How To Make Winter Apple & Squash Panzanella
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 thick slices of crusty bread, cubed
- 2 winter apples, cored and thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
- For the dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
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While the squash is roasting, place the cubed bread on another baking sheet. Drizzle with olive oil and toss to coat. Toast in the oven for 10-12 minutes, or until golden and crispy.
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In a large bowl, combine the roasted squash, toasted bread cubes, sliced apples, dried cranberries, parsley, mint, feta cheese, and toasted walnuts.
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In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
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Drizzle the dressing over the salad and toss gently to combine.
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Let the salad sit for 5-10 minutes to allow the flavors to meld together.
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Serve the Winter Apple & Squash Panzanella salad chilled or at room temperature.
Nutrition
- Calories : 310kcal
- Total Fat : 19g
- Saturated Fat : 3g
- Cholesterol : 3mg
- Sodium : 305mg
- Total Carbohydrates : 35g
- Dietary Fiber : 6g
- Sugar : 17g
- Protein : 6g
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