She Strengthens

Winter Wonderland Bread Salad

As the seasons change, our taste buds crave something new and exciting. What if we told you that the classic Italian bread salad, Panzanella, can be reimagined for the winter months? By swapping ripe tomatoes for roasted squash, toasted bread cubes, walnuts, and dried cranberries, we’ve created a hearty, wintry spin on this beloved dish.

The Perfect Winter Ingredients

Roasted squash takes center stage in this recipe, adding natural sweetness and depth to the dish. Paired with toasted bread cubes, crunchy walnuts, and chewy dried cranberries, every bite is a symphony of textures and flavors.

Roasting the Shallots and Garlic

Heat your oven to 400°F (200°C) and arrange a rack in the middle. Place 2 medium shallots and 3 medium garlic cloves on an 8-inch-long piece of foil, drizzling with 1 tablespoon of olive oil. Fold the foil into a packet and roast for 45 minutes, or until softened and browned.

Toasting the Bread and Preparing the Squash

Meanwhile, toast 8 ounces of day-old crusty bread, such as pain au levain, in a single layer on a baking sheet. Remove the bread to a large bowl and set aside. Wipe any crumbs off the baking sheet and prepare the squash by peeling, trimming, and cubing it. Add 1/2 teaspoon of ground sage, 1 tablespoon of olive oil, salt, and pepper to the squash, tossing until evenly coated. Roast the squash alongside the shallots and garlic for 15 minutes, stirring halfway through.

Blending the Vinaigrette

Once the shallots and garlic are ready, remove the foil packet from the oven and carefully open it. Transfer the shallots and garlic to a blender, adding 3 tablespoons of balsamic vinegar, 1 teaspoon of honey, and measured salt and pepper. Blend on high speed until smooth, slowly adding the remaining 1/4 cup of olive oil in a thin stream.

Assembling the Salad

Add the roasted squash, cranberries, and walnuts to the bowl with the bread. Drizzle with the vinaigrette and toss until all the ingredients are well coated. Let the salad sit at room temperature for at least 10 minutes, allowing the flavors to meld and the bread to soften slightly. Serve warm or at room temperature, perfect for sopping up the juices from a whole roasted chicken.

Yields: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour 20 minutes