A simple yet delicious Fall take on the classic Panzanella Salad featuring crunchy bread, warm cider vinaigrette, toasted almonds, dates, arugula, and roasted butternut squash, perfect for Thanksgiving.
Step 1: Preheat your oven to 400°F.
Step 2: Tear the French rolls into bite-sized pieces and toss them with EVOO.
Step 3: Toast the French roll pieces in the oven for 10 minutes.
Step 4: Place the almonds on a small baking sheet and toast for 8-10 minutes.
Step 5: Cut the butternut squash into 2-inch dice and toss it in EVOO, salt, and pepper.
Step 6: Add the butternut squash to the oven and roast for 30 minutes.
Step 7: In a large bowl, combine the toasted rolls, dates, roasted squash, toasted almonds, and arugula.
Step 8: Prepare the warm cider vinaigrette by boiling and reducing the apple cider, cider vinegar, and shallot to ¼ cup.
Step 9: Whisk in the Dijon mustard and olive oil, and add salt and pepper to taste.
Step 10: Add the warm cider vinaigrette to the salad mixture and serve.
