Remember last week when I accidentally took a sip of dish soap thinking it was my water?
Today I’m in a mood to be dramatic. Not just because it’s Friday and I said a certain naughty word, but because since yesterday I can’t stop thinking about brown butter. Or Ryan Gosling. Or Ryan Gosling drenched in brown butter.
I’d never actually had a panzanella salad until a few years ago when I was sick and stuck on the couch. I’d pushed myself through an intense upper-body workout, which left my arms useless for a week, then a sinus infection, then strep throat. One night I woke up sweating and in so much pain I shuffled to the kitchen for Advil—only to feel like something was lodged in my throat. It turned into a full panic attack, a visit to the doctor, and a humiliating story I’m still telling to this day.
While I was convalescing, I watched Rachael Ray make a panzanella. I ranted to my mom about why we never made things like that and why we couldn’t just be Italian and eat all the good food. I wailed for a while, then passed out for days. Mr. How Sweet witnessed my dramatic side that week and, surprisingly, stuck around. When I finally recovered, I was determined to make my own version.
Truth is, I wasn’t sure what exactly makes a salad a panzanella. Is it the bread? The mix of roasted vegetables and fruit? In the end I improvised, and now I call it a panzanella because it includes torn bread mixed with roasted autumn produce and a bright dressing.
This was my lunch earlier in the week. I’ve been enjoying single life lately—it’s been freeing, but it’s also made me a little loopy. The TV hasn’t been clogged with cheesy reality cheerleader shows, but I have received late-night calls about nostalgic cartoons. Entertaining? Not really.
I made this salad partly because Mr. How Sweet texted asking if I could make an indulgent Friday lunch: beer BBQ chicken, beer mac and cheese, and bacon-roasted Brussels sprouts, plus cookies. Who am I to refuse? So I balanced the heavy menu with a bright, roasted autumn panzanella to add freshness, texture, and a little tang.
Roasted Autumn Panzanella Salad
2
as an entree, 4 as a starter/side dish
1 hr
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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 (or arils from one pomegranate)
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 of salt, pepper, and nutmeg
Instructions
- Preheat oven to 350°F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
- Toss sweet potato and squash chunks in a large bowl with 1 tablespoon olive oil and about 3/4 of the spice mixture. Spread on a baking sheet and roast 20 minutes, flipping once.
- Toss apple chunks with the remaining spice mixture, add to the baking sheet, and roast another 20–25 minutes, tossing once or twice, until tender.
- Let the roasted squash, potatoes, and apples cool. Add bread chunks to the baking sheet and bake 10–12 minutes until golden and crisp; drizzle a bit of olive oil if desired.
- In a large bowl combine arugula with the roasted fruit, vegetables, and bread cubes. Toss with about 1/4 cup vinaigrette (adjust to taste) and sprinkle with pomegranate arils. Serve immediately.
Spiced Pomegranate Vinaigrette
- Whisk mustard, honey, pomegranate juice, vinegar, salt, pepper, and nutmeg in a bowl. Stream in olive oil while whisking until emulsified. Store in the refrigerator up to two weeks.
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I appreciate you so much!
Now you see why I needed so many pictures—I had a lot to say, and this salad deserved the full story.