BARTLETT PEAR BUTTERNUT SQUASH PANZANELLA WITH ENDIVE & PROSCIUTTO
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4 side-salad servings
Ingredients
Roasted Pears
1 medium butternut squash, peeled, deseeded, and cubed (450 g)
2 medium Bartlett Pears, peeled, and cubed (500 g)
1 Tablespoon (15ml) olive oil
¼ teaspoon (1ml) sea salt
Croutons
3 cups (150g) ½” cubed whole grain bread
1 Tablespoon (15ml) olive oil
1 teaspoon (5ml) dried thyme
¼ teaspoon (1ml) sea salt
Salad
3 to 4 handfuls baby lettuce (100 g to 130 g)
1/2 cup (42g) shredded radicchio
1 oz (28g) Blue cheese
4 oz (113g) Prosciutto
Dressing
1/4 cup (60ml) olive oil
3 Tablespoons (45ml) balsamic vinegar
¼ teaspoon (1ml) sea salt
¼ teaspoon (1ml) freshly cracked black pepper
Instructions
- Preheat oven to 200˚C. Peel the butternut squash and pears. Remove the seeds from the squash and cut the pear and squash into ¼” cubes. Place on a sheet tray covered with parchment paper. Drizzle with olive oil, sprinkle with salt, and toss until well combined. Roast until the squash is tender and lightly browning, 30 to 35 minutes. Remove and let cool.
- While the squash is roasting, toss the cubed bread with olive oil, thyme, and salt. Place in the oven with the squash and toast until the bread has crisped and browned, 15 to 20 minutes. Remove from oven and let cool.
- Combine the lettuce, chopped endives, roasted pear mixture, croutons, and blue cheese in a large bowl. Place ingredients for the dressing in a jar with a tight lid and shake well. Drizzle over the salad and toss until the salad is coated with the dressing. Add the prosciutto and fold into the salad.
Notes
If desired, the radicchio can be left out or substituted with shaved endives.