Roasted Squash & Heirloom Tomato Panzanella Salad
By Dennis The Prescott
This Tuscan-style salad is dressed to impress. Dennis the Prescott's recipe combines Traeger-roasted veggies with fresh heirloom tomatoes and rosemary-flavored croutons all tossed together in a zesty vinaigrette.
Prep Time
20 Min
Cook Time
40 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Rosemary Croutons
| 1/2 Pound | Ciabatta loaf, torn into 1 inch pieces |
| 3 Tablespoon | Olive oil |
| 2 Tablespoon | Chopped rosemary leaves |
| As Needed | sea salt and freshly cracked black pepper |
main
| 1 Large | Butternut squash, cut into 1 inch cubes |
| 1 1/2 Pound | baby golden beets, peeled and quartered |
| 3 Tablespoon | Olive oil |
| As Needed | sea salt and freshly cracked black pepper |
| 1 1/2 Pound | Mixed heirloom tomatoes, quartered |
| 1/2 Cup | pumpkin seeds |
| 1/2 Cup | crumbled goat cheese |
Vinaigrette
| 1 Clove | Garlic, minced |
| 1 Medium | Shallot, finely diced |
| 1 Tablespoon | freshly squeezed lemon juice |
| 2 Tablespoon | apple cider vinegar |
| 1 Tablespoon | pure maple syrup |
| 2 Teaspoon | whole grain mustard |
| 1/3 Cup | extra-virgin olive oil |
| As Needed | sea salt and freshly cracked black pepper |
Steps
1
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
Prepare two sheet pans. On one, combine bread, olive oil, and rosemary. Season with salt and pepper, and toss to mix well.
3
On the other sheet pan, combine squash, beets, and olive oil. Season with salt and pepper. Transfer both sheet pans to the grill.
4
Cook the croutons for 20 to 25 minutes, tossing halfway through, until golden brown. Cook the veggies for 35 to 40 minutes, tossing halfway through, until the squash is golden brown and the beets are cooked through and fork-tender.
350 ˚F / 177 ˚C
00:35
5
While the vegetables and bread are cooking, prepare the vinaigrette. In a medium bowl, combine garlic, shallot, lemon, vinegar, maple syrup, and mustard. Whisk to combine. In a slow and steady stream, and while constantly whisking, pour in the olive oil until the vinaigrette is thickened and emulsified. Season with sea salt and freshly cracked black pepper.
6
In a large bowl, combine roasted vegetables, tomatoes, pumpkin seeds, goat cheese, and croutons. Pour in the vinaigrette and toss to mix well. Serve warm. Enjoy!
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