Fall Panzanella Salad

Name: Fall Panzanella Salad
Yield: 8 servings
Ingredients: Rosemary Olive Oil Bread Loaf; Italian Bread Loaf; Butternut Squash; Brussels Sprouts; Red Onion; Extra Virgin Olive Oil; Kosher Salt; Freshly Ground Black Pepper; Chopped Kale; Honeycrisp Apple; Dried Cranberries; Pepitas; Goat Cheese; Olive Oil; Fresh Lemon Juice; Apple Cider Vinegar; Pure Maple Syrup; Dijon Mustard; Garlic Clove; Kosher Salt; Freshly Ground Black Pepper

Two Peas & Their Pod

Serves: 8 Save

Ingredients (20)

For the Salad:
1 14.5 oz loaf Rosemary Olive Oil bread, cut into 1-inch cubes (can use Italian bread)
1 small butternut squash
3/4 lb. brussels sprouts
1/3 red onion
1 tablespoon Private Selection Extra Virgin Olive Oil
Kosher salt and black pepper
3 cups chopped kale
1 large Honeycrisp apple
1/2 cup dried cranberries
1/2 cup pepitas
4 oz goat cheese
For the Dressing:
1/3 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons Kroger apple cider vinegar
1 tablespoon Private Selection pure maple syrup
2 teaspoons Kroger Dijon mustard
1 clove garlic
Kosher salt and black pepper