INGREDIENTS

Croutons
  • 2 Tbsp (30 ml) extra virgin olive oil
  • 5 roasted garlic cloves, mashed
  • 3 C (216 g) ciabatta bread, cut into 1-in (2-mm) cubes
  • Kosher salt to taste
Vinaigrette:
  • 2 Tbsp (31 g) Dijon mustard
  • ¼ C (59 ml) white balsamic vinegar
  • Kosher salt to taste
  • ¾ C (177 ml) canola oil
  • 10 sage leaves
  • Freshly ground pepper to taste
Salad:
  • Extra virgin olive oil, as needed
  • 1 C (140 g) butternut squash, peeled and finely diced
  • Kosher salt to taste
  • ½ C (70 g) parsnip, peeled and finely diced
  • 15 oz (425 g) can gigante or other large white beans, rinsed and drained
  • ¼ C (18 g) green onions, thinly sliced
  • 4 C (80 g) loosely packed mesclun mix or arugula
  • Freshly ground pepper to taste
  • 2 oz (57 g) ricotta salata, shaved

GUIDE / INSTRUCTIONS

For the Autumn Panzanella:
Croutons
  • Preheat oven to 350°F (176°C). Place a large oven-safe skillet over medium heat, add olive oil and mashed garlic, stirring to combine. Add bread; season with salt. Stir occasionally until bread is golden on several sides, about 3 minutes. Place skillet in oven and bake, stirring once or twice, until bread is golden brown, about 7 minutes. Remove from oven; transfer to paper towels to cool.
Vinaigrette:
  • Place mustard, vinegar and a few pinches of kosher salt into the work bowl of a blender. With motor running on medium, slowly drizzle in half the canola oil. Add sage leaves, turn up speed to high and drizzle in remainder of oil. When all oil has been incorporated, vinaigrette should be pale yellow-green and thick enough to coat a spoon. Adjust seasoning with salt and pepper.
Salad:
  • Place a large frying pan over medium heat and add a thin film of olive oil. When hot, toss in butternut squash and a few pinches of kosher salt. Cook until golden brown along edges, stirring frequently, about 7 minutes. When squash is tender, transfer to paper towels; cool to room temperature. Repeat process with parsnips. When ready to serve, place croutons, squash, parsnips, beans, green onions and greens in a large bowl. Add vinaigrette to taste; toss; season with salt and pepper. Divide among plates and garnish with ricotta salata before serving.

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Viking Cruises is a cruise line offering both river and ocean cruises, known for its inclusive pricing, destination-focused itineraries, and comfortable accommodations. They also offer expedition cruises, exploring remote and fascinating destinations.

Key aspects of Viking Cruises includes: 1. Focus on Culture and History – Viking emphasizes immersive experiences, including shore excursions, expert lectures, and onboard enrichment programs. 2. Inclusive Pricing – Many costs are included in the fare, such as meals, Wi-Fi, port charges, and some shore excursions. 3. Small Ship Experience – Viking’s ocean ships are smaller than traditional cruise ships, allowing them to access more intimate ports. 4. Diverse Destinations – They offer a wide range of itineraries, including European river cruises, ocean voyages around the world, and expeditions to remote regions. 5. Comfortable Accommodations – Viking ships feature all veranda staterooms and comfortable public spaces. 6. Scandinavian Design – Viking ships reflect Scandinavian design principles, with clean lines and a focus on light and space. 7. Target Audience – Viking Cruises primarily targets well-traveled, affluent adults who appreciate cultural enrichment and luxury experiences. 8. Expansion and Innovation – Viking has expanded from river cruising to ocean and expedition cruises, and continues to develop new ships and itineraries.

This Autumn Panzanella recipe is tasty!

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