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
Chef Carrie Walters
  • POSTED Nov 1st, 2023
  • BY Chef Carrie Walters


  • 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
  • cup dried cranberries
  • ½ cup Gruyère, grated
  • 8 cups arugula


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.
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.
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.
Set aside to cool for about 5 minutes. Add chopped fresh herbs, balsamic, and lemon juice. Stir to combine and set aside.
Fry chopped bacon until crispy, drain off fat and set aside.
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.
Divide salad greens between bowls and top with panzanella and extra grated gruyere if desired.


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