Holiday Panzanella

Holiday Panzanella

Course: Salad
Product Category: Focaccia & Ciabatta
Total Time: 25 minutes
Servings: 6 portions
Print Recipe



  • 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


  • 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


  • 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).


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