Make-Ahead Thanksgiving Panzanella
Ingredients
The dressing
-
2
tablespoons
balsamic vinegar
-
1
small
garlic clove, minced
-
2
teaspoons
pure maple syrup
-
1
teaspoon
Dijon mustard
-
¼
cup
extra-virgin olive oil
-
a generous pinch
fine sea salt
-
to taste
freshly ground black pepper
The salad
-
4
cups
cubed sourdough bread
-
2
medium
delicata squash
-
1
tablespoon
minced fresh rosemary
-
2
teaspoons
minced fresh thyme leaves
-
2
cups
stemmed and sliced lacinato kale
-
2
medium/large
celery stalks, thinly sliced
-
⅓
cup
pomegranate seeds
-
1
tablespoon plus 2 teaspoons
extra-virgin olive oil, divided
-
a handful
celery leaves or fresh parsley leaves, for garnish
Instructions
- Prepare the dressing by combining balsamic vinegar, minced garlic, maple syrup, Dijon mustard, olive oil, salt, and pepper in a jar and refrigerate.
- Cube the sourdough bread and leave it out on the counter.
- Slice the delicata squash, remove seeds, and cut into half-moon slices. Mix with minced rosemary and thyme, then refrigerate.
- Place sliced kale, celery, and pomegranate seeds in a separate container and refrigerate.
- Before cooking, bring the dressing and squash to room temperature.
- Preheat the oven to 400°F (200°C) and prepare baking sheets with parchment paper.
- Toss squash with oil, salt, and pepper, then roast for 30 to 38 minutes.
- Spread cubed sourdough on another baking sheet with oil and roast for 10 to 15 minutes until lightly toasted.
- Combine kale, celery, pomegranate seeds, and dressing in a large bowl, then add roasted squash and sourdough, tossing well to combine.
- Serve warm, garnished with celery or parsley leaves.
Nutrition Facts (estimated)
Servings
6 side servings
Calories
270
Total fat
14g
Total carbohydrates
34g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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