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Winter apple & squash panzanella

Winter apple & squash panzanella

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal648
fat30g
saturates3g
carbs77g
sugars42g
fibre9g
protein13g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

Rating: 5 out of 5.2 ratings
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