Fall Panzanella Salad

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This ultimate Fall Panzanella Salad is made with crispy olive oil soaked French bread, cubes of sweet butternut squash, apples, and dried cranberries, balanced with fresh arugula, kale, and pecans.

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To make, cube the bread into ~1 inch bite sized cubes. Place on a baking sheet, toss with 1-2 Tbsp. olive oil and toast for 15-20 minutes.

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Place cubed butternut squash on a baking sheet. Toss with salt, pepper and olive oil. Spread evenly on pan. Bake until fork tender, ~35 minutes. Set aside to cool.

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Pull the kale leaves off from the stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces.

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Transfer the kale to a big bowl. Drizzle olive oil generously over the kale and use your hands to massage the kale leaves for about 2 minutes.

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In a bowl or measuring cup, whisk together all of the ingredients for the dressing.

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In a large salad bowl, combine the arugula, kale, apples, pecans, feta, dried cranberries, butternut squash and bread together.

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Serve with dressing on the side or toss dressing in the salad if serving immediately.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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