Fall Panzanella Salad
Colorful fall panzanella salad is full of autumn vegetables like roasted butternut squash and Brussels sprouts.
Garlic, red onion, red or rainbow Swiss chard, granny smith apple, gala or honey crisp apple, butternut squash, Brussels sprouts, dried cranberries, pecans, pepitas, salt and pepper, apple cider vinegar, sherry vinegar, olive oil, and honey
Toss bread with a tablespoon of olive oil, a pinch of salt and pepper. Spread out in a single layer on baking sheet and bake until golden brown and crunchy, about 12 - 15 minutes.
Heat a large saute pan over medium heat - add 1 tablespoon olive oil. Add red onion, garlic and chard stems (not leaves).
Cook for 6 - 8 minutes, until softened, but still have some texture. Add Granny Smith apple and cook an additional 2 minutes. Remove from heat and set aside.
Add remaining ingredients to a large mixing bowl. Add onion mixture and toasted bread to the bowl and toss to combine.
This autumnal variation is a great way to incorporate the fall bounty of vegetables.