Fall Panzanella Salad

Ingredients (20)

• For the Salad:
• 1 14.5 oz loaf Rosemary Olive Oil bread, cut into 1-inch cubes (can use Italian bread)
• 1  small butternut squash
• 3/4 lb. brussels sprouts
• 1/3 red onion
• 1 tablespoon Private Selection Extra Virgin Olive Oil
• Kosher salt and black pepper
• 3 cups chopped kale
• 1 large Honeycrisp apple
• 1/2 cup dried cranberries
• 1/2 cup pepitas
• 4 oz goat cheese
• For the Dressing:
• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons Kroger apple cider vinegar
• 1 tablespoon Private Selection pure maple syrup
• 2 teaspoons Kroger Dijon mustard
• 1 clove garlic
• Kosher salt and black pepper