Sourdough Winter Panzanella Salad
This simple salad is made with leftover stale bread you may have around. Ends, Crusts, or any wholesome bread you have at hand will due. The more stale it’s gotten, the better. Just toast it in a skillet with lots of duck fat, butter, bacon grease, or even quality olive oil! Toasting this bread just a bit, really brings it back to life.
Feel free to use seasonal vegetables, whatever you've got leftover from your farmstand suppers, throw it in there, if you have fruits like apples, candied cranberries or pomegranates, throw them in there for sweetness. Use whatever leftovers that are hanging around in the fridge for inspiration. This is a quick, waste free, budget friendly lunch or side that is certain to nourish and satisfy!
Whole Grain Winter Panzanella Salad
- 4-6 Cups Dry or Stale Whole Grain Bread, Torn or Cut into Bite Sized Pieces
- 2 tbsp Butter, For Toasting Bread
- Butter or Bacon Grease For Frying
- 3 Cups Butternut or Honeynut Squash, Peeled and Cut into BIte sized Pieces
- 2-3 Cups Finely Sliced Brussels Sprouts, Cabbage, or Kale
- ½ Cup Pomegranate arils, or Dried Cranberries
- ¼ Cup Red Onion, Or Shallot, diced small (optional, to taste)
- 1-2 Garlic cloves, minced
- 3 tbsp Olive Oil
- 3 tbsp Gourmet Balsamic Vinegar, or Maple - Balsamic Reduction