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Winter apple & squash panzanella

Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 648
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 42
  • Protein 13
  • Fat 30
  • Fibre 9
  • Salt 0.8

Nutrition per serving

  • Calories 648
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 42
  • Protein 13
  • Fat 30
  • Fibre 9
  • Salt 0.8

Ingredients

  • ½ large butternut squash, cut into chunks
  • 4 tbsp extra virgin olive oil
  • 6 sage leaves, chopped
  • 2 apples, cored and sliced into slim wedges
  • 3 tbsp clear honey
  • 4 tbsp red wine vinegar
  • 200g leftover crusty bread (we used ciabatta), torn into chunks
  • 100g hazelnuts, roughly chopped
  • 200g bag chopped kale
  • 100g dried cranberries

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.

  2. Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.

  3. Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

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