Panzanella of Plenty
Updated May 7, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large loaf whole grain bakery bread, cubed into bite-sized pieces
- 1cup extra virgin olive oil, divided in half
- 2cups Brussels sprouts, stems removed and halved lengthwise
- 1large butternut squash, peeled and cubed into bite-sized pieces
- 1large red beet, peeled and cubed into bite-sized pieces
- 2-3 tablespoons fresh thyme, chopped
- ⅔cup dried cranberries
- 20roasted chestnuts, peeled and chopped
- 1½cups spinach or dino kale, julienned
- 1½teaspoon sea salt
- Black pepper to taste
- ¾cup extra virgin olive oil
- ⅓cup balsamic vinegar
- ¼cup lemon juice
- ½cup natural apple cider
- ⅓cup honey (maple syrup for vegan)
- 3cloves roasted garlic, minced
- 1tablespoon sea salt, or to taste
- crispy shallots (vegan)
- creamy chèvre or ricotta salata, crumbled (vegetarian
- crispy pancetta or lardons (omnivorous)
Dressing
Optional Toppings
Preparation
- Step 1
Preheat oven to 350 degrees
- Step 2
Combine all dressing ingredients, whisking well, and set aside.
- Step 3
Toss brussels sprout halves, butternut squash cubes, and beet cubes with ½ cup extra virgin olive oil, sea salt and black pepper. Spread veggies in a single layer on a baking sheet or two. Sprinkle with chopped thyme and bake for 25 minutes, stirring once. Remove and place into a large salad bowl for later mixing.
- Step 4
Toss cubed bread with remaining ½ cup olive oil. Spread out on a sheet pan and toast for no longer than 10 minutes. They should be crispy on the outside, but still slightly soft inside. Set aside to cool.
- Step 5
In the salad bowl with the roasted vegetables, add the cranberries, chestnuts and leafy greens. Add the croutons and mix all ingredients evenly. Pour the dressing over the salad, tossing again, and let it all marinate for about 10 minutes. Add any optional toppings and serve at room temperature.
Private Notes
Comments
I completely agree with using less oil. However, Chestnuts are actually about 1/3 the calories of Walnuts.
holy cow this is fattening even without the dressing! no need to use so much oil ... I made it with lower cal nuts (walnuts, not chestnuts) and less bread and oil and it was delicious.
A great side for Thanksgiving if you’re ready for LOTS of prep work. I’ve done it for 2 years, might do it again leaving out the bread, or lessening it. I’d increase the beets (since they’re so pretty) and lessen the Brussels sprouts, since they’re less popular. Also, it serves many more than 8-10; don’t be tempted to double the recipe if you have 15-20, as a side, that is...
I made this a few days before the holiday, I decreased the oil as others suggested the bread was a little too much too this salad stands on its own as a main dish I feel it would make a good for lunch omitted the chestnuts added feta and spinach instead of kale made in small batch it’s totally satisfying and beautiful my coworkers were ogling i!,
Enjoyed this, though had to sub a few things for allergies and played around with the dressing. It’s just a nice salad with some fun breadcrumbs. Roasted veg were great. Make and adjust as you will.
This is delicious and absolutely beautiful! Next time, I will cut the dressing in half - it made way too much.