Winter Panzanella

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 220.9

Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 112.4 mg
Total Carbs: 37.0 g
Dietary Fiber: 7.1 g
Protein: 4.1 g

View full nutritional breakdown of Winter Panzanella calories by ingredient

Introduction

A cold-weather version of the summer favorite, Panzanella (typically made with day-old bread, tomato, cucumber and a light oil-and-vinegar dressing). This winter version features butternut squash, spinach, raisin bread and an apple cider vinaigrette. A cold-weather version of the summer favorite, Panzanella (typically made with day-old bread, tomato, cucumber and a light oil-and-vinegar dressing). This winter version features butternut squash, spinach, raisin bread and an apple cider vinaigrette.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 4

Ingredients

4 shallots, sliced

1 butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 to 5 cups)

4 slices Panettone (the raisin-studded Italian holiday bread) or bakery-style raisin bread, cubed

3 cups baby spinach

Vinaigrette:

3 Tbsp. apple cider

1 Tbsp. lemon juice

1 Tbsp. extra-virgin olive oil

salt & pepper to taste

Directions

Preheat oven to 350 degrees. In a large bowl, toss shallots and squash in 1 Tbsp. olive oil, season with salt and pepper. Place vegetables on a foil-lined, rimmed baking sheet. Roast about 40 minutes, turning occasionally. Add bread cubes and roast 15 minutes more. Remove pan from oven.

Place spinach in a large serving bow, then top with warm vegetable-bread mixture. Drizzle with apple cider vinaigrette and toss gently. Add a few grinds of fresh cracked pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user BRYNWRITES4FOOD.