Butternut Panzanella Salad
Turn over a new leaf with this delicious and healthy Roasted Butternut Squash Panzanella Salad.
Ingredients
- Sherry Vinaigrette:
- 6 Tablespoons extra virgin olive oil
- 4 Tablespoons Sherry Wine Vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon smoked Spanish paprika
- ¼ – ½ teaspoon chile powder or pimento de espellete
- Croutons
- 6 cups day old baguettes cut into 1 1/2 inch pieces
- 4 Tablespoons Sherry Vinaigrette
- Salt and pepper to taste
- 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
- 2 Tablespoons olive oil
Instructions
-
To make the vinaigrette: Combine all the ingredients in a small screw top jar. Shake to combine.
-
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 4 tablespoons Sherry Vinaigrette.
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Bake croutons until crisp and brown, about 15 – 20 minutes. Remove from oven and cool.
-
Increase oven temperature to 450 degrees.
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Spray a large sheet pan with cooking spray. Add the butternut squash and mushrooms.
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Drizzle with 2 Tbsp. olive oil and season with salt and pepper.
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Roast until the squash is tender and the mushrooms are brown, about 25 minutes.
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While the squash is roasting, combine the shallots with ¼ cup of the sherry vinaigrette. Set aside.
-
To make the salad combine the arugula, butternut squash, mushrooms, and croutons in large salad bowl.
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Drizzle with 2 Tablespoons of the sherry vinaigrette dressing and toss thoroughly to coat.
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Divide mixture among plates/shallow bowls.
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Garnish with the marcona almonds and the goat/feta cheese. Serve.
Source: www.acommunaltable.com
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