Squash and Brussels Sprouts Panzanella

This cozy panzanella is perfect for cooler weather and brings together tender squash, Brussels sprouts, and sweet pear with toasted bread cubes, walnuts, and dried cherries. Fresh herbs and a splash of lemon brighten the flavors, making for an appealing combination of hearty and fresh. This hearty seasonal salad works for just about any occasion but is especially perfect for a winter holiday meal.

On top of being delicious, both squash and Brussels sprouts are fantastic for digestive health, heart health, cancer prevention, and eye health. This panzanella salad-bread salad with butternut squash, brussels sprouts, dried cherries, pepitas, goat cheese, and kale is the perfect side dish for Thanksgiving!

How to make Squash and Brussels Sprouts Panzanella

Ingredients

•  1 onion, chopped
• 2 cups cubed fresh or frozen squash, such as butternut, kabocha, or calabaza
• 2 cups fresh or frozen Brussels sprouts
• 1 pear, cored and chopped
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• Juice of ½ lemon (about 1 tablespoon)
• 1 thick slice of crusty bread, toasted and cubed
• ¼ cup chopped toasted walnuts
• ¼ cup dried cherries

Directions

1. Place the onion in a large skillet over medium high heat and cook until softened, about 5 minutes. If needed to prevent sticking, add a tablespoon of water to skillet from time to time.
2. Add the squash, Brussels sprouts, pear, salt, pepper to taste, and 2 tablespoons of water. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the vegetables are soft.
3. Add the thyme and rosemary, and stir to combine.
4. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.
5. Serve immediately.

Salad options:

• Substitute cranberries for dried cherries
• Add four ounces of crumbled goat cheese
• Special optional salad dressing:
  • Ingredients:
    • 1/3 cup olive oil
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons Kroger apple cider vinegar
    • 1 tablespoon Private Selection pure maple syrup
    • 2 teaspoons Kroger Dijon mustard
    • 1 clove garlic, minced
    • Kosher salt and black pepper, to taste
  • Directions:
    • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.