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Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing

Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing

This fall Panzanella with roasted squash and creamy lemon pepper dressing, incorporates our very own sesame semolina loaf for its crispy crust and soft, flavorful inside.

  • 1 Acorn squash

  • 1 Tablespoon olive oil

  • 1/2 Teaspoon salt

  • 2 Heads frisee

  • Leaves from one bunch celery

  • 2 Cups shaved brussel sprouts

  • 6 Tablespoons crème friache

  • 2 Tablespoons olive oil

  • 2 Teaspoons honey

  • 4 Tablespoons lemon juice

  • 2 Cloves garlic, crushed

  • 1 Teaspoon freshly cracked black pepper

  • Generous pinch of salt

  • 3 Thick slices La Brea Sesame Semolina Bread

  • Olive oil for frying

  • Parmesan cheese to garnish

La Brea Bakery Panzanella Salad Recipe


Preheat the oven to 425­­° F. Line a baking sheet with parchment and set aside. Cut the acorn squash in half. Using a spoon, scoop out and discard the seeds. Cut the squash into ½-inch thick semi-circles. Cut each semi-circle in half again. Toss the squash with the olive oil and salt and roast in the oven for 30-40 minutes. Remove from the oven and allow to cool.

Meanwhile prepare the dressing. Combine the crème fraiche, olive oil, honey, lemon juice, garlic, pepper and salt in a small bowl and whisk until smooth. Set aside.

To make the croutons, heat a skillet over medium heat. Add a generous glug of olive oil and toast the bread until golden brown and crispy on both sides, adding more oil as necessary. Transfer to a cutting board. Once cool enough to handle, cut or tear into 1-inch cubes.

Tear the leafy greens from the frisee and add to a bowl with the celery leaves, shaved brussel sprouts and croutons.

Dress the salad and top with finely grated parmesan.


Recipe by: Tending the Table