Recipes: Panzanella Salad with Roasted Butternut Squash & Maple Dijon Vinaigrette

• Prep Time:30 minutes
• Cook Time:45 minutes
• Serves:8

 

Tagged:
bread salad, christmas, food channel, holiday, maple dijon vinaigrette, panzanella, recipe, roasted butternut squash, salad, side dish, thanksgiving, tradition,

Celebrate autumn with this colorful twist on Panzanella Salad made with cornbread croutons, roasted butternut squash, salty-crisp bacon, sweet sun-dried cranberries and fresh salad greens tossed in tangy maple Dijon vinaigrette. Prepare the cornbread croutons and vinaigrette ahead for easy serving.

 

Find our full Traditional Holiday Meal with all twelve recipes at this link.

 

Foodie Byte

Panzanella salad is also known as Bread Salad--a great way to use up crusty bread that has gotten hard. No waste!

Ingredients

1 (8.5 oz. package) cornbread mix prepared in 9”x 9” pan
1 tablespoon olive oil
1 small butternut squash, peeled, seeded, cut into 2-inch pieces
1 small acorn or sweet dumpling squash, seeded, sliced
1 tablespoon olive oil
Kosher salt and black pepper to taste
1/2 cup extra virgin olive oil
3 tablespoons Dijon mustard
3 tablespoons best quality maple syrup
1 tablespoon apple cider (optional)
1/4 cup apple cider vinegar
1/8 teaspoon each kosher salt and black pepper
1 (5 oz.) package fresh arugula/spinach lettuce blend
1/4lb. bacon, 1-inch dice, cooked crisp
1/2 cup dried cranberries

Preparation

Preheat oven to 400°F.
To prepare cornbread croutons: cut cooled cornbread into 1-inch cubes; arrange on baking sheet. Drizzle with 1 tablespoon olive oil and toast for 10 minutes, or until lightly browned. Reserve.
To prepare roasted squash: combine butternut squash, acorn squash and 1 tablespoon olive oil in bowl and toss to blend. Season with salt and black pepper; transfer to sheet pan and roast for 30 minutes or until tender, turning as needed to evenly roast. Reserve.
To prepare vinaigrette: combine ½ cup olive oil, Dijon mustard, maple syrup, apple cider, cider vinaigrette, salt and black pepper in jar; close lid and shake to blend. Taste and adjust seasoning; reserve.
To assemble salad: combine lettuce blend, bacon, cranberries and roasted squash in large bowl, toss with vinaigrette as needed. Add croutons and gently toss; serve immediately.

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