Apple and Squash Panzanella

Apple and Squash Panzanella

This apple and squash panzanella dish will give the classic Italian tomato and bread salad a great twist. Add cranberries, squash, apple and then you get a filling and healthy dish that is low on calories.

  • 4 tbsp of extra virgin olive oil
  • ½ large butternut squash
  • 6 sage leaves
  • 3 tbsp of clear honeypanzanella
  • 200g of leftover crusty bread
  • 2 apples
  • 100g of hazelnuts, roughly chopped
  • 200g bag of chopped kale
  • 4 tbsp of red wine vinegar
  • 100g of cranberries

Apple and Squash Panzanella

First of all, heat up your oven to 200 degrees C. Take the squash and put it onto a baking tray, then drizzle it with one tablespoon of oil. Scatter the sage and some seasoning over it. Toss everything together and then bake for 30 minutes.

Secondly, add the apple slices onto the tray, then drizzle over the honey and toss with the squash. Put the bread onto a separate tray and then when you are done, return both trays into the oven. Bake for 10 to 15 minutes until both the apple and squash are tender and the bread is crisp. In the meantime, toast the hazelnuts into a small pan until they turn golden.

Next, whisk the remaining oil, vinegar and honey into a large bowl along with some seasoning. Add the hazelnuts, kale, cranberries, apples, squash and toasted bread. Toss all of the ingredients together and then transfer them onto a platter.

This is a hearty winter dish but it’s not only limited to winter. This recipe is hardly traditional but it makes no big difference when it’s this delicious. With it’s hints of sweet and tart form the squash and nuts, it’s a true delight. We would not advise you on making a bread salad ahead of time but you might discover that it is even tastier like that. Either way, feel free to experiment.

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