- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
- Walking on Sunshine
- Olive Oil & Omega-3s
- Chimichurri Potato Salad
- Granate Berry
Squash and Pomegranate Panzanella with Herbs
This version of panzanella is undeniably autumnal, with hearty slices of roasted squash, caramelized roasted red onion, juicy pops of pomegranate kernels, sage and rosemary, all dressed in a bright, balsamic vinaigrette. If you can find a persimmon, usually around at produce stands in the fall and winter, include it here for extra sweetness and juice.
From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff
Serves Serves 6-8
- 4-5 slices of crusty, whole grain bread or any bread you have on hand, torn into bite sized pieces
- 2 tablespoons neutral coconut oil (pg.) - melted, divided
- 1 small winter squash, preferably kabocha, kuri, or butternut, seeded, sliced (peeled only if using butternut)
- 2 large red onions, sliced lengthwise
- 2 rosemary sprigs, chopped
- 10 sage leaves
- Sea salt and freshly ground pepper
- 1 pomegranate – kernels
- 1 sliced Fuyu persimmon (optional)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 1. Preheat oven to 400° F (200° C).
- 2. Arrange bread pieces in on a baking tray in a single layer, drizzle with ½ tablespoon coconut oil and toast for about 10 minutes or until its edges are golden brown. Transfer toasted bread to a plate and set aside. Shake any remaining crumbs off the tray.
- 3. Cover the same tray with parchment paper. Combine squash, onion and herbs on the tray, drizzling them with the remaining 1 ½ tablespoons of coconut oil. Sprinkle with salt and pepper to taste and toss vegetables with your hands to combine and coat thoroughly. Make sure the vegetables are arranged in a single layer and roast for about 30 minutes, or until squash is soft when pricked with a knife. Lower heat to 350° F (180° C).
- 4. On a large platter, arrange roasted vegetables and herbs, toasted bread, pomegranate kernels and persimmon slices, if using.
- 5. Combine lemon juice, balsamic, apple cider vinegar and mustard until well mixed. Add olive oil and whisk until smooth. Pour the dressing over the panzanella. Serve immediately.
From “Simply Vibrant” by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.