Winter Panzanella Salad

4 Servings
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Ingredients

  • 4 1/2 cups butternut squash, peeled and cubed (about 1-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 4 1/2 cups crusty bread, cubed
  • 3 ounces spicy salami, cut into half-inch cubes
  • 1 small bulb fennel, halved, cored and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 cup chicken broth
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1 12-ounce jar roasted red peppers, drained and chopped
  • 2 tablespoons rough-chopped fresh oregano
  • Shredded asiago cheese, for topping
  • 1/2 cup fennel fronds, for topping

Directions

  1. Preheat oven to 425 F.
  2. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Bake about 20 minutes, tossing halfway through, until golden brown and tender.  Transfer to a plate and cool.
  3. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a large bowl.
  4. In a large skillet over medium heat, warm the remaining 3 tablespoons olive oil. Add the salami and cook until lightly browned, about 5 minutes. Using a Slotted Spoon, remove to a paper towel lined plate, reserving the drippings in the skillet. Add the sliced fennel and celery to the pan and cook, stirring until softened and browned, about 10 minutes.
  5. Add the chicken broth, vinegar, kosher salt and a few grinds of pepper. Cook, stirring until the liquid is slightly reduced, about 3 minutes. Remove the skillet from the heat and stir in the peppers and oregano.
  6. Pour the fennel mixture over the bread cubes and let sit 2 minutes.
  7. Add the squash and salami and toss.
  8. Top each serving with some shredded asiago cheese and fennel fronds.

https://www.cutco.com/learn/winter-panzanella-salad