Holiday Panzanella Salad

This holiday panzanella salad is the perfect light and bright side dish to eat at any holiday gathering!

Most people think that holiday dishes are all about being indulgent, creamy, and decadent. Well, I love a good potato gratin or stuffing, but there are some dishes I like to enjoy during the holiday season but not everyday. This holiday panzanella salad is light, refreshing, packed with ALL those holiday flavors we love, and will leave you feeling satisfied and good about what you’re eating.

This dish takes about an hour to make from start to finish, and the cranberry vinaigrette is worth making a double batch for, because it’s delicious!

Chef Tips:

• Dice your cubes of bread into 1/2″ to 1″ pieces (for kids, a smaller size is better so it’s easier to eat!), and bake the same day you plan to serve the salad. A warm crouton in the panzanella is very delicious.
• If you plan to make this ahead of time, make sure the bread pieces / croutons are very crunchy. This will ensure that the bread doesn’t feel stale the next few days. Also make sure not to toss the bread with the rest of the salad ingredients until you’re about to serve.
• To get the best tasting brussels sprouts (crispy layers + tender centers!):
  • Peel the outer layers (save these layers!) until you get to the little heart center. Halve the little heart, then add everything to a baking sheet. Add a generous amount of olive oil, pinch of kosher salt and black pepper, and roast until golden brown (check after 10 minutes, shake it, and check & repeat every 3 minutes until crispy!)
• Use canned cranberry sauce to cut down on the prep time but still have a fresh tasting and delicious dish – I promise you won’t be able to tell the difference here!
• Use fresh herbs! It really elevates the dish and makes this taste fresh and decadent without being too heavy

Ingredients:

Cranberry Vinaigrette:

• 1 lemon, juiced
• 1 tablespoon balsamic vinegar
• ½ teaspoon kosher salt
• ¼ cup cranberry sauce (canned)
• ¼ cup olive oil
• Black pepper to taste

Salad:

• ½ loaf sourdough bread or cranberry walnut bread
• 12 ounces brussels sprouts, peeled and halved
• ½ butternut squash, diced
• 1 red onion, sliced
• 8 ounces burrata
• 6 sprigs thyme
• 8 sage leaves
• 4 tablespoons olive oil (divided across bread, brussels sprouts, and squash)
• Kosher salt
• Black pepper to taste

Directions

Preheat the oven to 375°F (190°C).

Cube the sourdough bread into 1″ pieces and toss with olive oil, kosher salt, and black pepper. Bake for 15–20 minutes until golden brown. After baking, increase the oven temperature to 425°F (220°C).

Prep the Brussels sprouts, red onion, and butternut squash. Toss each with olive oil, kosher salt, and black pepper. Roast at 425°F on separate pans until golden and crisp, or sauté the red onion and squash in a pan on high heat for about 10 minutes if limited to one baking sheet.

Chop the thyme leaves and sage.

Make the cranberry vinaigrette by whisking or shaking together all its ingredients.

Combine the toasted bread, roasted veggies, and a quarter of the dressing in a bowl. Add burrata in spoonfuls, drizzle with additional dressing, and toss gently. Adjust seasoning and serve.

WANT HEALTHY RECIPE INSPIRATION SENT TO YOUR INBOX EVERY WEEK?

First Name

Last Name

Email address:

Leave this field empty if you’re human:

Other Holiday Sides to make:

• Chinese Dry Fried Garlic Green Beans
• Roasted Fall Vegetables
• Autumn Salad with Maple Balsamic Dressing

Video Tutorial

View this post on Instagram

A post shared by Jackie S (@easygourmetbyjackie)

Recipe:

Print