It's that in-between time of year, when the kids have gone back to school, but it's not quite fall yet. You're wearing a sweater in the morning and T-shirts in the afternoon. If you're still craving salad despite the chill in the air, Dave's Fresh Marketplace's Autumn Panzanella (that's Italian for "bread salad") is the perfect blend of summery freshness and fall comfort food vibes. Plus, you can get all the ingredients in one stop at Dave's.
Servings: 8 Prep Time: 15 minutes Cook Time: 40 minutes
Ingredients:
- 4-ounce Parisian Loaf Bread, 1-inch cubes
- 2 tablespoons olive oil
- 1 small butternut squash, 1-inch cubes
- 3/4 pound Brussels sprouts, ends trimmed, halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups kale, rough chopped
- 1/3 red onion, sliced thinly
- 1 Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 4 ounces feta cheese
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method of Preparation:
Preheat the oven to 400° F.
Toss the bread cubes with 2 tablespoons olive oil. Place on a baking sheet and toast for 10 minutes. Remove and set aside.
Toss the butternut squash and Brussels sprouts in 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a baking sheet and roast for 30–45 minutes. Remove and set aside to cool completely.
Make the salad dressing by adding the following to a small blender: olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic clove, salt and pepper. Blend until combined.
In a large bowl, toss the kale with the salad dressing until evenly coated.
Toss the following ingredients well into the kale: red onion, apple, cranberries and pumpkin seeds.
Add bread cubes, butternut squash and Brussels sprouts, and toss.
Garnish with crumbled feta cheese.
For nutrition facts and a step-by-step video, visit Dave's Marketplace.
