Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Winter Citrus Panzanella
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- Level: Easy
- Total: 1 hr 30 min (includes standing time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 303
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 538 mg
This panzanella celebrates all the delicious produce that is at its peak during the colder winter months. Bright citrus, tart pomegranate seeds, hearty squash and earthy kale all come together to create a dish that can be eaten as a main or alongside a protein as a side. If you can’t find dark pumpernickel, whole wheat or seeded sourdough bread works great.
- Level: Easy
- Total: 1 hr 30 min (includes standing time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 303
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 538 mg
Ingredients
Salad:
Dressing:
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Directions
- For the salad: Preheat the oven to 425 degrees F.
- Toss the squash, olive oil and salt in a large bowl to combine. Spread onto one side of a baking sheet, reserving the bowl. Add the bread to the bowl, tossing to fully coat. Add to the other side of the baking sheet. Bake, turning the squash and bread halfway through, until the squash is tender and browned and the bread is toasted, 25 to 30 minutes. (Keep a close eye on the bread and remove it if starts to smell like it’s burning before the squash is done.) Add the toasted bread, squash, kale and fennel to a large bowl; set aside.
- Using a sharp knife, peel and segment the grapefruits and oranges over a medium bowl to catch any juices, removing the white pith so only the flesh remains. Squeeze any remaining juice out of the membranes before discarding. Drain the fruit in a fine-mesh strainer set over a measuring cup to reserve the juices. You will need at least 1/2 cup of juice; add water as needed to equal 1/2 cup. Set the citrus segments aside.
- For the dressing: Add the mustard, vinegar, honey and reserved citrus juice to a medium bowl and whisk to combine. Slowly stream in the olive oil while whisking to emulsify the dressing. Season to taste with salt and pepper.
- Pour the dressing over the bread mixture and gently toss together until well coated. Let sit, tossing occasionally, until the bread is softened and the kale is tender, at least 30 minutes and up to 2 hours.
- Transfer the panzanella to a large serving bowl or platter and top with the pomegranate seeds, Gorgonzola, fennel fronds and reserved citrus segments.
