Winter Panzanella With Apple Dressing

  1. Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400u0b0 for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool.
  2. In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a
  3. . Bake at 400u0b0 for 10 minutes or until lightly browned, stirring occasionally. Set aside.
  4. Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl.
  5. In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.
  6. Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.

butternut squash, olive oil, salt, bread, fresh basil, fresh arugula, apple, red onion, cranberries, olives, lime juice, lime zest, apple, honey, olive oil, white balsamic vinegar, apple brandy, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/winter-panzanella-with-apple-dressing/ (may not work)

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