Holiday Panzanella
Servings: 6 portions
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Ingredients
Dressing:
- 3 tbsp Red wine vinegar
- 1 tbsp Balsamic vinegar
- 2 tbsp Maple Syrup
- 2 tsp Dijon mustard
- 1/2 cup Extra virgin olive oil
- to taste Salt & Pepper
Salad:
- 1 Tribeca Oven Ciabatta Loaf
- 1/2 Red onion thinly sliced
- 12 oz Butternut squash peeled, cubed, and seeded
- 10 oz Brussels sprouts shredded
- 2 tbsp Extra virgin olive oil
- 5 oz Baby spinach
- 1/2 cup Blue cheese crumbles
- 1/2 cup Dried cranberries
- to taste Salt & Pepper
Instructions
- Preheat oven to 375°F.
- Cut the Tribeca Oven Ciabatta Loaf into cubes, bake until golden brown.
- Make salad dressing, whisk together red wine vinegar, balsamic vinegar, maple syrup and Dijon mustard. Slowly whisk in extra virgin olive oil. Season to taste with salt and black pepper.
- Place croutons and onion in the salad bowl and pour ½ cup dressing over all of it so it softens up slightly.
- Place butternut squash cubes on a nonstick baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10 minutes.
- Add shredded Brussels sprouts to baking sheet, toss together and place back in the oven for 10 minutes or until squash is cooked and Brussels sprouts are slightly crispy.
- Place squash, Brussels sprouts, spinach, blue cheese, and cranberries in the serving bowl with croutons and red onion.
- Pour additional dressing over salad and then gently toss together. (You may not use all the dressing).