Panzanella Squash Salad

Panzanella Squash Salad image Author: Canadian Living Credits: Panzanella Squash Salad image

Panzanella – a tangy bread-based salad – gets a tasty makeover with the addition of seasonal roasted squash. If you have stale bread on hand, this is a fantastic way to use it.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 1 tablespoon olive oil
  • 4 cups (1/2 inch/1 cm) seeded, peeled butternut, turban acorn or kabocha squash
  • 1/4 teaspoon each ground cumin and ground coriander
  • pinch each salt and pepper
  • 2 cups cubed (3/4 inch/ 2 cm) sourdough bread
  • 4 cups baby spinach
  • 1 sweet yellow pepper seeded and chopped
  • 1/2 cup sliced red onion
Lemon-Garlic Dressing:
  • 2 tablespoons olive oil
  • 4 teaspoons apple cider vinegar
  • 4 teaspoons lemon juice
  • 1 small clove garlic minced
  • pinch each salt and pepper

Method

Lemon-Garlic Dressing: In bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. Set aside.

In bowl, toss together squash, 1 tsp of the oil, cumin, coriander, salt and pepper; transfer to greased rimmed baking sheet. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes. Let
cool slightly.

Meanwhile, toss bread with remaining oil; spread on separate rimmed baking sheet. Add to oven and bake until golden and crusty, about 7 minutes.

In large bowl, gently toss together spinach, yellow pepper, onion, bread, squash and dressing to coat.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 89 mg
  • Sugars 4 g
  • Protein 3 g
  • Calories 146.0
  • Total fat 7 g
  • Potassium 484 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 135.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Panzanella Squash Salad

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