HARVEST PANZANELLA SALAD
Ingredients
- loaf of Italian Bread, cut into one inch cubes
- 1 small butternut squash, peeled, seeded and cut into one inch cubes
- 1/2 purple onion, rough chopped
- 1/2 lb brussel sprouts, halved
- 3 cups baby kale
- 1 cup argula
- 6 ripe figs, halved
- 1 tbs olive oil
- kosher salt
- cracked pepper
- 1 honey crisp apple, chopped
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 5 oz. goat cheese
- - DRESSING INGREDIENTS -
- 1/3 cup olive oil
- 1 tbs fresh lemon juice
- 2 tbs apple cider vinegar
- 1 tbs real maple syrup ( I love my sisters best- Whitney’s Maple Sugar Farm NY
- 1.5 tbs dijon mustard
- 1 clove garlic, minced
- salt + pepper
Instructions
- Preheat oven to 375 F and place bread cubes on baking sheet. Bake until golden brown, about 10 minutes. Remove from oven and set aside.
- Turn up the oven to 425 F. Place butternut squash, onion, brussels sprouts on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 35 minutes. Remove and let cool.
- While veggies are roasting, make dressing. In a small bowl whisk together above ingredients.
- In a large bowl, toss bread and greens. Top with roasted veggies, apples, dried cranberries, pepitas and goat cheese. Drizzle with dressing or serve on the side.
- Serve and enjoy!
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