Who said you can’t make panzanella without tomatoes? With sweet squash, bold radicchio, and creamy burrata, this is one hearty salad to dig into during the colder months.
What You Get
Cut delicata squash
Roasted scallion vinaigrette
Toasted and chopped hazelnuts
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Line 2 sheet trays with parchment or foil.
Remove the outer leaves from the radicchio, and cut the radicchio into 4 to 6 wedges, including the core. In a large bowl, combine the radicchio and squash, drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt, and toss to coat. Arrange on one of the prepared pans and roast until the squash is tender and the radicchio is golden, about 20 minutes.
Pile the bread cubes on the second prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and toast until golden but still a little soft, 15 minutes.
Meanwhile, drain the burrata and cut or tear it into 2 or 3 portions. Drizzle with olive oil and sprinkle with salt and pepper. Set aside and let come to room temperature.
When the vegetables and bread are ready, return them to the large bowl. Drizzle with some of the vinaigrette and fold to coat and combine, without breaking up the squash too much. Separate the radicchio leaves into smaller pieces. Fold in the arugula and hazelnuts last. Season to taste with salt and pepper.
Heap the panzanella on plates, place the burrata on top or on the side, and serve.