by fiveandspice
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thehappycook's Testing Notes:
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Expand6 cups 1-inch cubes of good, crusty sourdough, a day old Ask a question about this ingredient
2 1/2 cups butternut squash, peeled and cut in 1 inch cubes (about 1/2 squash) Ask a question about this ingredient
1 large purple beet, peeled and cut into 1 inch cubes Ask a question about this ingredient
2 cups very thinly sliced cavolo nero (Tuscan kale) Ask a question about this ingredient
1/2 cup finely diced, red onion Ask a question about this ingredient
1 crisp, tart apple (Granny Smith or Braeburn, or your preference), cored and cut into cubes Ask a question about this ingredient
10 ounces smoked mozarella, cut into 1/2 inch cubes (the salad is also quite tasty, not surprisingly, with crumbled blue cheese, if you prefer that.) Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon maple syrup Ask a question about this ingredient
1 teaspoon grainy mustard Ask a question about this ingredient
1/8 teaspoon crushed garlic (I know that seems like a weird amount, but I just don't like my salad dressings very garlicky. You can add more if you like more.) Ask a question about this ingredient
Preheat your oven to 425F. Toss the beet cubes with a small amount of olive oil and a sprinkling of salt and pepper. Spread them in a baking pan and pop them into the oven. Roast until just for tender, about 40 minutes.
Ask a question about this stepIn the meantime, toss the butternut cubes with a bit of olive oil, salt and pepper, spread them in another baking pan and roast alongside the beets until tender, but not about to fall apart. About 20-25 minutes.
Ask a question about this stepTake the butternut squash and the beets out of the oven as they are finished and set aside to allow them to cool for a while.
Ask a question about this stepIn a very large sautee pan, heat about 2 Tbs. olive oil over high heat until shimmering. Toss in the bread cubes and toss them around. Cook, tossing frequently, until they become golden browned, 10ish minutes. Take off the heat and set aside.
Ask a question about this stepAt this point, slice the kale and the red onion and put them in a large salad bowl. In a small bowl, whisk together all of the dressing ingredients except the olive oil. Then, gradually whisk in the olive oil to emulsify. Pour about half of the dressing in with the kale and onion and toss to coat.
Ask a question about this stepOnce the bread, butternut squash, and beets are lightly warm, but not hot toss them with the kale and onion in the bowl. Add the rest of the dressing and toss more. Finally, add the cheese and apple pieces (and a few sliced sage leaves, if you wish) and toss thoroughly until everything is well combined. If you like your salad with more dressing, feel free to double the dressing amount. I've always preferred 'scantily clad' salads, but this has been a bone of contention at times in my family since others prefer thoroughly drenched salads.
Ask a question about this stepServe immediately, or allow to sit for about a half hour at room temperature before serving to allow the bread to soften and the flavors to mingle.
Ask a question about this stepThank you! I love panzanella too! I love how adaptable it is to whatever vegetables and fruit are in season! Lately I've been making it with peaches, tomatoes, arugula, and mozzarella!
That sounds really good, I too love how adaptable it is and I often have as a meal, nothing else needed. Delicious!
I stumbled upon some Tuscan kale at a farmers' market and bought it just because it was so pretty and green. Now, I'm trying to figure out what to do with it. This salad is a great start!
By the way, the woman I bought it from said, the finer and smaller you chop kale, the more nutrients you will derive from it. Apparently, it is difficult to digest in large pieces, so you lose out on some of the vitamins, etc.
Thanks for sharing your recipe!
That's so interesting! Thanks for sharing. And enjoy your kale!
Thank you!
Miranda is an editor at Food52.
Panzanella my favorite! This is wonderful.