Thanksgiving Panzanella Salad
Ingredients
- 2 pounds roasted butternut squash diced and tossed in olive oil and seasoned with salt and pepper and a dash of garam marsala
- 1/4 pound toasted cornbread croutons
- 4 ounces dried cranberries
- 4 ounces seasoned pumpkin seeds
- 2 ounces mesclun greens
- 4 ounces apple cider vinaigrette
Instructions
- Toss all ingredients together, add apple cider vinaigrette with all ingredients or serve on the side.