Autumn Panzanella Salad
Salads are most definitely one of my most favorite things to eat year round. I like to keep my salads interesting by using seasonal ingredients and flavors so I never get tired of eating them. When you think of a Panzanella salad, you typically think of summer ingredients like loads of fresh tomatoes. As much as I love a classic Panzanella, this autumnal version has to be my new favorite! I’m loving it for upcoming holiday gatherings or for an easy lunch or dinner!
A Panzanella is a salad made with bread if you’ve never had it before. What could be better than that?! The bread is not quite as crunchy as a crouton, but you still get a nice little crunch. And my favorite part is how the bread soaks up the dressing! This salad is made with toasted sourdough bread. I roasted a sweet potato to add in. If you would prefer though, you could also use butternut squash instead of the potato.
I also added my favorite apple, the honeycrisp apple, pepitas, cranberries, and crumbled herb goat cheese. Gah, it’s been a few weeks since I made this, and I’m already in desperate need of another!
Serving Size: about 2 cups
Amount Per Serving: Calories: 521 Total Fat: 31g Saturated Fat: 10.3g Sodium: 395mg Carbohydrates: 46.2g Fiber: 3.8g Sugar: 15.3g