Roasted Autumn Panzanella Salad
User Reviews
5
2 reviews
Excellent
Roasted Autumn Panzanella Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 tablespoon olive oil
- 1 butternut squash peeled and cubed, small
- 2 sweet potato peeled and cubed
- 2 apple chopped (I left the skin on
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 3-4 cups arugula fresh
- 4-5 multigrain bread cut into chunks, thick slices
- 1/3 cup pomegranate arils or the arils from one pomegranate
spiced pomegranate vinaigrette
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- pinches salt pepper & nutmeg
Instructions
- Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
- In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.
- After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.
- Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.
- In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.
spiced pomegranate vinaigrette
- Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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