Commercial bakers, like home cooks, are always creating new ways to use up leftovers. A crisp piece of leftover bread is great at soaking up all the delicious flavor from roasted vegetables and mustardy dressing (no matter the season.)
- 2/3 pound / about 2 loaves of day-old batard, ciabatta, (or any bread), torn into 1″ pieces
- 1 pound winter squash such as butternut, peeled, seeded, and cut into 1 1/2″ cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- Kosher salt
- 2 teaspoons Dijon Mustard
- 2 teaspoons maple syrup
- 3 tablespoons apple cider vinegar
- Freshly ground black pepper
- 1/2 bunch tuscan kale, ribs discarded, thinly sliced (about 3 cups)
- 1/2 small red onion, finely diced
- 1/2 cup shaved or grated Parmesan cheese
- Preheat the oven to 400 degrees F
- Put the bread cubes on a baking sheet and bake, stopping to stir now and then, until browned and crisp on all sides, about 15 minutes. Transfer to a plate or bowl.
- Put the squash and sprouts on the baking sheet and toss together with 3 tablespoons of the olive oil and 1/2 teaspoon of the salt. Roast the vegetables, stirring now and then, until they’re browned and tender, 35 to 40 minutes. Remove from the oven and let them cool slightly while you prepare the dressing. (This salad is quite nice with warm vegetables, but if you prefer to roast them ahead, it works well with them at room temperature too.)
- Whisk together the mustard, maple syrup, and vinegar in a large bowl. While whisking, drizzle in the remaining 1/2 cup olive oil. Season to taste with salt and pepper.
- Add the toasted bread, roasted vegetables, kale, onion, and half of the Parmesan and stir to combine. Season to taste with more salt and pepper. Transfer the panzanella to a serving bowl, scatter the remaining Parmesan on top, and serve immediately.