Classic Italian panzanella is a summery salad of bread, tomatoes and onions.
Here, the dish gets the fall treatment with roasted acorn squash and tart apple instead.
Be sure to toss the salad while the squash is still warm.
Photo: Alexandra Shytsman
Delicata or honeynut squash would work just as well in place of the acorn squash.
Spread bread on a large rimmed baking sheet.
Drizzle with 1 tablespoon oil; toss to coat.
Arrange the bread in a single layer.
Bake, stirring once halfway, until golden, about 10 minutes.
Cut squash in half; scoop out and discard seeds and membranes.
Cut the squash into 1/4-inch-thick half moons; cut in half again.
Add the squash pieces to the maple syrup mixture and toss to coat.
Arrange in a single layer on a large rimmed baking sheet.
Roast for 15 minutes; flip.
Continue roasting until the squash is soft and brown in places, about 10 minutes more.
Meanwhile, place onion in a small bowl; cover with cold water.
Gradually whisk in the remaining 3 tablespoons oil until emulsified.
Combine kale, apple, the drained onion, roasted squash and croutons in a large bowl.
Drizzle with the dressing and toss to coat.
Let stand for 5 minutes before serving.
To make ahead
Refrigerate vinaigrette (Step 6) for up to 3 days.
Shake well before using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
