Butternut Squash Brussels Sprouts Panzanella
by Lidia Bastianich on Dec 9, 2021
This hearty seasonal salad works for just about any occasion but is especially perfect for a winter holiday meal.
During the making of Lidia Celebrates America: Overcoming The Odds, Lidia makes this dish for the final celebratory meal.
- Servings
- 5-6 servings
- Prep time
- 50 minutes
- Total time
- 50 minutes
- Course
- Salad
Tags
Ingredients
- 1 pound brussels sprouts, trimmed and halved
- 1 small butternut squash, quartered, seeded, and cut into 1-inch chunks (about 1 ¼ pounds)
- ¾ cup extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- ½ cup dried cranberries
- 10 ounces day-old whole-grain bread, tough crusts removed, cut into 1-inch cubes (about 6 cups)
- ½ cup toasted chopped walnuts
- ¼ cup balsamic or cider vinegar
- 6 cups loosely packed baby kale (optional)
Instructions
-
Preheat oven to 425 degrees with a baking sheet on the bottom rack.
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Toss the Brussels sprouts and squash in a large bowl.
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Drizzle with 3 tablespoons of the olive oil. Sprinkle with the thyme, ½ teaspoon salt, and several grinds of pepper.
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Spread on the baking sheet, roast until tender, tossing halfway through, about 25-30 minutes.
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Let the vegetables cool slightly, about 5 minutes.
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While the vegetables are roasting, put the cranberries in a small bowl, and add hot water to cover. Let soak until reconstituted, about 10 minutes.
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Drain, reserve soaking water.
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Put the warm vegetables in a large bowl with the bread, walnuts, and cranberries.
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Drizzle with the vinegar and the remaining 6 tablespoons olive oil. (If the bread is dry, sprinkle with a little of the soaking water).
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Let the bread soak up the juices, about 10 minutes.
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If using, add the kale, season with more salt and pepper, if needed.
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Toss and serve.