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.
Allergen Note: Contains milk, tree nuts, wheat.
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.
Meanwhile, tear or slice the baguette into bite-size pieces (you should have about 6 cups). Toss them in the same bowl with 2 tablespoons of olive oil, and season with salt and pepper. Pile the bread cubes on the other pan. Transfer the pan to the oven and toast until golden but still a little soft, 10 minutes.
Meanwhile, drain the burrata and cut or tear it into 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 turn to coat. Separate the radicchio leaves into smaller pieces. Fold in the arugula and almonds last. Season to taste with salt and pepper.
Heap the panzanella on plates, place the burrata on top, and serve.