Winter Panzanella Salad

Winter Panzanella Salad

Winter Panzanella Salad
with Red Wine Vinegar and Honey Dressing

1 loaf crusty bread (ciabatta works well), cut into cubes

1 medium Butternut squash, peeled and chopped

6 Sage leaves, chopped

1 bunch of kale

½ lb. Brussels sprouts

2 apples

Heaping handful of dried cranberries

Heaping handful of hazelnuts

    1. Preheat oven to 400°F
    2. Peel and cube squash. Toss in olive oil and sprinkle with salt and chopped sage. Roast for 30 minutes or until tender. (Make sure they have cooled before adding them to salad.)
    3. Cut bread into cubes, toss in olive oil and toast in oven until golden, about 12 minutes
    4. Roast hazelnuts on a dry sheet pan until toasted, 10-15 minutes
    5. Chop Brussels sprouts
    6. Tear and massage kale
    7. Slice apples
    8. Toss everything winter-apple-squash-panzanellatogether with dressing

Red wine vinegar and honey dressing

1 cup olive oil

½ cup red wine vinegar

3 Tablespoons of lemon juice

2 Tablespoons honey

2 teaspoons salt

Fresh pepper

Recipe adapted by Program Assistant, Christine Landis from

By | 2015-02-24T15:44:26-08:00 December 28th, 2014|Discover This!, Family Friendly Recipes|Comments Off on Winter Panzanella Salad