To make this salad during times of the year when panettone isn’t available, use cubed brioche or walnut-raisin bread instead.
Ingredients – Serves 6 to 8
- 4 shallots, thinly sliced
- 1 butternut squash, peeled, seeded and cut into (3/4-inch) cubes
- 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 4 cups lightly packed (3/4-inch) cubed panettone
- 3 tablespoons apple cider (preferably spiced) or apple juice
- 1 tablespoon lemon juice
- 3 cups lightly packed baby spinach
Preheat oven to 350°F. Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Roast, tossing occasionally, until just tender, about 40 minutes. Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.
Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and warm butternut squash, shallots and panettone and toss well. Transfer to a platter or large bowl and serve
Per Serving: 240 calories (70 from fat), 8g total fat, 3g saturated fat, 30mg cholesterol, 400mg sodium, 40g carbohydrates, (5 g dietary fiber, 12g sugar), 4g protein.