Make way for a new salad addiction. This adapted recipe by the author of Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking and James Beard Award-nominated Cannelle et Vanille food blog is a wildly delicious meal in itself. We also recommend Aran’s cookbook by the same name. Find it here.
Herbed Panzanella Salad with Roasted Squash and Beets
Panzanella salad is fantastic and totally doable for the gluten-free lifestyle if you use gluten-free bread — ideally a rustic loaf like a baguette or other country loaf. The beauty of the bread is it soaks up some of the dressing, providing a pleasing crunchy-squishy burst of flavor. Here it's accompanied by beets and squash to make it a hearty, satisfying salad or light, delicious meal. Serve warm or at room temperature.
For the Salad:
- 6 3/4-inch-thick slices rustic gluten-free bread, cubed
- 3 tablespoons olive oil
- 5 baby red beets, peeled and quartered
- 5 baby golden beets, peeled and quartered
- Kosher salt
- 1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced into ½-inch-thick wedges, and seeded
- 1/2 teaspoon red pepper flakes
- 1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
- 1 cup beet greens or other leafy greens
- 1/4 cup raw pumpkin seeds
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves (optional)
For the Vinaigrette:
- 1 teaspoon grainy Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons pumpkin oil (optional)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Preheat the oven to 325°F. Make the salad: On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil. Bake until dry, about 20 minutes.
Turn up the oven to 400°F. In a deep baking pan, toss the beets with 1 tablespoon of the olive oil and a pinch of salt. Cover the pan with aluminum foil and bake until fork-tender, about 45 minutes.
On a rimmed baking sheet, toss the squash with the remaining 1 tablespoon olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack until fork-tender, about 20 minutes.
In a salad bowl, toss together the bread, beets, squash, apple, beet greens, pumpkin seeds, sage, thyme, and oregano.
Make the vinaigrette: Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the dressing, and serve.
Photography Aran Goyoaga
NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.