PANZANELLA SALAD

By jkenb

Ingredients

• 4 4 1 cups whole wheat bread, cut or torn into 1 inch pieces
• 1/4 1/4 3 cup plus 3 tablespoons olive oil, divided
• 3 3 1 cups butternut squash, peeled and cut into 1 inch cubes
• 1 1 1 cup black-eyed peas, cooked
• 1/2 1/2 1/2 cup fresh basil, finely chopped
• 2 2 2 tablespoons apple cider vinegar
• 1 1 1 tablespoon honey
• Salt and pepper

Preparation

Step 1

Preheat oven to 400 degrees. Place bread pieces in a bowl. Drizzle 2 tablespoons of olive oil over bread and toss to coat.
Spread bread pieces on a cookie sheet in a single layer. Bake for 5 to 10 minutes until slightly toasted. Allow to cool.
Place butternut squash cubes in a casserole pan. Drizzle 1 tablespoon of olive oil over squash and toss to coat. Roast squash for about 15 minutes, until cooked through and slightly browned on edges.
Combine the vinegar and honey in a bowl, whisk in ¼ cup olive oil.
Combine toasted bread, squash, black-eyed peas and basil in large bowl. Pour dressing over salad and gently toss.
Add a pinch of salt and pepper if desired.
Allow salad to stand for about 20 minutes before serving.