Name: Roasted Autumn Panzanella Salad
Total time: 60 min
Yield: 2 as an entree, 4 as a starter/side dish
Ingredients: 1 tablespoon olive oil; 1 small butternut squash, (peeled and cubed); 2 sweet potatoes, (peeled and cubed); 2 apples, (chopped (I left the skin on)); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chili powder; 1/4 teaspoon cinnamon; 1/4 teaspoon garlic powder; 3-4 cups fresh arugula; 4-5 thick slices multigrain bread, (cut into chunks); 1/3 cup pomegranate arils, (or the arils from one pomegranate); 1 teaspoon dijon mustard; 1 teaspoon honey; 1/4 cup pomegranate juice; 1/4 cup apple cider vinegar; 1/2 cup olive oil; pinches of: salt, (pepper & nutmeg)