Autumn Panzanella Salad with
Pumpkin Tahini Vinaigrette

Serves 4 

Roasted Vegetables:

1 delicata squash, sliced into ¼” slices

1 large red onion, cut into ¼” thick slices

2 cups peeled, cubed sweet potato

2 cups Brussels sprouts, halved

¼ extra virgin olive oil

salt and pepper to taste

Croutons:

2 cups whole wheat bread cubed

3 Tablespoons extra virgin olive oil

Salad:

8 cups baby arugula

¾ cups pomegranate seeds

Method:

Vegetables:

Preheat oven to 400F.

Toss vegetables with olive oil and salt and place on baking sheet.

Roast for 20 minutes, until tender.

Let cool to room temperature.

 

Croutons:

Toss bread cubes with olive oil and salt and place on baking sheet.

Roast for 10 minutes, until crisp on all sides.

Let cool to room temperature.

 

Make vinaigrette:

Whisk all ingredients together in a small bowl.

 

To Assemble:

Toss vegetables and arugula together.

Top with croutons.

Drizzle with vinaigrette.

Finish by garnishing with pomegranate seeds.