Butternut Panzanella Salad

Post image for Butternut Panzanella Salad

By Nancy Buchanan

47 comments

27/11/2011

by Nancy Buchanan on November 27, 2011

So, did you gobble till you wobble’d?

I know I did.. between having a houseful of teenagers on Wednesday, Thanksgiving, and dinners out to celebrate a birthday, my pants are feeling a wee bit snugger than they did at the beginning of last week. It definitely “tis the season” – which for me means I need to lighten up between  between all the bouts of celebratory meals headed my way.  Is this sounding just a little familiar? Yeah, I thought so.

So, what do you do to lighten up your eating?

For me, I try to keep it simple…. and manageable.. and stuff that my family will not only eat, but actually enjoy.

Butternut Panzanella Salad BC2 Butternut Panzanella Salad

Which means that I make more hearty salads and soups for dinner.  I love that I can prep everything ahead and put them together right before we eat – which is always a good thing but even better at this time of  year when it seems there simply aren’t enough hours in the day and  cooking  takes a back seat to other demands for my time. So, I am always  looking for new combinations and riffs on  the classics to keep it interesting… and nutritious!  This salad is a great example of what I’m talking about. It’s hearty enough  without meat but also pairs well with  a roasted chicken.. which is also a great thing to make during this time of the year …. but that’s another story!

Butternut Panzanella Salad

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Yield: 4 servings

To make this even easier, use pre cut chunks of butternut squash. If you can't find marcona almonds, pecans would be delicious in the salad as well. I used arugula but you could also use watercress. Radicchio would also be a great addition to this salad.

Adapted from Roasted Panzanella With Chili Croutons b y David Suarez

Ingredients

  • Croutons
  • 6 cups day old baguettes, cut into 1 1/2 inch pieces
  • 3 Tbsp. olive oil
  • 1/2 tsp. chile powder
  • salt
  • Salad
  • 3 small shallots, peeled and sliced 1/8 inch thick
  • 4 cups peeled and seeded butternut squash, cut into 1 1/2 inch chunks
  • 1 1/2 cups sliced mushrooms (cremini, shitake and or oyster)
  • 1/2 cup marcona almonds
  • 6 cups arugula, washed and dried
  • 6 Tbsp. crumbled goat cheese or feta cheese
  • 6 Tbsp. olive oil
  • 4 Tbsp. sherry wine vinegar
  • salt and pepper

Instructions

  1. To make the croutons, pre heat the oven to 400 degrees. Spray a sheet pan with cooking spray. Add the cut up baguette cubes and toss with 3 Tbsp. olive oil and season with chile powder and salt. Bake croutons until crisp and brown, about 15 - 20 minutes. Remove from oven and cool.
  2. Increase oven temperature to 450 degrees. Spray a large sheet pan with cooking spray. Add the butternut squash and mushrooms. Drizzle with 2 Tbsp. olive oil and season with salt and pepper. Roast until the squash is tender and the mushrooms are brown, about 25 minutes. While the squash is roasting, combine the shallots and sherry vinegar in a medium bowl. Add the remaining olive oil to the sherry vinegar and season with salt and pepper.
  3. To make the salad combine the arugula, butternut squash, mushrooms, arugula and croutons in large salad bowl. Drizzle with the sherry vinegar dressing and toss thoroughly to coat. Divide mixture among plates/shallow bowls. Garnish with the marcona almonds and the goat/feta cheese. Serve.
http://www.acommunaltable.com/butternut-panzanella-salad/

 

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{ 47 comments… read them below or add one }

heather November 28, 2011 at 5:40 am

“Eat but actually enjoy” is something that I strive for daily not only at home, but also at work in recipe and meal recommendations for clients. This is a lovely salad. Beautiful to look at and undoubtedly delicious to eat. Last Autumn I used roasted butternut and garlic, caramelized red onions, basil and seeded bread cubes. I like this twist AND have all the ingredients at home… think I’ll sprinkle a few pomegranate arils over top!

Cheers,

*Heather*

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Nancy November 28, 2011 at 8:53 pm

Hi Heather!! Love that motto!!! Butternut squash and caramelized red onions?? Now that is a fabulous combination!!! The pomegranate seeds would be delicious with this!!!

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Lora @cakeduchess November 28, 2011 at 7:09 am

I am always searching for new ways to make healthy and enjoyable meals for my family. I LOVE this salad! I <3 butternut squash and cannot wait to make this. I hope your holiday was lovely, Nancy. xx

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Nancy November 28, 2011 at 8:52 pm

Hi Lora!! I had an absolutely amazing Thanksgiving.. my oldest was home from college and we celebrated my other son’s birthday!! It isn’t always easy to make meals that are nutritious and enjoyed by everyone in the family is it??

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Deliciously Organic November 28, 2011 at 7:41 am

I love any meal that you can prep ahead of time. Love this!

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Nancy November 28, 2011 at 8:49 pm

Me too Carrie!! I always feel so virtuous when I’ve got dinner all ready to go hours before we are ready to eat!!!

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Lentil Breakdown November 28, 2011 at 8:17 am

Lovely salad! The way I cut back is to only eat one pie myself and banish the rest of the leftover pie from my abode. That way I only go up one pants size!

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Nancy November 28, 2011 at 8:49 pm

ROFLMAO!! I love it!! I was able to resist the pie this year… but the pear tart? No go… I think I ate about 1/2 of it…. oye….

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Lana @ Never Enough Thyme November 28, 2011 at 8:25 am

What a lovely panzanella for winter time. I always think of panzanella as a summer salad, but this takes that classic to another, most delicious, level. This is definitely on the to-try list for me!

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Nancy November 28, 2011 at 8:45 pm

I hope you like it Lana!! I’ve always thought of panzanella as summer salad too but when I thought about it, this makes perfect sense. One of those “why didn’t I think of this” moments!

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Heather | Farmgirl Gourmet November 28, 2011 at 8:29 am

What a gorgeous salad Nancy!! I love this idea!! Adding this to the list to make for sure (I still have 12 more butternuts from this years harvest). Thank you for sharing!

Heather

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Nancy November 28, 2011 at 8:44 pm

I am so jealous… fresh butternut squash… sigh…
I hope you enjoy the salad!!

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Priscilla - She's Cookin' November 28, 2011 at 9:01 am

Gorgeous colors and flavors in this panzanella! If it’s healthy, delicious, and can be prepped ahead of time – I’m all in :)

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Nancy November 28, 2011 at 8:44 pm

Thanks Priscilla!! This time of year I need all the recipes like this I can get!

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Julia November 28, 2011 at 9:17 am

I just love your blog! You’re recipes, one after another, have me drooling!

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Nancy November 28, 2011 at 8:43 pm

Hi Julia!!

Thank you for such a sweet comment!!! I am so glad that you enjoy it – it is such a pleasure for me to share my obsession with others who love food too!!!

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the urban baker November 28, 2011 at 9:25 am

shallots and day old bread – you kind of can’t go wrong with those two ingredients! this looks great, Nancy!

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Nancy November 28, 2011 at 8:42 pm

I totally agree Susan!!! My son kept snitching croutons off the sheet pan….. fortunately, I made lots!!

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Lucy Lean November 28, 2011 at 10:28 am

I love a salad that is satisfying enough to be a meal – this looks like the perfect salad for me – although I would swap in some blue cheese instead of the goat cheese (not a fan!)

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Nancy November 28, 2011 at 8:41 pm

Oooh… blue cheese would be awesome in this salad!!! My waistline wishes I did not love goat cheese… sadly, I’ve never met a cheese I didn’t like….

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Lori November 28, 2011 at 12:21 pm

Just the mention of butternut squash means I’m in! I have a large butternut squash on my counter waiting for another round of soup, but I will definitely save some of the roasted squash for a salad like this. Can’t wait to try it Nancy! I hope you had a wonderful Thanksgiving.

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Nancy November 28, 2011 at 8:40 pm

You too Lori! it was a truly wonderful holiday – having my oldest home from college was truly special!!

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Brandon @ Kitchen Konfidence November 28, 2011 at 2:01 pm

How interesting… I was searching for an autumn or winter panzanella last night. Too bad I didn’t check my RSS reader!

I landed on a Food Network recipe made with roasted butternut squash, brussels sprouts, red onion and parsley. I prepared some components last night, but I am serving it this evening. We shall see how it turns out :)

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Nancy November 28, 2011 at 8:40 pm

Oooh… can’t wait to see it on the blog!! Sounds delicious – I love every single component!!

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Sylvie @ Gourmande in the Kitchen November 28, 2011 at 4:14 pm

Roasted butternut squash is so good! Now that’s my kind of meal right there.

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Nancy November 28, 2011 at 8:29 pm

Me too Sylvie!! I hope one of these days we meet in person… we’ve got such similar tastes!

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Barbara | Creative Culinary November 28, 2011 at 4:37 pm

This look fabulous Nancy; I did not over indulge for the holiday but I always love a dish like this for dinner; something light and flavorful and even meatless. LOVE!

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Nancy November 28, 2011 at 8:29 pm

Good for you Barb!! Wish I could say the same but between the holiday and birthday…. there was simply no hope!

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Allison [Girl's Guide to Social Media] November 28, 2011 at 7:58 pm

I am a huge fan of hearty soups and salads this time of year.

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Nancy November 28, 2011 at 8:28 pm

Hopefully I’ll have some other great ones to share soon!

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emily November 29, 2011 at 12:03 pm

How much sherry vinegar? It is not listed in the ingredients.

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Nancy November 30, 2011 at 8:04 am

Hi Emily!!
It’s 4 Tbsp. – I went back and amended the recipe so if you print it out now, it will have the sherry vinegar included!! Thanks for catching that… can’t believe that I missed it!

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justine November 29, 2011 at 1:21 pm

how much sherry vinegar do you use? i couldn’t see it in the ingredients list.

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Nancy November 30, 2011 at 8:04 am

Hi Justine!! Ooops!!! It is 1/4 cup… I went back and amended the recipe!! Thanks for the catch.. I definitely need a good proofreader!!

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Juan November 29, 2011 at 1:53 pm

Nancy! This looks gorgeous! Cannot stop drooling over the pictures. One of the best salads I’ve come across lately. Using it on my next tapas dinner for sure!

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Nancy November 30, 2011 at 8:03 am

Thanks Juan!! Hope you enjoy it!!

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Magic of Spice November 29, 2011 at 4:57 pm

This looks so delicious Nancy!
Hope you and your family had a wonderful Thanksgiving :)

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Nancy November 30, 2011 at 8:02 am

Aww.. thanks!!! Had a wonderful Thanksgiving and hope you did too!!

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Marla November 29, 2011 at 6:15 pm

A butternut panzanella salad is so creative! Love this idea Nancy…and the lighter touch :)

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Nancy November 30, 2011 at 8:02 am

Thanks Marla!! I thought you might like this one!

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aida mollenkamp November 30, 2011 at 7:41 am

Nancy, this butternut panzanella looks and sounds fabulous. I also like that it’s filling at the same time it’s better for you than all those Thanksgiving leftovers!

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Nancy November 30, 2011 at 8:01 am

Much and all as I love my mom’s potatoes hashed in cream, you are right… it’s not nearly as “good” for me as this!

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Emily (roots+platters) November 30, 2011 at 7:56 am

Oh, this looks like a breath of fresh air after all of that Thanksgiving food! I love how you’ve used fall/winter flavors of butternut squash, yet it is still light and refreshing. I think I’ll make this for dinner tonight… with some roasted chicken on the side. :)

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Nancy November 30, 2011 at 8:01 am

Hi Emily!! That sounds like a fabulous idea!!! I truly love all the dishes associated with Thanksgiving but I definitely needed a break after all that indulgence!!

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Zesty Cook November 30, 2011 at 10:07 am

Marcona almonds are a favorite of mine! What a great idea to put them in salads. This is definitely a fancy and “grown up” salad, and also perfect for fall :)

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sippitysup November 30, 2011 at 10:11 am

Season and delicious. If it is a bit lighter too. All the more room for dessert. Might as well stretch the limits on those pants, huh? GREG

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Georgia Pellegrini November 30, 2011 at 4:26 pm

Beautiful salad! I didn’t gobble as much as I thought I would but there’s always Christmas!

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