HARVEST PANZANELLA SALAD
Side number 3 for your Thanksgiving menu is here and it’s got the prettiest name. I introduce to you, the Harvest Panzanella Salad. This one is just as pleasant as it sounds combining all kinds of veggies and fruits to make for a colorful and tasty addition to the menu. And the dressing…flavor overload. It calls for maple syrup and if you guys remember me telling you, my sister has her own Maple Syrup Farm in upstate New York. It’s called Whitney’s Maple Spring Farm and it’s the only syrup I use. Order away, it would mean so much and you will love! Enjoy, Xx.
WHAT YOU NEED
loaf of Italian Bread, cut into one inch cubes
1 small butternut squash, peeled, seeded and cut into one inch cubes
1/2 purple onion, rough chopped
1/2 lb brussel sprouts, halved
3 cups baby kale
1 cup argula
6 ripe figs, halved
1 tbs olive oil
kosher salt
cracked pepper
1 honey crisp apple, chopped
1/2 cup dried cranberries
1/2 cup pepitas
5 oz. goat cheese
- DRESSING INGREDIENTS -
1/3 cup olive oil
1 tbs fresh lemon juice
2 tbs apple cider vinegar
1 tbs real maple syrup ( I love my sisters best- Whitney’s Maple Sugar Farm NY
1.5 tbs dijon mustard
1 clove garlic, minced
salt + pepper
WHAT TO DO
Preheat oven to 375 F and place bread cubes on baking sheet. Bake until golden brown, about 10 minutes. Remove from oven and set aside.
Turn up the oven to 425 F. Place butternut squash, onion, brussels sprouts on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 35 minutes. Remove and let cool.
While veggies are roasting, make dressing. In a small bowl whisk together above ingredients.
In a large bowl, toss bread and greens. Top with roasted veggies, apples, dried cranberries, pepitas and goat cheese. Drizzle with dressing or serve on the side.
Serve and enjoy!
