Rustic Harvest Panzanella
Embrace the flavors of autumn with this rustic panzanella - a delightful mix of juicy roasted butternut squash, crunchy apples, tart cranberries, and toasted pecans, all tossed with crusty bread and dressed in a tangy maple balsamic vinaigrette. A perfect blend of sweet, savory, and nutty notes, this dish is a celebration of autumnal abundance.
ingredients
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 cups cubed day-old crusty bread
- 2 apples, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1 small red onion, thinly sliced
- 4 cups baby spinach leaves
- 1/4 cup crumbled feta cheeseMaple Balsamic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with dried thyme, salt, and black pepper. Toss to coat evenly. Roast for 25-30 minutes, until tender and slightly caramelized. Set aside to cool.
- 2.
In a large mixing bowl, combine the cubed bread, diced apples, dried cranberries, toasted pecans, and red onion.
- 3.
In a small bowl, whisk together the ingredients for the maple balsamic vinaigrette: olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- 4.
Drizzle the vinaigrette over the bread mixture and toss gently to coat. Let the mixture sit for 5 minutes to allow the bread to absorb some of the flavors.
- 5.
Add the roasted butternut squash, baby spinach, and crumbled feta cheese to the bowl. Toss everything together to combine.
- 6.
Serve immediately and enjoy the symphony of autumn flavors in every bite!
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