Roasted Autumn Panzanella Salad

• FOR THE SALAD:
• 1/4 Tablespoons Salt
• 1/4 teaspoons Pepper
• 1/4 Tablespoons Chili Powder
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Garlic Powder
• 2 whole Sweet Potatoes, Peeled And Cubed
• 1 whole Small Butternut Squash, Peeled And Cubed
• 1 Tablespoon Olive Oil, Or More As Needed
• 2 whole Apples, Cubed (I Left The Skin On)
• 5 slices Thick Multigrain Bread, Cut Into Cubes
• 4 cups Fresh Arugula
• 1/3 cups Pomegranate Arils (or The Arils From One Pom)
• FOR THE SPICED POMEGRANATE VINAIGRETTE
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 1/4 cups Pomegranate Juice
• 1/4 cups Apple Cider Vinegar
• 1 pinch Each Of Salt, Pepper And Nutmeg
• 1/2 cups Olive Oil

1. For the salad:
2. Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
3. In a large bowl, mix sweet potato and squash chunks, then drizzle the 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.
4. 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.
5. 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.
6. In a large bowl, combine arugula with roasted fruit, vegetables and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pomegranate arils. Serve immediately. Serves 2 as a (generous) entree or 4 as a starter/side.
7. For the dressing:
8. Combine mustard, honey, pomegranate juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Add more sugar (honey, etc.) if desired. Store in the fridge for up to 2 weeks.

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Taken from tastykitchen.com/recipes/salads/roasted-autumn-panzanella-salad/ (may not work)