Home Health And Wellness Tips Fall Panzanella with Pears & Cranberries

Fall Panzanella with Pears & Cranberries

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Recipe by Ivy Manning | Photo by Erin Kunkel

Panzanella is a summer time basic, but even in autumn, it’s a frugal approach to make use of up day-old bread and a glut of veggies. Torn bread mingles with roasted squash, grainy pear, recent arugula leaves, and a sweet and tangy dressing. Be positive to toss the salad with the dressing just earlier than serving, so the bread items retain some of their crispy texture.

INGREDIENTS

1¾ cups (8 oz/250 g) butternut squash cubes
2 teaspoons olive oil
1 teaspoon dried sage
Salt and freshly floor pepper
1 cup (2 oz/60 g) whole-wheat sourdough bread, torn into bite-size items
2 tablespoons dried cranberries
2 cups (2 oz/60 g) arugula
1 pear, cored and thinly sliced
¼ cup (1 oz/30 g) crumbled blue cheese

For the French dressing:

1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon dark maple syrup

INSTRUCTIONS

Preheat the oven to 400°F. In a bowl, toss the squash with the 2 teaspoons olive oil, the sage, ¼ teaspoon salt, and ⅛ teaspoon pepper. Arrange on a baking sheet in a good layer. Roast for 20 minutes. Stir with a spatula and transfer over to at least one aspect of the baking sheet. Add the torn bread to the opposite aspect of the baking sheet. Continue to roast until the squash is fork-tender and the bread items are crispy, 10 minutes.

To make the vinaigrette, in a small jar, mix the 1 tablespoon olive oil, vinegar, mustard, maple syrup, and a pinch of salt. Shake till properly blended.

Return the warm squash and toasted bread to the bowl, add the dried cranberries, drizzle with the vinaigrette, and toss to coat. Fold within the arugula last. Mound the salad on plates, prime with the pear, sprinkle with the blue cheese, and serve.

Makes 2 important servings, 4 aspect servings

Nutrition Facts (per serving; for 4 aspect servings)

Calories 200
Protein 5 g
Total fats 9 g
Saturated fat 2.5 g
Carbs 28 g
Fiber 1 g
Total sugars 12 g
Added sugars 5 g
Sodium 350 mg


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