Fall Panzanella Salad is made from dried cranberries, walnuts, spinach, chick peas and roasted butternut squash and grape tomatoes.
Fall Panzanella Salad
1 Pint of cherry tomatoes
1 Package of butternut squash, pre-cut and cubed
1 -2 Tablespoons of olive oil
1 tablespoon of Italian seasoning
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Cajun seasoning
Himalayan salt and pepper, to taste
1 Package of fresh spinach, or as desired
1 White onion, sliced
1 Can of chickpeas, rinsed and drained
2 Green apples, diced
1/4 Cup of dried cranberries
1/4 Cup of walnuts, chopped
Garnish with fresh basil, chopped
12 oz of crusty bread
1/3 Cup of olive oil, or as needed
3 Tablespoons of Italian seasoning
2 Cloves of garlic, minced
3/4 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1/4 Cup of vegan Parmesan cheese
-Preheat oven to 400F.
-Cut the bread into cubes then make the croutons by tossing the cubed bread in a large bowl with olive oil and seasoning. Add to a baking sheet with parchment paper and bake for 20 minutes or until they are crispy. Set aside.
-In a large bowl, add the vegetables, olive oil, chickpeas and seasoning, combine ingredients. Add to a baking sheet with parchment paper.
-Roast vegetables in the oven on 400F degrees for about 20 to 25 minutes then remove from oven when slightly charred.
-On a serving plate add spinach, cherry tomatoes, fresh croutons, chickpeas, onions and butternut squash. Too with diced apples, walnuts and dried cranberries. Pour your favorite tahini dressing over the salad, mix well garnish with fresh basil and enjoy!