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.

5 from 1 vote

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Prep Time 25

Cook Time 15

Resting Time 15

Total Time 55

Course Dinner, Lunch, Main, Salad

Cuisine American

Diet Vegetarian

Servings servings

Calories 374 kcal

Equipment

Liquid Measuring Cups
Dry Measuring Cups And Spoons
Glass Bowls
Serrated Knife
Plastic Cutting Board
Rimmed Baking Sheets
Medium Nonstick Frying Pan
Wooden Spoon

Ingredients

1/3 cup currants
2 Pink Lady or Fuji apple cored and cut into medium dice
1 medium red onion
3 tablespoons red wine vinegar
1/3 cup pine nuts
1/4 cup extra-virgin olive oil divided
1 loaf raisin bread or currant bread, cut into large dice
2 pounds butternut squash peeled, seeded, and cut into large dice (about 4 cups)
3 garlic cloves thinly sliced
Leaves from 10 fresh thyme sprigs finely chopped (about 2 teaspoons)
Kosher salt and Freshly ground black pepper
2 to 3 ounces baby spinach or baby tatsoi
2 ounces Ricotta Salata thinly 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.

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Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 41gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 7mgSodium: 30mgPotassium: 1028mgFiber: 6gSugar: 14gVitamin A: 24185IUVitamin C: 51mgCalcium: 162mgIron: 3mg

Keyword Bright Salad, Easy salad, italian bread salad