Autumn Panzanella
“What's better than a warm bread salad on a crisp autumn night?” asks Siri Daly, TODAY food contributor and cookbook author. “Well, one that features fall ingredients, such as squash, sprouts, sage and maple syrup. This is a family favorite to serve during the months before winter.”
Ingredients
- 3/4 lb. (375 g) diced butternut squash (about 2 cups)
- 1/2 lb. (250 g) brussels sprouts, trimmed and halved lengthwise
- 1 cup (6 oz./185 g) halved cherry tomatoes
- 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup (1/2 oz./15 g) diced pancetta
- 1 Tbs. chopped fresh sage
- 1 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup
- 2 cups (4 oz./125 g) store-bought or homemade croutons
- 4 cups (4 oz./125 g) arugula
Directions
Preheat an oven to 400°F (200°C).
In a large bowl, stir together the butternut squash, brussels sprouts, tomatoes and 1 Tbs. of the olive oil; season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.
Meanwhile, in a small fry pan over medium-high heat, warm the 1 tsp. olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, about 4 minutes. Add the sage and cook for 1 minute more. Transfer to a paper towel–lined plate.
In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 Tbs. olive oil; continue whisking until emulsified. Season to taste with salt and pepper.
To serve, transfer the roasted vegetables to a serving bowl. Add the croutons and arugula and toss with as much of the dressing as you like. Sprinkle with the pancetta mixture, season to taste with salt and pepper and serve immediately. Serves 6.
Recipe courtesy of Siri Daly, TODAY Food Contributor