Autumn Panzanella
Nutrition Facts
8 servings Serving Per Container
Serving size 8 servings
| Amount Per Serving | ||
|---|---|---|
|
Calories |
340 |
|
| % Daily Value* | ||
| Total Fat 21g | 26% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 0mg | 0% | |
| Sodium 280mg | 12% | |
| Total Carbohydrate 36g | 13% | |
| Dietary Fiber 6g | 20% | |
| Sugars 14g | ||
| Includes Added Sugars 8g | 14% | |
| Protein 7g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 95mg | 8% | |
| Iron 3mg | 15% | |
| Potassium 610mg | 15% | |
Ingredients
- 4 oz Parisian Loaf Bread, 1 inch cubes
- 2 tbsp Olive Oil
- 1 small Butternut Squash, 1 inch cubes
- 3/4 lb Brussels Sprouts, ends trimmed, halved
- 2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 cups Kale, rough chopped
- 1/3 each Red Onion, sliced thinly
- 1 each Apple, Honey Crisp, diced
- 1/2 cup Cranberries, Dried
- 1/2 cup Pumpkin Seeds
- 4 oz Theo's Feta Cheese
- 1/3 cup Olive Oil
- 1 tbsp Lemon Juice
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Maple Syrup
- 2 tsp Dijon Mustard
- 1 clove Garlic
- 1/4 tsp Salt
- 1/4 tsp Pepper
Method of Preparation
Step 1
Preheat the oven to 400 degrees F.
Toss the bread cubes with 2 tbsp olive oil. Place on a baking sheet and toast for 10 minutes. Remove and set aside once toasted.
Step 2
Toss the butternut squash and brussels sprouts in 2 tbsp olive oil, salt and pepper. Place on a baking sheet and roast for 30-45 minutes. Remove and set aside to cool completely.
Step 3
Make the salad dressing by adding the following to a small blender: olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, garlic clove, salt, and pepper. Blend until combined.
Step 4
In a large bowl toss the kale with the salad dressing until evenly coated.
Toss the following ingredients well into the kale: red onion, apple, cranberries, and pumpkin seeds.
Step 5
Garnish with crumbled feta cheese. Enjoy!
