Panzanella is mainly known as a summer salad, with juicy tomatoes and cucumbers, but this warm autumn version may just change your thinking. It’s filled with hearty seeded bread croutons, creamy roasted squash, golden and red beets, crunchy slices of apple, and pumpkin seeds, all dressed with pumpkin oil and apple cider vinaigrette.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?