Recipe: Winter panzanella salad
This recipe was provided by Matt Stickle, chef at Hotel Murano Bite restaurant, during our recent Do Something Healthy event in Tacoma, Washington. It will make four salads.
6 cups artisan bread (rosemary or sourdough) cut into 1-inch cubes
1 cup olive oil
1 butternut squash, peeled, seeds removed
1 teaspoon fresh sage
1 cup arugula
1/2 cup julienned red onion
1/4 cup pomegranate seeds
8 ounces crumbled goat cheese
1 cup walnuts, toasted in oven for 5 minutes
Salt and pepper to taste
Sherry vinaigrette (recipe below)
2 teaspoons Dijon mustard
1 cup sherry wine vinegar
1 shallot, minced
2 garlic cloves, minced
3 cups olive oil
1 tablespoon honey
Salt and pepper, to taste
Toss bread cubes and 1/2 cup of olive oil in a bowl to coat bread. Place on baking sheet and toast until golden brown.
Dice butternut squash into 1-inch cubes. Toss cubed squash, sage, salt and pepper. Place on baking sheet and roast at 375 degrees for 20 minutes or until tender.
Remove and let cool. If you don’t like a strong onion flavor, place onion in a bowl with some sherry vinegar for 10 minutes and strain.
To assemble, place bread, onion and butternut squash in a large bowl and add arugula and sherry vinaigrette. Toss gently with hands.
Place on plates or serving dish. Garnish with goat cheese, walnuts and pomegranates.
For salad dressing, whisk together the vinegar, mustard, garlic and shallots in a large bowl. Slowly stream oil to emulsify and season with honey, salt and pepper. Drizzle over salad ingredients.
You can download a free booklet of this and other Do Something Healthy recipes from the MultiCare Center for Healthy Living website.