbs and spices. The dressing was vibrant and tangy, adding a burst of freshness to each bite. And the combination of textures and flavors – crunchy, creamy, sweet, and savory – was simply divine. This wasn’t just a side dish; it was a culinary masterpiece, a conversation starter, and a dish that my family raved about long after the last bite was taken.
Beyond the deliciousness, this salad holds a special place in my heart because it represents the essence of Thanksgiving for me: a celebration of the bounty of the season, a testament to the joy of creating something beautiful and delicious, and a reminder of the importance of sharing good food with loved ones. It’s a dish that is both simple and elegant, rustic and refined. And while I may tweak the recipe slightly year after year – maybe adding some pecans next time, or experimenting with a different type of cheese – the core elements will always remain: the perfect marriage of fall flavors, the comforting warmth of roasted vegetables, and the satisfying crunch of toasted bread. It's a recipe that I will cherish, not only for its taste, but for the memories it evokes, the moments of connection it facilitated, and the joy it brings to our Thanksgiving table every year. This Fall Panzanella Salad isn't just a dish; it's a Thanksgiving tradition.
The beauty of this salad lies not just in its flavor profile, but also in its versatility. It's the kind of dish that can be made ahead of time, freeing up valuable time on Thanksgiving Day. The flavors meld beautifully overnight, enhancing the overall experience. Plus, it’s surprisingly adaptable. Feel free to substitute ingredients based on your preferences and what’s available. Different types of squash, various greens, even different nuts and seeds – all can be incorporated to create a unique and personalized version of this delicious salad. The possibilities are endless!
So, if you’re looking for a side dish that will impress your guests and add a touch of autumnal elegance to your Thanksgiving table, I highly recommend giving my Fall Panzanella Salad a try. It’s a recipe that’s both delicious and easy to make, and it’s sure to become a new family favorite. Trust me on this one: this salad is more than just a side dish; it's an experience.
