Our family decided to do Christmas dinner potluck style. I was trying to find a side dish that would impress, but would travel well and wouldn't require me to use a lot of space in the kitchen at the host's home. This dish did not disappoint. It was so delicious!
Fall Panzanella Salad with Squash and Focaccia Croutons
Ingredients
1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped)
1 large shallot, thinly sliced
1 cup pomegranate arils
kosher salt and ground black pepper, to season
for the roasted squash and focaccia croutons:
6 ounces focaccia bread, sliced into ½-inch cubes
1 medium delicata squash (roughly 1 pound), deseeded and sliced into ½-inch cubes (can be substituted with other squash, such as butternut)
4 tablespoons olive oil, divided
6 tablespoons grated parmesan, divided
4 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme), divided
1 teaspoon garlic powder, divided
kosher salt and ground black pepper, to season
for the maple mustard vinaigrette:
⅓ cup extra-virgin olive oil
¼ cup whole grain mustard
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely chopped or grated
kosher salt and ground black pepper, to season
Directions
Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up and set aside.
Prepare the squash and focaccia: Place the delicata squash in a large bowl with half of the olive oil, parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the prepared baking sheet. To the same bowl used to season the squash, add the focaccia and remaining olive oil, parmesan, chopped herbs, and garlic powder. Toss to combine well and set aside.
Roast the squash and focaccia: Transfer the squash to the oven and par-roast 10 minutes. Remove from the oven and transfer the seasoned focaccia to the baking sheet with the squash, arranging such that everything has enough room to roast. Return to the oven and roast for 10-12 minutes longer, until the squash is tender with golden edges and the focaccia is golden and crisp. Remove from the oven and set aside to cool.
Prepare the maple mustard vinaigrette: Meanwhile, combine all listed ingredients in a small bowl, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. Set aside.
Massage the kale: Place the kale and shallots in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green and slightly wilted. Set aside.
Fall panzanella salad assembly: To the massaged kale, add the roasted squash and focaccia croutons and pomegranate arils. Drizzle the maple mustard vinaigrette over top, then toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!
Original link:
https://playswellwithbutter.com/fall-panzanella-salad/
