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thanksgiving panzanella salad recipe

Written on Monday, August 22, 2016 | 9:12:00 AM



SERVES 6–8, OR MORE WITH SMALLER PORTIONS

Ingredients : 
- 1 medium butternut squash, cubed into 1-inch (2.5-cm) pieces (about 4 cups [560 g])
- 1 tsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 6 cups (520 g) cornbread, cut into 1-inch (2.5-cm) cubes
- 8 cups (536 g) kale leaves

DRESSING
- 2 tsp (10 ml) Dijon mustard
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 ml) apple cider vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- ⅓ cup (80 ml) extra virgin olive oil
- Preheat oven to 400°F (204°C).

Preparation Method :
1) Toss squash with olive oil, salt and pepper, then place on a baking sheet in a single layer. Roast for 30 minutes until just tender. Remove from oven and set aside.

2) If using fresh cornbread, place cubes in a single layer on a baking sheet and place into the 400°F (204°C) oven. Bake for 5 minutes until cornbread is just toasted through.

3) Finely shred the kale leaves. Remove the stems and stack the leaves on top of one another. Tightly roll like a cigar. Using a sharp knife, start from the end and slice into ¼–½-inch (0.5–1-cm) ribbons of kale leaves. Place the kale into a large bowl.

4) Whisk together the mustard, maple syrup, apple cider vinegar, garlic and a pinch each of salt and pepper. Slowly whisk in the olive oil until the dressing is creamy and thick. 
Toss dressing over the kale and massage into the kale leaves. Add in the roasted squash and cornbread. Toss to combine. I enjoy this best at room temperature, but you can also serve it cold.

VEGAN VERSION: Replace the cornbread with vegan cornbread, same amount.




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