Autumn Panzanella
Sausage Stuffing
November 20, 2016Kabocha Squash and Kale Lasagna
November 20, 2016
Autumn Panzanella
Salad is often chosen because it is the healthiest choice, not the most delicious. Not this time! With our Autumn Panzanella, you can pat yourself on the back for eating well and still enjoy a delicious, natural, flavorful meal.
Ingredients
Directions
Preheat oven to 400º
Place bread pieces in a large bowl and drizzle 2 tablespoons of olive oil and season with salt and pepper.
Toss to combine and spread onto a baking sheet.
Bake for about 10-15 minutes until only lightly browned.
Remove from oven and set aside.
In a small bowl whisk together ½ cup Colavita Extra Virgin Olive Oil, 3 tablespoons Colavita Aged Red Wine Vinegar, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the chopped Italian parsley. Set aside.
Place the butternut squash cubes in a large bowl and drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and toss to evenly coat.
Spread onto a baking sheet and roast in oven for about 25-30 minutes until tender and slightly caramelized, tossing half way through.
Remove from oven and set aside to cool. Repeat the same procedure for the beets and Brussels sprouts.
Roast the Brussels Sprouts cut side down. Place the pancetta in a medium sauté pan over medium heat and cook for about 10 minutes until slightly rendered and a little crispy.
Remove the pancetta to a paper towel lined plate and to the same pan add the sliced shallots. Sauté until soft and translucent, about 10 minutes
In a large bowl toss together all of the ingredients except for the pomegranate seeds, pepitas and vinaigrette. Gently toss all together and adjust seasoning if needed.
Remove the garlic from the vinaigrette then spoon over the salad using more or less as desired. Toss again and place in a large serving bowl.
Sprinkle the pomegranate seeds and pepitas over the top and serve
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Ingredients
Directions
Preheat oven to 400º
Place bread pieces in a large bowl and drizzle 2 tablespoons of olive oil and season with salt and pepper.
Toss to combine and spread onto a baking sheet.
Bake for about 10-15 minutes until only lightly browned.
Remove from oven and set aside.
In a small bowl whisk together ½ cup Colavita Extra Virgin Olive Oil, 3 tablespoons Colavita Aged Red Wine Vinegar, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the chopped Italian parsley. Set aside.
Place the butternut squash cubes in a large bowl and drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and toss to evenly coat.
Spread onto a baking sheet and roast in oven for about 25-30 minutes until tender and slightly caramelized, tossing half way through.
Remove from oven and set aside to cool. Repeat the same procedure for the beets and Brussels sprouts.
Roast the Brussels Sprouts cut side down. Place the pancetta in a medium sauté pan over medium heat and cook for about 10 minutes until slightly rendered and a little crispy.
Remove the pancetta to a paper towel lined plate and to the same pan add the sliced shallots. Sauté until soft and translucent, about 10 minutes
In a large bowl toss together all of the ingredients except for the pomegranate seeds, pepitas and vinaigrette. Gently toss all together and adjust seasoning if needed.
Remove the garlic from the vinaigrette then spoon over the salad using more or less as desired. Toss again and place in a large serving bowl.
Sprinkle the pomegranate seeds and pepitas over the top and serve