Panzanella Winter Salad

We hosted a private group for a cooking class and wine tasting this weekend. This salad was a big hit!  We served it with our MVP shredded chicken.

6-8 servings

IngredientsIMG_6684
For Dressing:
6 T. vomFASS Vinagre Viejo de Montilla red wine vinegar
2 T. vomFASS Aceto Balsamico Gold
2 T. maple syrup (or sugar free maple syrup)
1 T. Dijon mustard
½ C. vomFASS Federico Extra Virgin Olive Oil
vomFASS Pyramid Sea Salt and freshly ground vomFASS Peppercorn Mix, to taste

For Salad:
4 C. toasted croutons (See recipe below)
½ small red onion, thinly julienned
1 12 oz. package cubed butternut squash
1 10 oz. package shredded Brussels sprouts
2 T. vomFASS Garlic Extra Virgin Olive Oil
Viola’s Mediterranean Sea Salt and freshly ground Peppercorn Mix, to taste
6 oz. baby spinach (or more, if desired)
½ C. blue cheese crumbles
½ C. dried Cranberries or Sour Cherries

Directions
Preheat oven to 400 degrees.
Whisk together Federico extra virgin olive oil, red wine vinegar, balsamic vinegar, maple syrup and Dijon mustard, salt and pepper. Place croutons and onion in the salad bowl and pour ½ cup dressing over all of it so it softens up slightly.

Combine Garlic extra virgin olive oil, salt and pepper in a medium bowl. Add butternut squash cubes and toss. Turn out in a single layer on a baking sheet (foil covered for easy clean up). Roast for 10 minutes.

Add shredded Brussels sprouts to the same mixing bowl and toss in any remaining oil and seasonings. Spread in a thin layer over the top of the baked squash on the baking sheet. Place back in the oven for 10 minutes or until squash is cooked and Brussels sprouts are slightly crispy.

Place squash, Brussels sprouts, spinach, blue cheese, and cranberries in the serving bowl with croutons and red onion. Add more dressing to salad and gently toss. You may not use all the dressing.  Reserve extra for tomorrow’s marinade or salad.

Croutons
½ Loaf of French, Italian or gluten free bread (great way to use bread that is a couple days old)
¼ C vomFASS Garlic Extra Virgin Olive Oil
1 ½ tsp. Viola’s Mia Mama seasoning or vomFASS Pyramid Sea Salt and Peppercorn Mix

Directions
Heat oven to 400 degrees.Cut bread into 1 ½ to 2 inch cubes. Add oil and seasonings to a large bowl. Add bread cubes and toss until bread is coated with seasoning. Adjust seasoning, if needed. Pour into a single layer onto sheet pan with sides. Put into oven and toast for 10 15 minutes, or until golden. Watch closely to prevent burning.