This Autumn Twist on Salad Is the Perfect Lunch for Work
The Kitchy Kitchen
The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. Thomas has amassed fame in the culinary world, as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine readers to experience their own Kitchy Kitchen at home.
I have spoken many times about how I’m not a salad person. I get about halfway through, and filled with malaise, loosely drop my fork to the side and zone out. I just cannot finish it. Something about chewing through that much roughage leads me to distraction. I would rather eat almost anything else.
Panzanella, however, gets a pass. Any “deli style” salad, which is more vegetable than greens, gets a pass. Why, you may wonder? Because panzanella is mostly bread, and I will eat bread whenever—especially when it’s a bread salad.
Panzanella is a Tuscan creation, a recipe that stretches out the usefulness of a stale loaf. In this recipe, I gave it an autumnal twist, with roasted pumpkin and fresh pomegranate seeds. It’s a wonderful mix of rich, caramelized flavors punctuated with bright ones—one of the best fall recipes to enjoy as the temperatures drop. Enjoy!
2 cups pumpkin, peeled and cubed
1 cup sourdough, cubed
1/2 cup pomegranate seeds
1/4 shallot, thinly sliced
2 cups arugula, packed
1/2 cup cilantro microgreens
3 tablespoons balsamic vinaigrette
Preheat the oven to 425F.
Coat the pumpkin and sourdough in olive oil and season with a little salt and pepper, keeping both separate. Pop both on individuals trays, toasting the bread for about 10 minutes, and the pumpkin for 20 minutes, or until tender and caramelized. Set aside.
In a large bowl, add in the sourdough cubes and the balsamic vinaigrette, tossing to coat. Let the bread soak in the vinaigrette for about 15 minutes. Add the remaining ingredients, tossing to mix. Enjoy!
Try this recipe for yourself with a few simple tools:
What are the best fall recipes you keep in regular rotation this season?