FALL ROASTED VEGETABLE PANZANELLA SALAD

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FALL ROASTED VEGETABLE PANZANELLA SALAD

What an awesome salad! This is what a salad lover like me desire. 😍😍😍 - Natalie

INGREDIENTS

PANZANELLA SALAD

• 1/4 cup toasted pecans, chopped
• 1/4 cup dried cranberries
• 2 tablespoons pepitas
• 2 tablespoons olive oil, divided
• Kosher salt and fresh ground black pepper to taste
• 1 Honeycrisp or similar apple, diced
• 3 cups baby kale
• 5 slices crusty whole wheat artisan bread or gluten-free, cubed
• 3 cups peeled and cubed butternut squash
• 3 cups halved brussels sprouts

CIDER VINAIGRETTE

• 1 tablespoon maple syrup
• 2 teaspoons olive oil
• 2 tablespoons minced shallot
• 1 tablespoon dijon mustard
• Kosher salt and pepper to taste
• 1 cup apple cider
• 2 tablespoons apple cider vinegar

INSTRUCTIONS

Panzanella Salad

1. Frist, Preheat oven to 400° F. and line 2 sheet pans with foil or parchment paper.
2. Then Place the bread cubes on one sheet pan and the butternut squash and brussels sprouts on the other. 
3. Then Drizzle a tablespoon of olive oil over each one and season with salt and pepper. Toss together with your hands until coated then spread out into a single layer.
4. Next,Place each sheet pan in the oven (or separately if you prefer). Bake the bread cubes for 10 minutes (tossing once halfway through the baking time) or until golden brown and crisp. Roast the butternut squash and brussels sprouts for 15-20 minutes or until golden and fork tender.
5. In a large bowl combine the bread, roasted vegetables, baby kale, apple, pecans, dried cranberries and pepitas. 
6. Then Pour the cider vinaigrette over the salad and gently toss everything together until coated. Season with salt and pepper as needed then serve immediately.

Cider Vinaigrette

1. In a small saucepan add the apple cider, vinegar, and shallots. 
2. Frist, Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
3. Then Remove from the heat and pour into a jar or glass measuring cup. 
4. Next, Whisk in the remaining vinaigrette ingredients then pour over the salad and toss everything together until coated.
5. Enjoy It !

Recipes adapted from :   cottercrunch.com