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Fall Panzanella Salad
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.
1
64
36
2 hr 55 min
TOTAL TIME
726
CALORIES
$3.89
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
12 oz brussels sprouts
trimmed and cut in half
1 tbsp white vinegar
2 oz goat cheese
crumbled
kosher salt & pepper
1 baguette
2 tsp olive oil
3 cups spinach
2 tbsp dijon mustard
kosher salt & pepper
to taste
2 whole green onion
chopped
4 tbsp olive oil
1/3 cup toasted unsalted pepitas
1 lb butternut squash
cut into 1/2 inch cubes
1/4 cup pomegranate seeds
2 tbsp olive oil
1 tbsp maple syrup
Directions
11 STEPS
15 min
PREP TIME
40 min
COOK TIME
2 hr 55 min
TOTAL TIME
View Directions on The Dizzy Cook
Health Info
Macros
78g
CARBS
39g
FAT
20g
PROTEIN
Allowed on these diets
VEGETARIAN
LACTOSE FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Panzanella?
What kind of bread is best for Panzanella?
Do I have to use tomatoes?
Can I make Panzanella in advance?
Can I use fresh bread instead of stale bread?
Do I have to use red onions?
What's the best way to cut the bread for Panzanella?
Can I add protein to Panzanella?
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