Panzanella Salad Chopped Kale, Butternut Squash, Chayote Squash, Jicama, Grapefruit, Green Pepitas, Poblano Cheddar Heirloom Blue Cornbread Croutons, Pomegranate & Smoked Tomato Chiltepin Vinaigrette Recipe

SOUPS, SALADS & BREAD

1. 1

   Roast squash and toast croutons

   Preheat oven to 400°F (200°C). Line two sheet pans with parchment. Toss butternut squash cubes with 1/3 cup olive oil, salt and pepper; spread on a pan and roast 25–30 minutes until tender and caramelized. Toss cornbread crouton cubes with a light drizzle of olive oil and a pinch of salt; spread on the second sheet pan and bake 12–15 minutes until crisp and golden. If croutons are fresh, finish under the broiler for 1–2 minutes for deeper color.

2. 2

   Prepare chayote and jicama

   Peel chayote, slice into 1/2-inch cubes; season with a pinch of salt and roast for 15–20 minutes until just tender and lightly browned. Peel and dice jicama into 1/2-inch pieces and set aside.

3. 3

   Massage kale

   Wash kale, remove tough stems, and chop or tear into 4–6 cups. In a large bowl, drizzle with remaining olive oil (about 1/3 cup) and a pinch of salt. Massage 1–2 minutes until leaves darken and soften.

4. 4

   Segment grapefruit and prep pomegranate

   Supreme grapefruits by slicing away membranes and pith, then cut segments from the fruit. Remove and set aside pomegranate seeds.

5. 5

   Toast pepitas

   In a dry skillet over medium heat, toast pepitas 3–4 minutes until golden and fragrant. Remove from heat and let cool.

6. 6

   Make vinaigrette

   In a blender or bowl, combine smoked tomatoes, chiltepin, sherry vinegar and honey with a pinch of salt and pepper. Blend or whisk, then slowly stream in olive oil to emulsify. Adjust seasoning to taste.

7. 7

   Assemble salad

   In a large serving bowl, add kale. Fold in roasted butternut squash, chayote (roasted), and jicama. Gently fold in grapefruit segments and pomegranate seeds. Drizzle with smoked tomato chiltepin vinaigrette and toss to coat evenly.

8. 8

   Finish and serve

   Scatter toasted pepitas over the salad and top with poblano cheddar heirloom blue cornbread croutons. Serve immediately.