Panzanella of Plenty

INGREDIENTS

large loaf whole grain bakery bread, cubed into bite-sized pieces

1 cup

extra virgin olive oil, divided in half

2 cups

Brussels sprouts, stems removed and halved lengthwise

large butternut squash, peeled and cubed into bite-sized pieces

large red beet, peeled and cubed into bite-sized pieces

2 tbsp

fresh thyme, chopped

2/3 cup

dried cranberries

roasted chestnuts, peeled and chopped

1 1/2 cups

spinach or dino kale, julienned

1 1/2 tsp

sea salt

Black pepper

3/4 cup

extra virgin olive oil

1/3 cup

balsamic vinegar

1/4 cup

lemon juice

1/2 cup

natural apple cider

1/3 cup

honey (maple syrup for vegan)

3 cloves

roasted garlic, minced

1 tbsp

sea salt, or to taste

crispy shallots (vegan)

creamy chèvre or ricotta salata, crumbled (vegetarian

crispy pancetta or lardons (omnivorous)