Saturday, February 25, 2012

Restaurant (Re)creation: Pomelo's Brussels Sprout and Butternut Squash Panzanella Salad

Holy Yummmmm!  I ordered a salad like this for brunch at a little spot in Noe Valley called Pomelo and have been dying to (re)create it ever since.  I loosely based my version on this recipe, but I roasted everything together, topped it with bacon and pecorino cheese, and drizzled it with balsamic reduction.  When I made it for the first time, I DEVOURED it.  Literally, I could not stop.  This dish makes me very very happy.  Its like seasonal winter comfort food.  I could eat it for breakfast, lunch, or dinner DAILY!

Serves 4


For croutons:
  • Olive oil
  • 5 cups cubed ciabatta
  • 3 tsp chopped garlic
  • 2 tsp thyme
  • 4 tbsp finely grated parmesan
  • Salt & pepper

For salad:
  • 4 cups butternut squash, cubed
  • 1 lb brussels sprouts, quartered
  • 1 cup cremini mushrooms, halved
  • 1 small red onion, sliced thinly
  • 3 tbsp sherry vinegar
  • 1 tbsp chopped fresh sage
  • 1/4 cup Italian parley leaves, chopped
  • 4 strips bacon (regular or turkey)
  • Salt & pepper
  • Olive oil

  • Shaved Pecorino
  • Balsamic Drizzle


Preheat oven to 450 degrees F.

Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.

Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy.  Set aside to cool.

Soak the sliced onion in  sherry vinegar and a pinch of salt.

Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.

Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.

Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.

In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms.  Drizzle with vinaigrette and top with chopped parsley.

Garnish with Pecorino cheese and balsamic drizzle.

Eat up!

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San Francisco, CA
(415) 285-2257

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