Butternut Squash, Apple, and Currant Panzanella Salad Recipe
When I return home from traveling, I like going plant based for a couple of days as a way of restructuring myself and this Butternut Squash, Apple, and Currant Panzanella Salad recipe has been one of my favorite dishes to feel like my balanced self again recently.
2ouncesRicotta Salatathinly shaved and crumbled (optional)
Instructions
Soak The Currants: Combine currants, onion, apple, and vinegar in a large nonreactive bowl and toss to combine. Set aside while you make the rest of the salad, anywhere from 5 to 45 minutes.Meanwhile, heat oven to 450°F and arrange one rack in the top of the oven and one in the bottom. Place pine nuts in a small ovenproof frying pan or baking sheet and toast while the oven heats up until golden brown, about 10 minutes.
Toast The Bread: Meanwhile, toss half of the oil with bread cubes to coat well. Spread on a rimmed baking sheet in one layer. On a second rimmed baking sheet, toss squash with garlic, thyme, remaining olive oil, and salt and pepper to coat well. Place squash on the top rack and bread on the bottom.Toast bread, stirring once or twice, until the croutons are crisp, about 10 to 15 minutes. Set aside and let cool. Continue to roast squash until knife tender, stirring a few times, for about 10 minutes more.
Add half of the bread to the vinegar mixture and toss to coat. Set aside while the squash finishes roasting. When the squash is finished, add it and toss to coat. Just before serving, add remaining bread and toss to coat. Taste and add more salt, pepper, or vinegar as desired. To serve, add greens to serving dishes, top with bread salad and garnish with nuts and cheese. Serve immediately.