Winter Panzanella Salad Recipe

Winter Panzanella Salad is beautiful for lunch or dinner for your family or to serve at a party.

For the croutons: 
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed,
cubed 6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the salad: 
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves


Directions:

• Preheat oven to 400°F. 
• Melt the butter in a large skillet over moderate heat and cook until it foams. 
• Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. 
• Add most of the grated cheese and stir. 
• Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. 
• Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. 
• Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. 
• Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool. 
• Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. 
• Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper. 
• In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. 
• Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

Adapted from Michael Chiarello