Squash, Blue Cheese + Garbanzo Panzanella
- Low Carb/Paleo
Why we love it:
- 2 cups Kabocha Squash (or other orange winter squash)
- 1 15-ounce can Garbanzo Beans
- 1⁄4 cup Extra Virgin Olive Oil (divided, plus a few drizzles)
- 1⁄2 teaspoon Kosher Salt (divided, possibly more to taste)
- 4 cups Italian Bread (½ a loaf - day or 2 old is perfect)
- 1⁄4 teaspoon Black Pepper (optional, plus a pinch)
- 1 head Radicchio
- 4 cups Arugula (or spring mix greens)
- 1 English Cucumber
- 1 Apple
- 1 Fennel Bulb
- 4 ounces Blue Cheese
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 4 Tablespoons Balsamic Vinegar
1. PREHEAT THE OVEN TO 425 DEGREES
2. SQUASH + GARBANZOS
If using precut squash, just dice into ½ - 1” cubes. Or if you have a whole squash, scrape out the seeds then dice into cubes; most orange winter squash skin can be eaten so you only have to peel it if it bothers you or has gnarly bumps on it.
Open and drain the garbanzo beans. Add to the squash.
Toss with a drizzle of olive oil and a pinch of salt. Place in the oven and bake for 25 minutes or until tender; be sure to stir at least once during this time.
Slice bread into 1 - 1 ½” cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake for about 12 minutes, rotating a few times, so they’re barely golden on the outside and crunchy. Let cool.
Wash and dry arugula or lettuce.
Slice or dice the apple.
Slice the fennel into thin slices.
Toss all in a large bowl.
In a jar or bowl combine the following: 1 teaspoon Dijon, 1 teaspoon honey, 4 Tablespoons balsamic vinegar, ½ teaspoon kosher salt, and a ¼ teaspoon black pepper. Shake or whisk. Then add a ¼ cup of olive oil and shake or whisk until combined.
Add the cheese to the salad. Add the squash, beans, and croutons to the bowl. Pour the dressing over to taste (you’ll use more than you might on a lettuce only salad - possibly even all of this).
Let stand for 5 - 15 minutes after dressing before serving to let the croutons soak up the dressing and soften up.