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Roasted Squash & Heirloom Tomato Panzanella Salad

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 Minutes

Cook Time

40 Minutes

Pellets

Apple

Ingredients

This recipe serves:

4

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

  • 2

    Prepare two sheet pans. On one, combine bread, olive oil, and rosemary. Season with salt and pepper, and toss to mix well.

    Ingredients
    • 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

  • 3

    On the other sheet pan, combine squash, beets, and olive oil. Season with salt and pepper. Transfer both sheet pans to the grill.

    Ingredients
    • 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

  • 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

  • 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.

    Ingredients
    • 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

  • 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!

    Ingredients
    • 1 1/2 Pound Mixed heirloom tomatoes, quartered

    • 1/2 Cup pumpkin seeds

    • 1/2 Cup crumbled goat cheese

My Notes


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