Fall Panzanella with Herb Roasted Vegetables and Cider Vinaigrette
My friend has been making me the most gorgeous sourdough loaves but it got so dry last week that the one I had got rock hard and was not easy to just eat as toast. I have been trying to think of ways to use it and this Fall panzanella did the trick.
Roasting the veggies with thyme adds an herbal note, and the addition of apples a bit of sweetness, while the 4-ingredient vinaigrette is punchy and acidic, tying it all together really nicely.
Have fun!
- 1/2 medium delicata squash (or one small squash) cut in half, seeded and sliced into 1/2 inch thick slices
- 10 or so brussel sprouts, trimmed and cut in half
- 5 sprigs fresh thyme
- kosher salt and fresh ground black pepper
- extra virgin olive oil
- 1 small shallot, sliced thin
- 3 cup 1-2 inch pieces chopped sourdough (mine was a little on the stale side which is almost preferred to have it hold up better when it is dressed)
- 2 big handfuls baby kale (or more if you want to stretch the salad a bit)
- 1/2 cup shaved parmesan
- 1 fuji or honeycrisp (or whatever is looking good and crispy), sliced thin
- 1 Tbsp dijon mustard (not deli, yellow or stoneground)
- 1 Tbsp honey
- 1/4 cup apple cider vinegar
- 1/8 cup extra virgin olive oil
- 1/2 tsp kosher salt
- a few grinds fresh ground black pepper
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Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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Lay out brussel sprouts and squash, drizzle with olive oil, sprinkle with salt and pepper to taste and mix around a little using your hands. Lay thyme sprigs on top of the veggies and cook in the middle of the oven to 10 minutes.
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Meanwhile, chop the sourdough. After 10 minutes, remove the veggies from the oven, give them a little turn (remove any thyme that may look like it is burning a little) and add the bread. Put back in the oven for 5 more minutes.
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Make the dressing by combining all the ingredients but the olive oil in a medium bowl and whisking together until combined. Slowly drizzle in the olive oil while you continue to whisk so that it becomes totally emulsified and homogenous. Set aside.
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When the veggies and bread come out of the oven throw the shallots on top and mix around a little bit. Let cool to room temp.
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In a a large bowl combine the kale with the veggie/bread mixture, add the apples and the parmesan and dress with the dijon cider vinaigrette (to your liking depending on how much kale you added, and how much dressing you like). Season with salt and pepper if necessary and serve immediately.
