Description
Holiday Inspired Panzanella with Roasted Brussels, Squash, and Burrata is the perfect light and bright side dish to eat at any holiday gathering!
Ingredients
Units
Scale
Cranberry Vinaigrette:
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 cup cranberry sauce (canned)
- 1/4 cup olive oil
- Black pepper to taste
Salad:
- 1/2 loaf sourdough bread or cranberry walnut bread
- 12 ounces brussels sprouts, peeled and halved
- 1/2 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
Instructions
- 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.
- Prep Time: 60 minutes
- Category: salad
- Method: oven
- Cuisine: american