Winter Panzanella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 shallots, sliced1 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, cubed3 cups baby spinachVinaigrette:3 Tbsp. apple cider1 Tbsp. lemon juice1 Tbsp. extra-virgin olive oilsalt & pepper to taste
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.
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.
Nutritional Info 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
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