Fall Panzanella Salad
Ingredients
- 12 Brussel sprouts
- 2 cup cubed butternut squash
- 2 cup cubed bread I used baguette
- 3 handful arugula
- 2 oz vegan nut cheese spread
- 1/4 cup roasted pumpkin seeds
- for the dressing:
- 1 tablespoon olive oil
- 3 tablespoon apple cider vinegar
- 1 clove Garlic mined
- salt pepper to taste
Instructions
- Preheat the oven to 400F.
- Line a large baking sheet with parchment paper and arrange butternut squash and Brussel sprouts. Drizzle olive oil over veggies and let them roast for 35-40 minutes until evenly roasted. Stir veggies at 15-20-minute mark.
- Meanwhile, whisk together olive oil, apple cider vinegar, garlic, salt and pepper together. Set it aside.
- Towards the last 5 minutes, add bread pieces to the baking sheet so it gets toasted too.
- Remove from the oven add arugula to the pan. Drizzle dressing over it and massage gently.
- Top it with vegan cheese and pumpkin seeds at the end.
Tried this recipe?Let us know how it was!