Autumn Panzanella Salad with Pumpkin Tahini Vinaigrette
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
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 cup 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
Preparation
VEGETABLES: 1. Preheat oven to 400°F. | 2. Toss vegetables with olive oil and salt and place on baking sheet. | 3. Roast for 20 minutes, until tender. | 4. Let cool to room temperature. | CROUTONS: 1. Toss bread cubes with olive oil and salt and place on baking sheet. | 2. Roast for 10 minutes, until crisp on all sides. | 3. Let cool to room temperature. | VINAIGRETTE: 1. Whisk all ingredients together in a small bowl. | TO ASSEMBLE: 1. Toss vegetables and arugula together. | 2. Top with croutons. | 3. Drizzle with vinaigrette. | 4. Finish by garnishing with pomegranate seeds.