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Roasted Autumn Panzanella Salad

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Ingredients

  • 1 tablespoon olive oil
  • 1 small butternut squash, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 apples, chopped (I left the skin on)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 3-4 cups fresh arugula
  • 4-5 thick slices multigrain bread, cut into chunks
  • 1/3 cup pomegranate arils, or the arils from one pomegranate

spiced pomegranate vinaigretteĀ 

  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup pomegranate juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • pinches of: salt, pepper & nutmeg

Instructions 

  • Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
  • In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.
  • After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.
  • Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.
  • In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.

spiced pomegranate vinaigretteĀ 

  • Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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