This Fall panzanella salad with roasted squash is as well an indulgent recipe to get comforted on a Fall day as a healthy and nourishing dish that will take care of your good conscious. The different textures gathered in the salad as well as the contrasts between the different tastes are enough to make it my favorite salad of the moment, even though I already loved it from the moment I added crusty sourdough into it.
Recipes are coming quite slowly lately as I’m not so organised, in spite of the fact that I prepared a few ones in advance before to travel. It’s always hard to find time to edit everything, write in French and English, or finding time to be totally focused on it and being efficient overall.
I’m just coming back from a few days of holidays in Finland, where I had the joy to meet again a few Erasmus friends and to make a short but nice 2 day trip to Lapland, with the hope to see some northern lights. No luck for me with northern lights, so I guess a third trip up there will be needed, but those days were in any case so much invigorating: meeting beloved persons, eating at my favorite places and discovering a few new ones, taking time to only do what I love to do while enjoying the moment were most of my activities.
It’s everything I start to travel again that I realise how much I’ve missed those feelings of freedom and independence since the previous time, this feeling that everything is possible without exactly knowing what to expect. I’m also very attached to this country, where people take enough time to live and are so kind-hearted. I’ll update my Helsinki city guide in the coming days with new pictures and new spots, indeed!
To get back to our Fall panzanella salad with roasted squash, it’s perfect when eaten cold, but you can also eat it directly with the roasted squash quarters, sourdough and grilled halloumi pieces when still warm. If you’re running out of time during the week, prepare the squash in advance, then just reheat it before to add it into the salad.
More recipes with squash:
Autumnal burger with pumpkin & Calvados melted onions
Chestnut and pumpkin velouté
Pecan nut, dark chocolate & pumpkin crumble
- 50g rucola
- 1 small Hokkaido squash (300g)
- 70g halloumi cheese
- 2 slices Bresaola
- 1 handful hazelnuts
- 1 slice of sourdough bread
- 1 small handful parsley
- 1+1tbsp olive oil
- 1 small shallot
- 2tbsp olive oil
- 2tbsp apple cider
- 1tbsp water
- 1/2tsp nigella seeds
- 1/4tsp fleur de sel
- 1. Prepare squash: preheat oven to 200C. Cut squash into small quarters, then put them in a salad bowl. Add one tablespoon olive oil and a pinch of salt or chili salt. Mix well using your fingers, until each piece is coated, then put squash quartes onto a baking tray. Put in oven for about 30 minutes at 200C.
- 2. In the meantime, prepare the vinaigrette: add into a small bowl chiselled shallot, olive oil, nigella seeds, water and apple cider. Mix using a fork until to make an emulsion. Set aside. When squash is roasted, take it out from oven and cool down. Keep oven turned on.
- 3. Put in oven hazelnuts and roast for about 5 minutes at 200C, until their skin can be easily removed. In the meantime, cut a thick slice of sourdough into cubes, then fry them in a hot frying-pan with one spoon olive oil, until the cubes are golden and crusty.
- 4. In the still hot frying-pan, fry halloumi cut in cubes until golden.
- 5. In a big salad bowl, add washed rucola, roasted squash quarters and halloumi, Bresaola grossly cut in pieces, roasted and shredded hazelnuts, sourdough cubes and chiselled parsley. Add vinaigrette and stir well before to serve.