Autumn Panzanella with Leafy Greens, Orange, and Pumpkin Seeds

4 cups ½ -inch bread cubes, cut from stale baguette or similar bread

¼ cup extra virgin olive oil, plus more for roasting beets and toasting bread

2 medium purple beets, peeled and cut into 1-inch cubes

1 ½ tablespoons balsamic vinegar

3 tbs fresh orange juice

¼ tsp teaspoon minced garlic

Salt and pepper to taste

2 large oranges

2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces

2 cups arugula, torn or cut into bite-size pieces

½ cup flat leaf parsley, roughly chopped

½ cup mixed herbs such as cilantro, chives, and dill, roughly chopped

1 tablespoon bottled capers, drained

2 ounces feta cheese, cut into small cubes

1/3 cup pomegranate seeds

Preheat oven to 350° F. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (5 to 10 minutes). Remove from the oven and cool. Turn the oven temperature up to 400° F. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. Whisk oil, vinegar, orange juice, garlic, and a pinch of salt together in a small bowl. Cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. Cut the oranges crosswise into slices, then separate or cut the rounds into triangular segments. Squeeze any remaining juice from the peel into the dressing. Place bread cubes, oranges, greens, herbs, and capers into a large bowl. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.