gluten-free panzanella Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg gluten-free panzanella Archives | GFF Magazine https://gffmag.com 32 32 Herbed Panzanella Salad with Roasted Squash and Beets Gluten-Free Recipe https://gffmag.com/herbed-panzanella-salad-with-roasted-squash-and-beets-gluten-free-recipe/ https://gffmag.com/herbed-panzanella-salad-with-roasted-squash-and-beets-gluten-free-recipe/#respond Tue, 24 Oct 2023 19:51:00 +0000 https://gffmag.com/?p=221398 Read More]]> Make way for a new salad addiction. This adapted recipe by the author of Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking and James Beard Award-nominated Cannelle et Vanille food blog is a wildly delicious meal in itself. We also recommend Aran’s cookbook by the same name. Find it here.

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Herbed Panzanella Salad with Roasted Squash and Beets

Panzanella salad is fantastic and totally doable for the gluten-free lifestyle if you use gluten-free bread — ideally a rustic loaf like a baguette or other country loaf. The beauty of the bread is it soaks up some of the dressing, providing a pleasing crunchy-squishy burst of flavor. Here it's accompanied by beets and squash to make it a hearty, satisfying salad or light, delicious meal. Serve warm or at room temperature.
Servings 4
Calories 475kcal
Author Aran Goyoaga

Ingredients

For the Salad:

  • 6 3/4-inch-thick slices rustic gluten-free bread, cubed
  • 3 tablespoons olive oil
  • 5 baby red beets, peeled and quartered
  • 5 baby golden beets, peeled and quartered
  • Kosher salt
  • 1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced into ½-inch-thick wedges, and seeded
  • 1/2 teaspoon red pepper flakes
  • 1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
  • 1 cup beet greens or other leafy greens
  • 1/4 cup raw pumpkin seeds
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh oregano leaves (optional)

For the Vinaigrette:

  • 1 teaspoon grainy Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pumpkin oil (optional)
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt

Instructions

  • Preheat the oven to 325°F. Make the salad: On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil. Bake until dry, about 20 minutes.
  • Turn up the oven to 400°F. In a deep baking pan, toss the beets with 1 tablespoon of the olive oil and a pinch of salt. Cover the pan with aluminum foil and bake until fork-tender, about 45 minutes.
  • On a rimmed baking sheet, toss the squash with the remaining 1 tablespoon olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack until fork-tender, about 20 minutes.
  • In a salad bowl, toss together the bread, beets, squash, apple, beet greens, pumpkin seeds, sage, thyme, and oregano.
  • Make the vinaigrette: Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the dressing, and serve.

Nutrition

Calories: 475kcal | Carbohydrates: 45g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Sodium: 876mg | Potassium: 896mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2298IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 4mg

Photography Aran Goyoaga

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]]> https://gffmag.com/herbed-panzanella-salad-with-roasted-squash-and-beets-gluten-free-recipe/feed/ 0 Gluten-Free Chicken Panzanella Recipe https://gffmag.com/gluten-free-chicken-panzanella-recipe/ https://gffmag.com/gluten-free-chicken-panzanella-recipe/#respond Fri, 10 May 2019 15:13:20 +0000 https://gffmag.com/?p=221521 Read More]]> Bread salad with juicy summer tomatoes and a chicken-stock vinaigrette? Yes, please. Buy ready-made chicken, roast your own, or skip it. Regardless, this gluten free panzanella salad delivers.

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Gluten-Free Chicken Panzanella Recipe

Servings 4
Author GFF Staff

Ingredients

  • 6 slices gluten-free sandwich bread, crusts trimmed and bread torn into 1-inch pieces
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup gluten-free chicken stock
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1/2 teaspoon gluten-free Dijon mustard
  • 2 cups shredded roasted chicken
  • 8 loosely packed cups arugula
  • 16 cherry tomatoes, halved
  • 1 tablespoon toasted pine nuts

Instructions

  • Preheat the oven to 250°F. In a bowl, toss the bread with 2 tablespoons of the olive oil and 1/8 teaspoon salt. Arrange the bread in one layer on a rimmed baking sheet and bake for 25 minutes.
  • In a small pot over medium heat, bring the chicken stock to a simmer and reduce by half, 3 to 4 minutes.
  • In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, mustard, and 1/2 teaspoon salt.
  • In a serving bowl, whisk together the chicken stock and one-third of the dressing. Add the toasted bread and toss. Add the chicken, arugula, tomatoes, pine nuts, and remaining dressing and toss to coat.
  • Divide the salad among four dinner plates and serve immediately

Photography Erin Ng

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