The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Panzanella is a popular during the summer months, but that shouldn’t stop you from serving it all year long! All you have to do is switch up the ingredients with in-season veggies and toppings! Let this Fall Panzanella Salad be your inspiration.
There are many reasons to love a panzanella salad. For some, it’s the vibrant colors, for others, it’s the refreshing flavors, but for me, it’s the bread! I can’t think of another salad where crusty artisan bread is the star ingredient, so for that reason alone, I am a fan!
The particular bread used in this salad is the Mt. Athos Fire Round from Mediterra Bakehouse. New to Heinen’s Bakery, this fresh-baked artisan loaf is produced in Pittsburgh, PA using traditional French methods and organic heritage red fife grain grown on Mediterra’s 35 acres of land in Arizona. Their commitment to quality and authenticity can truly be tasted in every loaf. If you’re a fan of crusty bread, you’ll be hard-pressed to find anything better at the grocery store; however, Heinen’s sourdough bread would work just fine in this recipe.
A traditional panznaella salad typically features onions, tomatoes and a light vinaigrette. I kept the vinaigrette for this recipe, but swapped the traditional veggies for Heinen’s pre-halved Brussels sprouts (a great time-saver!), delicata squash and kale, which gave this salad undeniable fall flavor and aesthetic!
Easy to make and delicious to enjoy, make this salad for your next fall dinner party, or volunteer to bring it to Thanksgiving. It’s bound to be the talk of the table!
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For the Salad
- ½ red onion, thinly sliced
- 1 loaf Mediterra Bakehouse Mt. Athos Fire Round, cut into 1-inch cubes
- 12 oz. Heinen’s halved Brussels sprouts
- 1 small delicata squash, cut into ¼-inch-thick slices, then halved
- 6 cups dinosaur kale, stem removed and shredded
- 1 apple, thinly sliced
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 4 oz. Heinen’s goat cheese, crumbled
- ¼ cup + 2 Tbsp. red wine vinegar
- ¼ cup Heinen’s extra virgin olive oil, divided
- Sea salt
- Freshly cracked black pepper
For the Oregano Balsamic Vinaigrette
- ½ cup Heinen’s extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup Heinen’s balsamic vinegar
- 1½ Tbsp. Heinen’s pure organic maple syrup
- 1 Tbsp. fresh oregano, chopped
- A pinch of sea salt
- A dash of black pepper
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-size bowl, toss the onion and red wine vinegar. Add more vinegar (if needed) to submerge most of the onion. Set aside.
- On the prepared baking sheet, toss the bread with 2 Tbsp. of olive oil. Arrange them in a single layer and bake until golden brown, about 10 to 15 minutes. Toss halfway through. Let cool.
- On another prepared baking sheet, toss the Brussels sprouts and squash with the remaining 2 Tbsp. of olive oil, a pinch of salt and a dash of black pepper. Arrange them in a single layer and bake until they’re easily pierced with a fork, about 20 minutes. Let cool.
- In a jar, combine all of the ingredients for the vinaigrette and shake well. Season with salt and pepper to taste.
- In a large bowl, add the kale and ⅓ of the dressing. Use your hands to massage the vinaigrette into the kale. Add the baked bread, Brussels sprouts and squash. Transfer the onion into the bowl and discard the vinegar. Drizzle another ⅓ of the dressing and toss everything together.
- Transfer the salad to the serving plate and top with apple slices, pumpkin seeds, cranberries and goat cheese.
- Drizzle the rest of the dressing on top and enjoy.