Autumn Harvest Panzanella Salad with Pumpkin Bread

A vegetarian panzanella salad with roasted butternut squash, parsnips, brussels sprouts, apples, cranberries and pumpkin bread.

For the Salad
2 cups peeled and cubed butternut squash
2 cups peeled and sliced parsnips
2 cups trimmed and halved brussels sprouts
2 tablespoons extra-virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
4 cups cubed pumpkin bread
About 8-10 cups mixed greens
2 medium apples, cored and sliced
Fresh cranberries, halved
Sharp cheddar cheese, crumbled

For the Dressing
3 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon fresh squeezed lemon juice
1/2 tsp. salt
1/2 tsp. black pepper

View the full recipe at Floating Kitchen →