Autumn Panzanella

Spiced butternut squash, pomegranate seeds, goat cheese and pine nuts give this panzanella an autumnal twist, and toasted croutons soak up the sweet and tangy dressing perfectly.

About 3 cups butternut squash, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon cloves
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 large ciabatta loaf (about 12 oz.) cut into large cubes
1 tablespoon olive oil
1/2 teaspoon salt
About 5 cups spinach
1/4 cup pomegranate seeds
1/4 cup goat cheese crumbles
1/4 toasted pine nuts

For the dressing:
1/3 cup apple cider vinegar
1.5 tablespoons honey
1.5 tablespoons lemon juice
1/3 cup olive oil
Pinch of salt and pepper

View the full recipe at Orchard Street Kitchen →