Fall Panzanella with Pumpkin Vinaigrette

DSC_1170-2.jpg

A traditional panzanella salad has tomatoes, and it was invented to use stale bread (no waste!) by serving it with delicious veggies and good olive oil. This salad doesn't have tomatoes, but it does have roasted sweet potato and delicata, which is the perfect fall substitute in my opinion. 

Here's what you'll need

For the dressing: 

  • 1/4 cup pumpkin puree 

  • 2 Tablespoons apple cider vinegar (ACV) 

  • 1 tsp maple syrup 

  • 1/4 tsp cinnamon 

  • 1 garlic clove 

  • 2-4 Tablespoons 

  • Salt and pepper, to taste 

For the salad: 

  • 1 delicata squash 

  • 1 sweet potato, peeled 

  • 1 shallot, minced  

  • 4 ounces mozzarella cheese, cubed into bite-sized pieces 

  • 1/2 loaf bread (my favorites are gluten-free sourdough or anything crusty and chewy), cubed 

  • 1/4 cup pumpkin seeds 

DSC_1126 (4)-2.jpg

Here's how to make it

     Using a blender or hand immersion blender, combine all of the dressing ingredients and mix until uniform / smooth. Set dressing aside until assembly! Preheat oven to 400 degrees, and prep the veggies while you wait for the oven to heat up. To cut the delicata squash, cut in half lengthwise and use a spoon to scoop out the seeds and "guts." Slice into about 1/2 inch slices and place on a lightly greased cookie sheet (or use a silicon mat!) Peel the sweet potato, cut into rounds, and then cut the rounds into 4-6 pieces to make them bite-sized. Plop those babies onto the same sheet as the squash, making sure that they are spaced out evenly to cook. Put into oven and cook for 10-15 minutes on each side - use a pair of tongs to flip around! 

     To assemble the salad, place about half of the vinaigrette into a large bowl along with the cubed bread. Toss the bread to coat it and then add the rest of the prepped toppings. Top with more pumpkin seeds and serve! 

Annie Muske