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Fall Panzanella Salad

It’s a fall panzanella! Roasted brussels and butternut squash, toasty sourdough cubes, sage & caramelized shallot balsamic vinaigrette, cinnamon toasted pumpkin seeds, and pomegranate.
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Prep Time 15 mins
Cook Time 45 mins

Ingredients
  

  • 1 lb brussels sprouts, quartered
  • ½ a butternut squash, cubed *about 1.5 cups of cubed squash
  • 2 tbsp olive oil *for roasting veggies
  • 1 tsp red chili powder
  • 1 tsp dry rosemary or another herb *optional
  • salt and pepper
  • 3 cups of 1-inch sourdough bread cubes
  • 1 tbsp olive oil *for toasting bread
  • ⅓ cup pumpkin seeds
  • ¼ tsp ground cinnamon
  • pinch of sea salt
  • ⅓ cup pomegranate seeds *add more or less to your liking
  • mixed greens or kale

sage & caramelized shallot balsamic vinaigrette

  • 1 shallot, chopped
  • 1 tbsp fresh sage, chopped
  • ¼ cup olive oil *for caramelizing the shallot
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 tsp red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 F.
  • Toss brussels and butternut squash with olive oil, red chili powder, dry rosemary, salt, and pepper. Roast for 40-45 minutes. You can take the brussels out at 20-25 minutes if you want to retain their crunch, but you don’t have to take them out. 
  • Cut sourdough into 1-inch cubes. Cook in a large pan with 1 tbsp olive oil on medium-low heat for about 10 minutes, or until nicely toasted. Toss occasionally. Alternatively, bake in a sheet pan for 10 minutes at 400 F.
  • Toast the pumpkin seeds with cinnamon and sea salt over medium heat until golden and crunchy, so about 5-6 minutes.
  • For the vinaigrette, finely chop a shallot. Add ½-1 tbsp olive oil to a small pan and caramelize the shallots until crisp and browned. Add to a jar with the rest of the ingredients for the vinaigrette. Shake the jar until the dressing comes together. Add salt and pepper to taste.
  • Assemble! Add bread, roasted veggies, and greens to a large bowl. Toss. Add pomegranate seeds, pumpkin seeds, and the vinaigrette. You can enjoy it immediately, but ideally, set some aside for a couple of hours to let the bread soften and the flavor soak in.