Challah Panzanella is the perfect winterized salad for your Hanukkah celebration, made with butternut squash, kale, brussels sprouts, and a homemade vinaigrette. Feel free to use an entire loaf of challah and save extras for use on anything you like the week after! The dressing is also addictive so take advantage of the time and double your batch. Store in a glass jar in the fridge for up to 4 weeks.
- 1/2 loaf large Challah bread, cut into 1-inch cubes
- 2 tablesoons Villa Jerada sumac, divided
- 1/2 cup olive oil, divided
- 2 1/2 teaspoons Kosher salt, divided
- 1/4 teaspoon black pepper
- 1 lb butternut squash, cut into 1-inch cubes
- 1 lb brussels sprouts, halved
- 1/2 large red onion or shallots, sliced thin
- 1/2 bunch kale, stems removed and leaves torn
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 teaspoons whole-grain mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- Preheat the oven to 325°F.
- Slice the challah loaf into 1-inch cubes. Place onto a rimmed baking tray in a single layer. In a small bowl, whisk 1 tablespoon of sumac, 1/4 cup olive oil, and 1 teaspoon salt. Sprinkle over bread while tossing with your hands to distribute the seasonings.
- Bake in a preheated oven for 20-25 minutes or until lightly golden, flipping the bread halfway through. Once the bread is crunchy and browned, remove the tray from the oven to cool.
- Next, turn the oven temperature up to 400°F.
- Toss the butternut squash and brussels sprouts onto another rimmed baking sheet. Top with the remainder of the sumac (1 tablespoon), 1/4 cup oil, 1 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to distribute the spices.
- Bake the veggies for 25-40 minutes until completely tender and browned, flipping halfway through. Once tender, remove the veggies from the oven and allow them to come to room temperature.
- Meanwhile, slice the onions and kale. Place them into the serving bowl and set them aside.
- Finally, make the dressing. Add all ingredients into a bowl and whisk to combine.
- In a large bowl, add roasted veggies, kale and fresh cut onions. Toss lightly with dressing and plate in a salad serving bowl. Top with croutons, lightly drizzle again with a bit more dressing to your preference. Serve immediately.