Recipe: Panzanella Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Stuart Stein, from Utah Vally University's culinary program, shared his recipe for Panzanella salad!

Autumn Panzanella Salad

Panzanella was born out of the necessity to make use of leftovers. It’s a summer salad of stale bread, ripe tomatoes, cucumbers, onions basil, olive oil, vinegar, and Parmigiano-Reggiano. This autumn variation of the traditional Tuscan recipe adds a tangy mustard-cider vinaigrette to balance the earthiness of the autumn ingredients.

Vinaigrette

1 teaspoon Dijon mustard

1 fl. ounce cider vinegar

1 tablespoon pumpkin oil

¼ cup pure olive oil

crushed red pepper flakes, to taste

kosher salt and fresh ground black pepper, to taste

Salad

12 wt. ounces multigrain bread, cut into ½-inch cubes

3 tablespoons pure olive oil

1 large golden beet with tops

- beet, peeled and cut into ½-inch cubes

- beet tops, cut into thins trips (chiffanade)

1 small winter squash, peeled, seeds removed and cut into ½-inch cubes

1 Granny Smith, cored and cut into ½-inch cubes

1 small red onion, cut into small dice

kosher salt and fresh ground black pepper, to taste

Garnish

¼ cup toasted pumpkin seeds

¼ cup pomegranate seeds

1 tablespoon fresh sage leaves, roughly chopped

1 tablespoon fresh thyme leaves, roughly chopped

1 tablespoon fresh oregano leaves, roughly chopped

1 tablespoon fresh parsley leaves, roughly chopped

kosher salt and fresh ground black pepper, to taste

2 wt. ounces soft goat cheese, crumbled (optional)

TO PREPARE THE VINAIGRETTE: In a small bowl, whisk together the mustard, vinegar, pumpkin oil, olive oil, crushed red pepper flakes, salt and pepper until combined.

TO PREPARE THE SALAD: Preheat the oven to 350°F.

Toss the cubed bread with 1 tablespoon of the olive oil, salt and pepper on a baking sheet. Bake for 15 to 20 minutes, stirring often, until bread is dry and slightly golden brown. Keep warm.

Increase the oven temperature to 400°F. Toss the beets with 1 tablespoon of the olive oil, salt and pepper on a baking sheet. Cover the pan with aluminum foil and bake for 35 to 45 minutes or until tender. Keep warm.

Toss the diced squash with the remaining 1 tablespoon of the olive oil, salt and pepper on a baking sheet. Cover the pan with aluminum foil and bake for 15 to 20 minutes or until tender. Keep warm.

TO SERVE: In a large bowl, combine the croutons, roasted beets, beet greens, roasted squash, diced apples and diced red onions. Pour the vinaigrette over the warm salad. Add the pumpkin seed, pomegranate seeds, sage, thyme, oregano, parsley, salt and pepper and toss to coat.

Let the salad sit for 20 to 30 minutes in order to let the bread infuse the flavors and softened. Sprinkle with the cheese and serve.

ADVANCE PREPARATION: The salad ingredients may be prepared 1 to 2 days ahead of time. Do not dress the salad with the vinaigrette until 20 to 30 minutes prior to serving. The bread and vegetables will get soggy and become wilted if prepared to far in advance.

SUBSTITUTIONS AND OPTIONS: Almost any hard winter squash variety will work in this recipe. (See a discussion of autumn / winter squash varieties.)

BEVERAGE NOTES: A wine with high acidity, no oak, a hint of spice and a bit of residual sugar without being sweet will cut through the rich earthiness of the squash, beets and herbs. That is a textbook description of Gewürztraminer.

Recommended: Madroña, El Dorado, Gewürztraminer, California or Navarro Vineyards, Gewürztraminer, Anderson Valley, California fit the bill.

Makes 4 salad servings