As the weather turns colder and the days become shorter, we crave meals with more substance. This hearty salad brimming with roasted squash, cauliflower, apples, beets, and toasted cubes of cornbread celebrates the new season. Baby arugula adds a little bite as does the mustardy dressing.
There’s nothing quite like autumn in northeastern Ohio. The spectacular show of color, falling leaves, and the cool crisp air are a welcome change from the heat of August. It’s my favorite time of the year and I try always to be at home to savor the season. Yesterday while out walking my dog, I was overwhelmed by the beauty of it all. I ran home and grabbed my camera to preserve what I know will soon pass.
|Autumn Panzanella Salad|
- 1/2 head cauliflower, washed and cut into florets
- 3 beets, red or golden, scrubbed, greens removed
- 1 butternut squash, peeled and cubed
- 1 acorn squash, washed and sliced
- 1 apple, cored and thinly sliced
- 1 bunch baby arugula
- 1 bunch baby spinach
- 1/4 cup dried cranberries (optional)
- Cornbread croutons (see note)
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 cup olive oil
- salt and pepper
- Preheat oven to 400F
- Toss cauliflower, and squashes with olive oil
- Season with salt and pepper
- Roast on a sheet pan until lightly browned, about 30 minutes.
- Toss beets with olive oil, salt and pepper.
- Wrap up in foil lined with parchment paper. Seal tightly
- Roast for 30-40 minutes until tender.
- When the vegetables are room temperature, assemble the salad.
- Add dried cranberries (optional),thin slices of apple and cornbread croutons.
- Whisk together dressing ingredients.
- Toss over salad and serve.
The recipe for cornbread croutons can be found on my Cornbread Panzanella post.