Autumn Panzanella Salad
Roasted butternut squash, roasted fennel, and balsamic glazed red onions get tossed with leafy Tuscan kale, shredded cheese, garlic-toasted wholegrain bread cubes, and a light and zesty lemon dressing for a hearty salad perfect for fall.
Ingredients
- 2 cups fresh butternut squash peeled, seeded and diced 1/2"
- ½ cup fresh fennel, trimmed cut lengthwise into quarters, sliced crosswise 1/4"
- 2 tsp olive oil
- 2 pinch ground black pepper
- ¾ cup fresh red onion, trimmed cut lengthwise in half, sliced crosswise 1/4"
- 1 1/2 tsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 cup fresh Tuscan kale sliced 1/16"
- 4 Tbsp shredded Asiago cheese
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp kosher salt
- Multi-Grain Croutons recipe follows
Multi-Grain Croutons
- 1 1/4 cup multi-grain bread cut into 1" cubes
- 1 1/4 tsp extra virgin olive oil
- 2 pinches kosher salt
- 1 pinch garlic powder
- 1 pinch ground black pepper
Instructions
- Preheat oven to 375 F
- On a parchment lined sheet pan, toss butternut squash and fennel with 2 tsp olive oil and 2 pinches of black pepper; spread into a thin layer, being careful not to crowd the vegetables.
- Roast the squash and fennel for 15-20 minutes until fork tender. Remove vegetables from oven and keep warm.
- In a saute pan over medium-high heat, heat 1 ½ tsp olive oil. Add red onions, a pinch of salt, and a pinch of black pepper. Saute until caramelized, 15-20 minutes. Add 1 ½ tsp balsamic vinegar. Stir to deglaze pan. Cover and keep hot.
- To serve: In a large mixing bowl, toss the roasted vegetables, sliced kale, shredded cheese, Multi-Grain Croutons, 1 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, 1/8 tsp red pepper flakes, and 1/8 tsp kosher salt. Mix well.
- Portion into 8 bowls and serve.
Multi-Grain Croutons
- Preheat oven to 375 F.
- Combine oil, salt, garlic powder, and pepper. Whisk until well blended. Add bread. Toss to coat.
- On sheet pan, spread bread mixture in single layer.
- Bake until lightly browned and crisp, 8 to 10 minutes. Stir twice during baking. Remove from oven and cool to room temperature.
Nutrition
Calories: 106kcalCarbohydrates: 11.2gProtein: 2.7gFat: 6gSaturated Fat: 1.3gTrans Fat: 0.07gCholesterol: 3.1mgSodium: 140.3mgFiber: 2.4gSugar: 1.8g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.