Winter Panzanella Salad

 Serves for 4-6 persons

1 small butternut squash, peeled, seeds scooped out and cut into 2.5 cm cubes

1 delicata squash, cleaned and sliced into thin rings

1-day-old rustic loaf of bread, torn into bite-size pieces

1 sprig fresh rosemary, leaves minced

4–5 sprigs fresh thyme, leaves minced

2 tablespoons olive oil

2–3 handfuls of Tuscan kale, ribs removed, leaves torn into bite-size pieces

2 handfuls of other greens such as mustard greens, arugula or spinach

1 small head of radicchio, cleaned and outer leaves removed, leaves torn in half

2 ribs celery, thinly sliced

425 g organic chickpeas, drained and rinsed

50 g (1/3 cup) pumpkin seeds, lightly toasted

150 g (2/3 cups) vegan ricotta (optional)

Additional olive oil to roast squash and season chickpeas

Salt and pepper to taste

DRESSING

1 heaping tablespoon Dijon mustard

1 small shallot, minced

1 small garlic clove, minced

1 teaspoon fresh thyme, minced

2 tablespoons good quality red wine vinegar

1 tablespoon maple syrup

80 ml (1/3 cup) olive oil

Salt and pepper to taste

Preheat the oven to 200°C. Line three sheet pans with foil or parchment paper. Place the diced butternut squash, sliced delicata squash and the bread on separate trays. Drizzle the squash with a little extra virgin oil, season with salt and pepper and an optional additional sprig of fresh rosemary and/or thyme. Bake the squash in the oven for about 20 minutes until golden and tender. Remove and set aside.

Whisk the two tablespoons of extra virgin olive oil together with the minced rosemary and thyme in a small bowl and pour over the pieces of bread. Using your hands, massage the herbed oil into the bread, making sure all the pieces are evenly coated and season with a little salt. Bake in the oven for about 10–15 minutes until golden. Remove from oven and set aside.

Personally, we like to add a little more flavour to the canned/cooked chickpeas by placing them in a small bowl, seasoning them with a little salt and pepper, a drizzle of olive oil and a little red wine vinegar and letting them sit while we prepare the other ingredients. This is entirely optional but does contribute more flavour to the dish.

SALAD DRESSING

In a small bowl whisk together all ingredients except the olive oil. Then slowly drizzle in the oil while constantly whisking. Season with salt and pepper and set aside.
 

SERVING

In a large bowl add the greens, radicchio, celery, chickpeas and finally the roasted squash and bread. Pour the dressing over and using tongs, carefully incorporating all the ingredients. Season with salt and pepper. Serve the salad topped with dollops of vegan ricotta (if using), pickled red onions (optional), and toasted pumpkin seeds.

We recommends serving the Winter Panzanella Salad the Turpino Toscana Rosso IGT from Querciabella in Tuscany.

Our tasting note
Dark, almost impenetrable ruby red. The Turpino - Querciabella's top wine from the Maremma region - is elegant and yet highly expressive. The nose is dominated by aromas of black cherry, plum, mocha, spices and liquorice. Wonderfully balanced on the palate with flavours of pepper, tobacco and Mediterranean herbs. Powerful, round and soft with a long-lasting finish. 

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