Fall Panzanella Salad
Source: Fresh Off The Grid
4 servings
Ingredients
- 1 tablespoon olive oil
- ½ baguette, cubed
- 1 apple, sliced
- 1 cup arugula, packed
- ¼ cup goat cheese
- ¼ cup cranberries
- ¼ cup pecans
- fresh cracked pepper
Maple Vinaigrette
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
Instructions
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To make the vinaigrette, add olive oil, maple syrup, apple cider vinegar, dijon mustard, and salt to a small jar, seal, and shake to combine.
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Add 1 tablespoon oil to a skillet over medium heat. Once hot, add the bread cubes and toast, tossing frequently, until golden on all sides. Transfer to a large salad bowl.
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Add sliced sliced apples, arugula, goat cheese, cranberries, and chopped pecans to the bowl with the bread.
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Pour dressing over the salad, then toss to coat. Let the dressing soak into the bread for 10-15 minutes, then crack pepper over the top and serve.
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