Recipes - print - Panzanella Salad with Winter Vegetables

Panzanella Salad with Winter Vegetables - Recipe

This colorful side dish provides lots of flavor with either potatoes or squash. It is a great dish in which to use your end of the summer vegetables.
view recipe online:
Panzanella Salad with Winter Vegetables Recipe
  • Preheat oven to 400°.
  • Melt butter in skillet oven medium heat.
  • Add garlic, thyme, herbs de provence and the bread cubes.
  • Stir to coat.
  • Add grated cheese and stir.
  • Transfer bread to a baking sheet and sprinkle with salt and pepper. Toss again.
  • Bake, stirring occasionally with a wide spatula, scraping across the bottom so that the cheese and seasonings don't stick and burn.
  • Bake until lightly browned. (Approximately 15 minutes)
  • Set aside to cool.
  • Soak sliced onion in vinegar and a pinch of salt for at least 15 minutes. This is called blooming the onion, which mellows it's flavor.
  • Toss sweet potatoes with 2 tablespoons of olive oil, sage, salt and pepper and Brussels sprouts.
  • Arrange in a single layer on a baking sheet and bake at 400° until the potatoes and Brussels are tender. (15-20 minutes)
  • Allow to cool.
  • Into the onions, pour 1/2 cup of olive oil and season with pepper. If not serving the salad right away, this can be kept in a separate container and refrigerated until ready to serve.
  • In a large bowl, combine the potatoes, Brussels and croutons.
  • Add onion vinaigrette and toss.
  • Add parsley, toss again.
  • Taste and adjust seasoning with salt and pepper.
  • Garnish with more grated parmesan cheese and serve.
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: baking sheet, medium bowl, skillet, large serving bowl
Servings: 8
-1/4 cup butter unsalted
-2 teaspoons garlic finely chopped
-2 teaspoons fresh thyme - finely chopped
-6 cups french of sour dough bread - cubed
-1 tablespoon Herbs de Provence
-6 tablespoons fresh parmesan or asiago cheese - grated
- salt and pepper to taste
-1/2 small red onion - thinly sliced or diced
-3 tablespoons sherry vinegar
-1 pinch salt
-4 cups sweet potatoes peeled and cubed
-1/2 cup olive oil plus 2 tablespoons
-1 tablespoon fresh sage - chopped
- pepper to taste
-1/2 pound Brussels sprouts trimmed and halved
-1/2 cup fresh parsley - loose chopped