BUTTERNUT SQUASH PANZANELLA SALAD

Butternut Squash Panzanella Salad image

This colorful salad is easy to make-and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
SALAD:
4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
6 tablespoons crumbled goat cheese

Steps:

Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool., In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally., Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 26g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.