loveandlemons5.0
Fall Hazelnut Panzanella
A delicious stuffing/panzanella hybrid, this healthy fall salad full of tangy sautéed mushrooms and crispy kale makes the perfect Thanksgiving side. Vegan.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●pan
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Make the dressing: Whisk together the olive oil, vinegar, maple syrup, shallot, pinches of salt and pepper, and red pepper flakes, if using. Taste and adjust seasonings, and set aside.
Red pepper flakes (optional)
2
Grill or toast the bread slices (I used a grill pan): Drizzle the slices with a little olive oil and grill on each side for a couple of minutes. You could also cook them under the broiler in your oven. Once the bread is done, rub it with the cut side of half of the garlic clove while it's still warm. Chop the bread into 1-inch cubes and place it in a large bowl. Set aside.
3
Cook the mushrooms: In a medium skillet, heat a bit of olive oil over medium-high heat. Add the mushrooms and a few pinches of salt. Let them cook down until they begin to soften. After about ⏱️ 10 minutes, when the mushrooms are nicely browned and soft, add the remaining garlic and stir to incorporate. Cook a couple more minutes and add a splash of champagne vinegar or white wine to deglaze the pan. Let the mushrooms cook for a minute longer and remove from heat. Add the mushrooms to the bowl with the bread.
champagne vinegar (or sherry vinegar)2 tablespoonsSplash of champagne vinegar or white wine
4
Cook the kale: Drizzle the kale leaves with a little oil and salt. I cooked mine in the oven under the broiler for about ⏱️ 5 minutes until it was wilted down and the edges were a little bit crispy, and then I chopped it. Alternatively, you could cook the kale in the same pan as the mushrooms, adding the chopped kale to the pan during the last ⏱️ 4-5 minutes and cooking until it’s wilted down.
5
Place the kale and the hazelnuts, sage, and cranberries into the large bowl with the bread cubes. Add the dressing and toss. Taste and adjust seasonings. Serve at room temperature. You can make this up to ⏱️ 30 minutes before serving.
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