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Holiday Panzanella with Roasted Brussels, Squash, and Cranberry Vinaigrette

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Holiday Inspired Panzanella with Roasted Brussels, Squash, and Burrata 🥗 You all loved my Stonefruit Panzanella this summer and I knew I had to make a holiday version for the upcoming food holidays. PLUS, try saving some of the leftovers to make into stuffing, and it might just blow your mind ;)

That recipe is also in my profile (it’s so easy and just requires 1 more ingredient).

Ingredients

For the Cranberry Vinaigrette
1
lemon
juiced
tablespoon
balsamic vinegar
1/2
teaspoon
kosher salt
1/4
cup
cranberry sauce
canned
1/4
cup
olive oil
black pepper
For the 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, and squash
kosher salt
black pepper

Directions

Step 1

Preheat the oven to 375F.

Step 2

Cube the 1/2 loaf of sourdough into 1" cubes, and lay them on a 1/2 baking sheet. Toss the cubes with 2 tablespoons of olive oil, a big pinch of kosher salt, and black pepper, and thoroughly mix together with your hands. Bake the cubed bread for 15 - 20 minutes at 375F, or until golden brown. Increase the oven temp to 425F after the bread is finished.

Step 3

As the bread is toasting, prep the Brussels sprouts, red onion, and butternut squash. Toss with olive oil, kosher salt, and black pepper, and add to separate baking sheets (one sheet for Brussels, one pan for squash). Roast at 425 until golden, brown, and crisp. If you don't have 2 baking pans, you can saute the red onions and squash in a pan on high heat, about 10 minutes.

Step 4

While the veggies are roasting, destem the thyme and sage leaves, then chop.

Step 5

Make the cranberry vinaigrette by combining all ingredients into a mason jar or bowl, and whisk or shake together.

Step 6

Add the toasted bread, roasted veggies, and 1/4 of the dressing to a mixing bowl. Top with spoonfuls of the burrata, a bit more of the dressing, and toss. Taste, adjust with more dressing or salt as desired, and serve!