An elegant bread salad with tender braised pork loin.
Tomatoes are a traditional feature in bread-based Panzanella salads. However, this version swaps the tomatoes for roasted butternut squash, radicchio, arugula, and olives. It is dressed in a maple-Dijon vinaigrette and topped with pepitas (aka pumpkin seeds). A pork loin has time to braise while the squash is roasting. The tender slices of pork are then drizzled with a reduction of the balsamic braising mixture. The result is a show-stopping meal that is as colorful as it is delicious.
Butternut Squash Panzanella with Balsamic Pork
This wintery Panzanella features butternut squash and radicchio rather than the traditional tomatoes. The crusty bread, however, is non-negotiable. To complete the meal this recipe includes a pork loin that is braised while the squash is roasting.
Ingredients
- 1 lb butternut squash cut into 1-inch cubes
- 1 tbsp rosemary
- Kosher salt and pepper
- 4 tbsp olive oil divided
- 8 oz pork tenderloin
- 1/2 cup chicken or vegetable broth
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 4 cloves garlic peeled
- 4 cups crusty bread cut into 1-inch cubes
- 1/2 head radicchio chopped
- 1/2 cup arugula
- 1/4 cup pepitas
- 1/4 cup green olives halved
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tsp maple syrup
Instructions
- Preheat oven to 425°. In a large bowl toss together butternut squash, rosemary, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil. Transfer to a sheet pan and bake for 30 minutes, tossing halfway through.
- Meanwhile, heat 1 tbsp olive oil over medium-high heat in a Dutch oven. Season pork on all sides with salt and pepper. Add to pan and sear for 1-2 minutes per side. Whisk together broth, balsamic vinegar, and brown sugar in a small bowl. When done searing add balsamic mixture and garlic to the pot and bring to a simmer. Reduce heat to low, cover, and cook for about 10-15 minutes, turning halfway through until pork is cooked to 145°. Transfer to a cutting board to rest before slicing. Turn heat to medium and simmer balsamic mixture until slightly thickened then remove from heat.
- In a large bowl toss bread with 1 tbsp of olive oil and a pinch of salt. Add bread to sheet pan with the squash after it has roasted for 30 minutes. Return to oven for 5-10 minutes until bread is lightly toasted.
- Add radicchio, arugula, pepitas, and green olives to a large bowl. In a small bowel whisk together Dijon, red wine vinegar, maple syrup, and 1 tbsp olive oil. When done roasting add squash and bread to the large bowl and toss together with the dressing. Add salt and pepper to taste. Divide panzanella onto plates and serve with sliced pork drizzled with balsamic reduction.
Notes
Precut butternut squash will save a lot of time for this recipe. I like to use sourdough in for the bread, but any crusty bread will do. You can also switch out the radicchio for whatever lettuce you like. For the green olives I would recommend Castelvetrano which are known for their buttery flavor.
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