Roasted Autumn Panzanella Salad
serves 2 as an entree, 4 as a starter/side dish
1 tablespoon olive oil
1 small butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
2 apples, chopped (I left the skin on)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
3-4 cups fresh arugula
4-5 thick slices multigrain bread, cut into chunks
1/3 cup pomegranate arils (or the arils from one pomegranate)
Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of 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.
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.
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.
In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.
Spiced Pomegranate Vinaigrette
1 teaspoon dijon mustard
1 teaspoon honey
1/4 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 cup olive oil
pinches of: salt, pepper & nutmeg
Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.