Autumn Panzanella With Brown Butter Balsamic Dressing | Dorothy Lane Market

Autumn Panzanella With Brown Butter Balsamic Dressing

PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Nov 1st, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 cups butternut squash, cubed
  • 2 cups Brussels sprouts, stems removed and halved
  • ½ red onion, cut into wedges
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil, divided
  • Salt and pepper to taste
  • 4 cups stale bread , cubed
  • 2 Tbsp butter
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp lemon juice
  • ½ Tbsp each of fresh thyme, rosemary, sage
  • 3 slices DLM Applewood Smoked Uncured Bacon
  • ½ cup walnuts, chopped and toasted
  • ⅓ cup dried cranberries
  • ½ cup Gruyère, grated
  • 8 cups arugula

INSTRUCTIONS

1
Preheat oven to 400°F. Toss squash, onion, and Brussels sprouts in 2 tablespoons olive oil. Spread on a baking sheet and sprinkle with salt and pepper. Roast for approximately 25-30 minutes or until squash is golden with crisp edges. Stir after 15 minutes.
2
Toss bread cubes with remaining 2 tablespoons of olive oil. Spread on a second baking sheet and add to oven. Bake 10-15 minutes or until edges are golden and crispy. Stir halfway through baking time.
3
For the Dressing, melt butter over medium-high heat and continue to cook, stirring constantly, until butter turns a nut-brown color. Butter should have a nutty fragrance.
4
Set aside to cool for about 5 minutes. Add chopped fresh herbs, balsamic, and lemon juice. Stir to combine and set aside.
5
Fry chopped bacon until crispy, drain off fat and set aside.
6
Once vegetables are finished roasting, toss vegetables with the bread cubes, bacon, walnuts, and cranberries in a large bowl and toss with balsamic dressing. Let sit 10 minutes to allow dressing to soak in. Stir in grated gruyère.
7
Divide salad greens between bowls and top with panzanella and extra grated gruyere if desired.

IN THIS RECIPE

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Autumn Panzanella With Brown Butter Balsamic Dressing

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 6

INGREDIENTS

  • 3 cups butternut squash, cubed
  • 2 cups Brussels sprouts, stems removed and halved
  • ½ red onion, cut into wedges
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil, divided
  • Salt and pepper to taste
  • 4 cups stale bread , cubed
  • 2 Tbsp butter
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp lemon juice
  • ½ Tbsp each of fresh thyme, rosemary, sage
  • 3 slices DLM Applewood Smoked Uncured Bacon
  • ½ cup walnuts, chopped and toasted
  • ⅓ cup dried cranberries
  • ½ cup Gruyère, grated
  • 8 cups arugula

INSTRUCTIONS

1
Preheat oven to 400°F. Toss squash, onion, and Brussels sprouts in 2 tablespoons olive oil. Spread on a baking sheet and sprinkle with salt and pepper. Roast for approximately 25-30 minutes or until squash is golden with crisp edges. Stir after 15 minutes.
2
Toss bread cubes with remaining 2 tablespoons of olive oil. Spread on a second baking sheet and add to oven. Bake 10-15 minutes or until edges are golden and crispy. Stir halfway through baking time.
3
For the Dressing, melt butter over medium-high heat and continue to cook, stirring constantly, until butter turns a nut-brown color. Butter should have a nutty fragrance.
4
Set aside to cool for about 5 minutes. Add chopped fresh herbs, balsamic, and lemon juice. Stir to combine and set aside.
5
Fry chopped bacon until crispy, drain off fat and set aside.
6
Once vegetables are finished roasting, toss vegetables with the bread cubes, bacon, walnuts, and cranberries in a large bowl and toss with balsamic dressing. Let sit 10 minutes to allow dressing to soak in. Stir in grated gruyère.
7
Divide salad greens between bowls and top with panzanella and extra grated gruyere if desired.

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