Name: Fall Panzanella Salad
Prep time: 15 min
Cook time: 40 min
Total time: 175 min
Ingredients: 12 oz brussels sprouts, trimmed and cut in half; 1 tablespoon white vinegar; OPTIONAL - 2 oz of crumbled goat cheese; kosher salt and pepper; 1 baguette or 4-5 slices of bread; 2 teaspoons olive oil; 3 cups spinach; 2 tablespoons dijon mustard; kosher salt and pepper to taste; 2 green onions, chopped; 4 tablespoons olive oil; 1/3 cup toasted unsalted pepitas; 1 pound chopped butternut squash, cut into 1/2 inch cubes; 1/4 cup pomegranate seeds; 2 tablespoons olive oil; 1 tablespoon maple syrup

Panzanella

What kind of bread is best for Panzanella?

Can I use fresh bread instead of stale bread?

What's the best way to cut the bread for Panzanella?

This cozy roasted fall panzanella salad is filled with warm flavors like butternut squash and roasted brussels sprouts, then topped with tangy pomegranate seeds and crunchy pepitas. Perfect as a surprisingly filling main dish or a side dish.

Milk

Wheat

Vegetarian

Lactose Free

Fresh Vegetables

gram

brussels sprout

Vinegar

milliliter

white vinegar

Cheese

goat cheese

Seasonings

Salt & Pepper

Bread

baguette

Oils

olive oil

spinach

Condiments

dijon mustard

green onion

Nuts Seeds & Mixes

pepitas

butternut squash

Fresh Fruit

Pomegranate Arils

Syrup

maple syrup

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Zinc

Phosphorus

Magnesium

Dietary Fiber

Carbohydrates

Water

Calories

Vitamin E

Cholesterol

Vitamin K

Trans fatty acids

Vitamin C

Folic Acid (B9)

Niacin (B3)

Alpha-carotene

Riboflavin (B2)

Sodium

Potassium

Iron

Calcium

Sugar

Protein

Beta-cryptoxanthin

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Fall Panzanella Salad

Produce

Condiment & Toppings

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Baking Goods

Bakery

Snacks

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