Fall Panzanella Salad

I love to make panzanella salad! It has bread in it – so how could I not love it?! This fall twist on my one of my favorite’s is perfect for the Thanksgiving table. It tastes great and it’s pretty, too! You can easily make this with leftover roasted vegetables and some good crusty bread. The key, is homemade bread crumbs with good quality bread.

Ingredients:

• 3 cups of cubed toasted bread crumbs
• 2 cups of roasted butternut squash, cubed
• 2 cups of roasted brussels sprouts, ends trimmed and cut in half
• 1 large Honeycrisp apple, cored and chopped
• 2-3 cups chopped purple kale
• 1/4 cup pomegranate seeds
• 1/4 cup thinly sliced red onion

Dressing:

• 1/2 cup olive oil
• 2 tbsp orange juice
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 clove of garlic, finely diced
• Salt & Pepper to taste

Directions:

Spread the cubed bread on a cookie sheet and drizzle with olive oil, salt and pepper. Place in a 375 degree oven and bake for about 10 minutes or until the bread is slightly browned. Set the bread to the side.

Turn the oven up to 400 degrees. On another cookie sheet toss the butternut squash, brussels sprouts and onion in olive oil, salt and pepper. Cook for about 30 minutes or until the vegetables are fork tender. Remove the vegetables from the oven and let cool.

As the vegetables are cooling prepare the dressing. Whisk all of the ingredients together and season with salt and pepper at the end.

About 20 minutes before serving toss the bread, vegetables, dressing, kale, cranberries and pomegranate seeds together.