Recipes

Autumn Panzanella with Brown Butter Balsamic Dressing

Autumn Panzanella with Brown Butter Balsamic Dressing

Roasted autumn veggies combine with savory bacon, tart cranberries, and bread that's sopped up the perfect amount of buttery goodness, to create this flavorful salad.

Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes

Ingredients:

3 cups butternut squash, cubed

2 cups Brussels sprouts, stems removed and halved lengthwise

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 (try DLM Artisan Sourdough Bread), cubed

2 Tbsp butter

2 Tbsp Balsamic Vinegar

2 Tbsp lemon juice

½ Tbsp each fresh herbs (thyme, rosemary, sage)

2-4 slices DLM Uncured Applewood Smoked Bacon, chopped

½ cup walnuts, chopped and toasted (optional)

1/3 cup dried cranberries

½ cup grated Gruyère, plus more for garnish

8 cups Arugula

Directions:

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 gruyere. Divide salad greens between bowls. Divide panzanella between bowls and top with extra grated gruyere if desired.

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