Winter Panzanella Salad with Roasted Pumpkin and Red Cabbage

Category: Appetizers
Servings: 4

Ingredients

Instructions

1. Begin by preparing the vegetables: peel and thinly slice the red onions. Remove the outer leaves and core from the red cabbage, then slice it into thin strips. Peel the pumpkin and cut it into small cubes, approximately 150g worth.

2. Tear the spelt bread into small pieces and place it in a large bowl. Add water and balsamic vinegar to moisten the bread, mixing thoroughly. Cover the bowl with plastic wrap and allow the bread to soak and absorb the flavors.

3. Meanwhile, heat a small amount of olive oil in a pan. Add the cubed pumpkin and sauté over medium-high heat for about 3 minutes, until the pumpkin is nicely browned and tender. Set it aside.

4. In the same pan, add a little more olive oil and sauté the red cabbage until slightly softened and lightly charred.

5. Once the bread has softened and absorbed the vinegar and water, add the prepared ingredients: red onions, fennel (thinly sliced), and pitted Taggiasca olives. Then, incorporate the sautéed pumpkin and red cabbage into the bread mixture.

6. Finally, finely chop the chives and sprinkle them over the salad. Season with extra virgin olive oil, sea salt, and black pepper to taste, and mix well.

7. Your winter panzanella is now ready to be served. Enjoy this hearty and vibrant winter salad as a delightful appetizer!

Tips:

• You can add additional herbs, such as thyme or rosemary, for extra flavor.
• If you prefer a sweeter salad, a drizzle of honey or maple syrup can complement the roasted pumpkin perfectly.
• The salad can be prepared ahead of time and stored in the refrigerator for a few hours to allow the flavors to develop.

Enjoy this seasonal twist on a traditional panzanella salad, perfect for the colder months!