Roasted Squash, Kale, Sage, & Hazelnut Panzanella Salad

Nothing beats a hearty panzanella salad as part of a winter meal. This version takes advantage of butternut squash, red onion, and kale, which are wonderful in the winter months. Hazelnuts and sage add a traditional combination of flavors to this wonderfully fragrant and crunchy salad.

This salad is slight adaptation of Samin Nosrat’s recipe in SaltFatAcidHeat. I prefer my French Vinaigrette dressing, which adds the complexity of Dijon mustard to the mix.

Many components of the salad can be made ahead (croutons, dressing, pickled onions).The salad serves 4 generously.

Gather up the ingredients below and get to work.

• 1 bunch kale Lacinato, Tuscan, "Dinosaur"

• 1 large butternut squash (2 pounds), peeled, seeded, halved, cut into 1/2 inch crescents

• extra virgin olive oil

• 1 small medium red onion, sliced thinly

• 3 tbsp red wine vinegar

• 1/4 teaspoon Kosher salt

• 1 teaspoon sugar

• 4 cups homemade croutons, hand-torn into 1″ pieces. See tips below

• 16 fresh sage leaves

• ¾ cup toasted hazelnuts, coarsely chopped

• My French Vinaigrette dressing

Preheat oven to 400. Prepare the croutons: Using 1 pound leftover bread (sourdough or baguette), tear the bread into 1 inch pieces. In a bowl, toss the torn bread with 1/3 cup olive oil and 1/2 teaspoon salt. Spread the bread pieces on a baking sheet. Bake for between 16-22 minutes, stirring with a metal spatula after 8 minutes. Continue baking, checking every 5 minutes (and stirring with the spatula) until crisp and golden. Remove from oven and let cool. This can be done a day or two ahead. The croutons can be stored in airtight containers.

Up the oven temperature to 425 F to preheat for the squash.

Strip the kale by grabbing the stem with one hand and sliding the other hand up along both sides of the stem. Repeat and discard stems. Rip or chop it into 1/2 inch pieces and massage it for about 2 minutes to make tender.

Toss the squash crescents with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated. Transfer the squash crescents to baking sheets and distribute evenly in a single layer. Roast the squash at 425 F for 20-25 minutes until golden and caramelized. Flip the squash and rotate the pan halfway through.

Toss the sliced red onion with the vinegar, 1/2 teaspoon salt, and 1 teaspoon sugar. Let sit for at least 15 minutes to macerate. Set aside. This can be done ahead of time. Store onions in vinegar brine in the fridge.

While the squash roasts, prepare the French vinaigrette.

Place half of the croutons and the kale in a large salad bowl and toss with 1/3 cup of the vinaigrette. Set aside for 10 minutes.

Meanwhile, fry the sage in a neutral-flavored oil. Oil should be hot enough that the sage leaves will sizzle when inserted. Work in batches, setting the sage on a paper towel as it finishes. Sprinkle it with flaky sea salt. It will continue to crisp as it cools. This is step is worth the trouble, but if you aren’t kean about frying the sage, thinly slice/ chop 8 leaves and add them to the dressing.

Finish assembling: Add remainder of croutons, squash, hazelnuts, macerated onions (without their vinegar), into the bowl. Crumble the sage on top. Dress with the rest of the vinaigrette, mix well to combine. Add the macerating vinegar for additional moisture if needed.

Serve with a nice bottle of spicy Syrah. Enjoy.