Go Back
Print
Fall Panzanella with Herb Roasted Vegetables and Cider Vinaigrette
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 5 people
Author: The Sea Salt
Ingredients
  • 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
For Dressing
  • 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
Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. 


  2. 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. 


  3. 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. 


  4. 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. 


  5. 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. 


  6. 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.