• prep: 35 min
• cook: 25 min
• total: 1 hr

servings:

For the longest time, I avoided putting croutons in my salads. Adding croutons seemed to make the salad unhealthy but lately, I have been loving the addition of bread. Why the change of heart? The discovery of homemade croutons. When I made this winter Panzanella, I realized that sometimes a salad just needs croutons. Besides, if it’s homemade, it’s a little healthier, right?

• 1 medium butternut squash
• 2 tbsp olive oil
• salt and pepper
• 2 cups brussels sprouts, halved
• juice of 1 orange
• 2 tbsp honey
• 2 cups day old bread, cubed
• ½ tsp garlic powder
• sprinkle of sea salt
• 3 tbsp lemon juice
• 2 tsp dijon mustard
• ½ cup fresh parsley
• 1 tsp garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ cup olive oil
• 6 ounces prosciutto
• 1 cup pomegranate arils
• 6 ounces manchego, sliced
• 6 cups mesclun greens

Click Here For Step-By-Step Instructions