A Panzanella Salad for Fall

Panzanella or panmolle is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Add a twist or two and turn this Italian salad into the perfect side dish for Thanksgiving full of autumn flavors.

Cinnamon and thyme roasted Brussels sprouts and butternut squash cubes nestled in a bed of greens with apple slices, topped with goat cheese and sunflower seeds, and drizzled with an olive oil dressing make this one irresistible salad.
Recipe inspiration from twopeasandtheirpod.com and makes four salads.

Fall Panzanella Salad
Cook's Notes: The ingredients for the salad and dressing can easily be increased depending on how many servings are needed. As a time saver look for pre-cut butternut squash cubes in produce. Italian bread can be substituted for Rosemary though not as flavorful. Advance planning makes the assembly go smoother. Bread cubes can be toasted the day before and early in the day roast Brussels sprouts and butternut squash. The recipe serves four.  
Salad Ingredients:

• 1/2 of a loaf of Rosemary bread, cut into 1-inch cubes
• 2-1/2 cups butternut squash, cut in 1-inch cubes
• 2-1/2 cups Brussels sprouts, halved and quartered
• 1-1/2 tablespoons olive oil
• 1/2 cup red onion, slices
• 2 minced garlic cloves
• A sprinkle of thyme and cinnamon
• 3 cups mixed greens
• 1 large Honeycrisp apple, thinly sliced
• 3/4 cup dried cranberries
• 1/3 cup pepitas or sunflower seeds
• Crumbled goat cheese

Salad Directions:

• Preheat oven to 375 degrees. Place bread cubes on a large baking sheet. Bake for 12 minutes or until the bread is toasted. Set aside.
• Increase oven temperature to 425 degrees. In a bowl add Brussels sprouts and butternut squash. Toss with olive oil. Line a rimmed baking sheet with parchment paper or a silicone pad. Spread the mixture out evenly. Sprinkle with cinnamon and thyme. Arrange onion and garlic among the butternut squash cubes and Brussels sprouts.
• Roast 20-25 minutes until fork tender but not mushy. Stir once during roasting time. Cool to room temperature.
• Assemble the salad- for each plated serving mixed greens, Brussels sprouts, and butternut squash mixture, apple slices, cranberries, and crumbled goat cheese. 

Maple-Cider Vinaigrette

• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

• Mix in a blender and refrigerate until serving.