Harrowsmith – September 2019

Harrowsmith Fall 2019 | 87

FALL PANZANELLA SALAD
VEGETARIAN

Serves 4 as a side or starter

Classic panzanella is typically
served in summer, loaded
with the season’s freshest
tomatoes and basil, but here, it’s
been made stick-to-your-ribs
comforting with fall veggies and
healthy walnuts. Look for locally
grown Canadian walnuts; parts
of Ontario and British Columbia
are fostering a burgeoning nut-
growing industry. This recipe
calls for raw beets, so to get the
thinnest slices, use a mandolin
or that single blade on the side
of a box grater.

1 demi-baguette, thinly sliced
into coins (about 3 cups)
1/2 cup + 2 tsp olive oil,
divided
1/2 tsp sea salt
1/2 tsp pepper
2 parsnips, peeled and cut into
thick coins (about 1 cup)
2 carrots, peeled and cut into
thick coins (about 1 cup)
1/2 small acorn or other small
squash, cut into cubes
(about 1 1/2 cups)
1 tbsp apple cider vinegar
2 tsp runny honey
1 tsp Dijon-style mustard
1 clove garlic, minced or
crushed
1 apple, cored and cut into
cubes
1 small red onion, sliced
super-thinly

1 yellowbeet,peeledand

sliced super-thinly

1/4 cup raw walnut pieces

Preheat oven to 350°F.

To make croutons, in large bowl

drizzle baguette coins with 1/4

cup of the olive oil; toss to coat

as evenly as possible. Arrange

oiled bread coins in single layer

on baking sheet and bake until

beginning to colour, about 5 to

10 minutes. Remove from oven

and let cool. When croutons are

cool enough to handle, crumble

them into smaller, bite-size

pieces with your hands; set

aside.

Increase oven heat to 375°F.

In separate bowl, drizzle 2 tsp

of the olive oil, salt and pepper

over parsnips, carrots and

squash; toss to coat and

transfer to lightly greased

baking sheet. Bake until a knife

easily pierces the veggies,

about 15 to 20 minutes.

In same bowl used to coat

veggies, whisk together

remaining 1/4 cup of the oil,

vinegar, honey, mustard and

garlic. Taste vinaigrette for salt

and pepper and adjust to taste.

Add cooked veggies, apples,

onions, beets and walnuts to

vinaigrette and toss to coat.

Just before serving, add crushed

croutons and toss once more.

FOOD & RECIPES: H E R ITAGE POULT RY