Fall Panzanella Salad
A delicious bread salad made with chunks of sourdough, roasted fall vegetables, manchego cheese and dressed with a homemade apple cider dressing.
Ingredients
- 2 cups sourdough bread preferably one to two days old cut into thick bite size chunks
- 1 large Delicata squash cut into 3 inch pieces * see prep notes above
- 3 cups kale chopped
- ½ cup pomegranate seeds
- ¾ cup Brussels sprouts thinly shredded
- ⅓ cup candied walnuts
- 1 cup Favorite Fall Salad Dressing (recipe linked)
- 1 tablespoon extra virgin olive oil
- ⅛ sea salt
- fresh pepper
- 1 small block Manchego cheese shavings
Instructions
- Preheat oven to 425 ℉
- In a jar with lid or small bowl, shake or whisk together the ingredients for dressing.
- On a baking sheet, toss the squash with the olive oil, salt and some freshly ground pepper then roast for 15-20 min. You want to make sure the flesh and skin of the squash are fork tender and soft but nicely caramelized.
- While the squash is roasting, to a large bowl add the kale. Drizzle 3 tablespoon of the dressing onto the kale and massage it in until the kale begins to wilt.
- To that same bowl, add the bread cubes to the kale and add another ¼ cup of the dressing and toss together to combine. Allow the kale and bread to absorb the dressing.
- Once the squash is done, allow to cool slightly. Then add the squash to the bowl with the kale and bread. Continue to add the Brussels sprouts, pomegranate seeds and walnuts. Toss to combine. If the salad seems dry, add more of the dressing.
- Top the salad with shavings of the cheese.
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