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Fall Panzanella Salad

Toasted Focaccia chunks, chewy cranberries, roasty winter veggies and juicy pears make this fall salad a hit any night!


  • 1 Winter Squash (Butternut or Acorn Squash)
  • 1 head of Fennel
  • 1 head of Radicchio
  • 2 Pears (or Apples)
  • 1 cup of Dried Cranberries, Currants or Blueberries
  • 2 cups of Focaccia, torn into 2 inch pieces

for the dressing:

  • ¼ cup Extra Virgin Olive Oil
  • 2 Oranges, Juice and Zest separated
  • 2 tbsp balsamic vinegar
  • 1 tbsp whole grain mustard
  • 1 bunch mixed Italian herbs (rosemary, sage
  • and parsley), chopped
  • 1⁄4 cup extra virgin
  • olive oil
  • Salt and pepper (to taste)


  1. Roast the winter squash: Preheat the oven to 375* F and line a baking sheet with parchment paper. Peel the squash and cut it into 2 inch cubes. Toss cubes in 1 tbsp of vegetable oil, 1 ½ tsp of salt and the zest from 1 orange. Place in a single layer on the baking sheet and bake until al dente, about 12-18 minutes, stirring and rotating halfway through. Put aside to cool.

  2. Cut the fennel and radicchio into quarters, removing the cores. 

  3. Bring a heavy bottom sauté pan or cast iron skillet  to medium heat and add enough vegetable oil to coat the bottom of the pan in a thin layer, about 1 tbsp. Add fennel cut side down, and sear until golden brown, about 5 minutes. Flip the fennel over, add a pinch of salt and repeat for another 3-5 minutes until the fennel is tender. Remove from the heat and cool. Once cool, cut into 1 inch wedges.

  4. Sear the radicchio. Add more oil to coat the bottom of the pan in a thin layer. . Add the radicchio cut side down with a generous pinch of salt and sear until golden brown, about 3-5 minutes. Remove from the heat and allow to cool. Once cool, slice into 1 inch strips.

  5. Make the dressing: In a medium bowl combine the balsamic vinegar, mustard, chopped herbs and orange juice. Whisk until fully combined. Slowly drizzle in ¼ cup of olive oil until fully emulsified. Add salt and pepper to taste. 

  6. Bring your pan to a medium-low heat then add enough olive oil to coat the bottom of the pan in a generous layer, about 3 tbsp. Add the torn focaccia, remaining orange zest, a pinch of salt and optional 1 tsp of chili flake. Tossing frequently, toast the focaccia until golden brown, about 5-8 minutes. 

  7. In a large bowl bring it all together! Combine the squash, fennel, radicchio, pears, dried cranberries and toasted focaccia together before drizzling with the dressing and tossing.  Taste and season with salt, black pepper and any additional herbs.

  8. Buon Appetito

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