Remember last week when I accidentally took a sip of dish soap because I thought it was my water?
I’m in the mood for a little nonsense today — partly for the laugh, and partly because after yesterday I can’t stop thinking about brown butter. Also Ryan Gosling. Or Ryan Gosling drenched in brown butter. Don’t judge.
I’d never actually made a panzanella before. One blurry week a few years back I got so sick I could barely move — an intense workout left me with shoulder pain, which turned into a sinus infection, then strep throat. I remember waking up at 4 a.m. drenched in a cold sweat with nails scraping the back of my throat. The Advil I took felt lodged there and I had a panic attack on the kitchen floor, convinced I was choking. The doctor reassured my mom that if I could swallow I would be fine, but the memory of that stuck pill never left me. It’s a ridiculous story, but it’s part of why some foods and comfort recipes are so resonant for me.
While I was glued to the couch that week, Rachael Ray made a panzanella on TV. I flipped out: why hadn’t my family ever made this? Why wasn’t I Italian already, eating amazing food every day? I wailed a bit, then slept for three days straight — which, surprisingly, revealed my less-than-glamorous side to Mr. How Sweet and probably strengthened our relationship. Romantic, right?
Fast forward: I still hadn’t made panzanella, and honestly I wasn’t sure what made it truly a panzanella — is it the bread? The mix-in vegetables? I decided to make my own version and call it mine.
I ate this salad for lunch this week. Why? Partly because Mr. How Sweet texted with a very earnest request: could I make beer BBQ chicken and mac and cheese and bacon-roasted Brussels sprouts and maybe some chocolate chip cookies when he got home? Yes, the message read like a menu, and yes, I agreed. If I’m baking cookies and cooking dishes dripping with butter and cheese, a bright, roasted autumn salad felt like the responsible counterpoint — plus it’s delicious.
Also, I’m navigating a stretch of single-lady evenings and while I secretly enjoy the freedom, I’ll admit it’s making me a little scatterbrained. On the plus side, the TV hasn’t been overrun with Dallas Cowboy Cheerleaders footage lately. On the minus side, I’m getting late-night calls about nostalgic cartoon revivals. Priorities, folks.
This salad is hearty enough to be a main course or light enough as a starter. It combines roasted butternut squash and sweet potatoes with apples, crispy chunks of multigrain bread, peppery arugula and juicy pomegranate arils. A spiced pomegranate vinaigrette ties everything together with brightness and warmth.
Roasted Autumn Panzanella Salad
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Ingredients
- 1 tablespoon olive oil
- 1 small butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 apples, chopped (skin left on if desired)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 3-4 cups fresh arugula
- 4-5 thick slices multigrain bread, cut into chunks
- 1/3 cup pomegranate arils
Spiced Pomegranate Vinaigrette
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- pinches salt, pepper & nutmeg
Instructions
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Preheat oven to 350°F. In a small bowl, mix salt, pepper, chili powder, cinnamon and garlic powder.
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In a large bowl, combine sweet potato and squash chunks. Drizzle with 1 tablespoon olive oil and toss to coat. Add about three-quarters of the spice mix and toss again. Spread on a baking sheet and roast 20 minutes, flipping once.
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After 20 minutes, toss apple chunks with the remaining spice mix and add to the baking sheet. Roast another 25 minutes, tossing once or twice, until everything is tender and caramelized.
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Let the roasted squash, potatoes and apples cool slightly. Add bread chunks to the sheet and bake 10–12 minutes more, until golden and crisp. Drizzle with a bit of olive oil if desired.
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In a large bowl, toss arugula with the roasted fruit, vegetables and bread cubes. Dress with about 1/4 cup vinaigrette (adjust to taste) and sprinkle with pomegranate arils. Serve immediately.
Spiced Pomegranate Vinaigrette
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Whisk together mustard, honey, pomegranate juice, apple cider vinegar, salt, pepper and nutmeg. While whisking, stream in olive oil until the dressing emulsifies. Store in the refrigerator up to two weeks.
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I appreciate you so much!
I needed all those photos because I had a lot to say — and clearly, I do. Enjoy the salad and make it your own.