Working some greens into your Thanksgiving meal can be a daunting task. The traditional Brussels sprouts and green bean casserole aren’t the most appealing options and a regular salad just doesn’t cut it for the special occasion. Just when your Thanksgiving feast is about to become a carbs only affair, it’s panzanella to the rescue! This fall twist on the Italian summer staple is perfect for your harvest table.
Granted this dish has bread and squash adding to the carb count, but the mountain of arugula it sits upon and the wonderfully delicate dressing that accompanies it make this a light addition to your meal. With both squash and crispy bread representing in this dish, you could even forego the stuffing and candied sweet potatoes if you want!
All the components to this dish can be made in advance and assembled right before serving cutting down on your kitchen frenzy on the day.
- 1 (2-2 1/4lbs) butternut squash peeled, seeded and cut into 1/4 inch cubes (about 4 cups)
- 12 oz. ciabatta, torn into 1½” pieces
- ¾ cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 10 oz. pancetta, cut into 2″ strips
- 2 shallots, thinly sliced
- ¼ cup red wine vinegar
- 1½ tbsp. lemon juice
- 1 tbsp. finely chopped thyme
- ½ tbsp. finely chopped rosemary
- 1 tbsp. honey
- 5 cups baby arugula
- ½ cup pine nuts, lightly toasted
- ½ cup dried cranberries