Gingerbread Crouton Fall Panzanella
Gingerbread Crouton Fall Panzanella features pickled pearl onions and blackberries, gingerbread croutons, and roasted squash for an incredible Fall salad.
Servings: 8
Ingredients
- 3 cups arugula
- 3 tablespoons extra-virgin olive oil plus more as needed
- sea salt and freshly ground pepper to taste
- olive oil
- Pickled Pearls and Blackberries
- 2 cups Gingerbread Croutons
- 2 cups Roasted Acorn Squash
Instructions
- In a large bowl, add the arugula.
- Toss with olive oil, salt and pepper to taste.
- Add the gingerbread croutons, pickled pearls and blackberries, and squash.
- Toss well. Let rest for five minutes.
- Toss again. This way all ingredients will be well coated, and dressing will just begin to soften the croutons.
- Plate right away or croutons will quickly become soggy (I know, it's a fine line I'm asking you to walk).
Notes
After I finished writing this post, I realized that the four parts to this recipe make it look intimidating, but it's actually a fairly simple salad to make. Especially since the gingerbread croutons and the pickles can easily be made a day or more ahead.
Adapted from Barrett Bridenhagen