Fall Panzanella Salad
Total Time
55 mins
Prep Time
15 mins
Cook Time
40 mins
Rating
4.82 out of 5 stars
(11)
Ingredients
10
- 1 (14.5 oz) loaf Rosemary Olive Oil bread, cut into 1-inch cubes
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3/4 lb. brussels sprouts, ends trimmed and cut in half
- 1/3 red onion, sliced
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 3 cups chopped kale
- 1 large Honeycrisp apple, cored and chopped
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 4 oz goat cheese
- 1/3 cup olive oil (for dressing)
- 1 tablespoon fresh lemon juice
- 2 tablespoons Kroger apple cider vinegar
- 1 tablespoon Private Selection pure maple syrup
- 2 teaspoons Kroger Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste (for dressing)
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Preparation
Step 1
Preheat oven to 375°F. Place the bread cubes on a large baking sheet and bake for 10 minutes until toasted. Remove and set aside.
Step 2
Turn the oven to 400°F. On a baking sheet, combine butternut squash, brussels sprouts, and red onion. Drizzle with olive oil, season with salt and pepper, and roast for 35-40 minutes. Let cool to room temperature.
Step 3
For the dressing, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic in a small bowl. Season with salt and pepper to taste.
Step 4
In a large bowl, combine toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle with dressing and toss well. Serve immediately.
Step 5
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Chef's notes
Note:
This salad is best eaten on the day it is made.
Pro tip:
Use precut butternut squash and trimmed brussels sprouts to save time.
