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
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.