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