Roasted Vegetable Panzanella

Roasting Vegetables

Preheat oven to 400°.

Place squash, brussels sprouts, broccoli & onion on large baking sheet. Drizzle with 2 Tbsp. olive oil, salt & pepper. Toss well & roast 20-25 minutes until vegetables are tender. Remove from oven and set aside to cool.

Making Croutons

Cut Italian bread into 1 inch cubes.

In cast iron skillet over medium-high heat, place 2 Tbsp. olive oil & butter. Once butter is melted, add garlic. Stir in cubed bread, coating thoroughly in olive oil & butter.

Place skillet in 400° degree oven and cook for 18-20 minutes, stirring once halfway through until bread is nicely toasted.

Remove from oven & set aside to cool to room temperature while making vinaigrette.

Vinaigrette

In mason jar, put all vinaigrette ingredients. Shake until well combined. This could also be done in a small bowl and whisked together.

Assembling the Salad

When cooled to room temperature, add roasted vegetables to large bowl.

Pour vinaigrette over vegetables and toss to coat.

Add croutons and mix well.

Crumble goat cheese and add to salad along with dried cranberries. Gently mix together.

Allow salad to sit for about 15 minutes before serving to combine flavors. You won't want to assemble the salad more than about 45 minutes before serving.