2 acorn squash
1 small pan cornbread, cubed
1/2 cup pepitas, toasted and salted
1/2 cup dried cranberries
1/2 lb arugula
1/4 cup apple cider vinegar
1 tablespoon cane syrup
1/3 cup salad oil or light olive oil
1 teaspoon Creole mustard
salt and pepper, to taste
- Set oven to 400.
- Split squash. Clean out seeds and slice in 1/4” thick strips.Leave the skin on. Lightly season and place on greased sheet pan. Roast until golden brown, about 8 minutes.
- Cube cornbread in 1” cubes, toast in oven for 5 minutes on greased sheet pan.
- Assemble salad.
- Mix vinaigrette and toss to coat. Serve, enough for 10-12 as a side dish.
Looking for the perfect side dish for your holiday menu?
Chef Blake Jackson, owner of Whisk Dessert Bar and Drake Catering, has you covered. He shares his Fall Panzanella recipe just in time to make a delicious addition to your Thanksgiving table.