Roasted Pumpkin Panzanella Salad

Preheat the oven and roast the pumpkin after cutting it into pieces and seasoning with olive oil, salt, and pepper.

Prepare the croutons by cutting the French baguette into cubes, tossing them with olive oil, salt, and pepper, and baking until crispy.

In a large bowl, combine the roasted pumpkin, croutons, dried cranberries, pepitas, kale, and shallots.

In a separate bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, balsamic vinegar, salt, pepper, maple syrup, and dried rosemary.

Pour the dressing over the salad and toss to combine.

Spice Level:

Dietary

Allergens