Squash, Blue Cheese + Garbanzo Panzanella

If using precut squash, just dice into ½ - 1” cubes. Or if you have a whole squash, scrape out the seeds then dice into cubes; most orange winter squash skin can be eaten so you only have to peel it if it bothers you or has gnarly bumps on it.

Open and drain the garbanzo beans. Add to the squash.

Toss with a drizzle of olive oil and a pinch of salt. Place in the oven and bake for 25 minutes or until tender; be sure to stir at least once during this time.

Slice bread into 1 - 1 ½” cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake for about 12 minutes, rotating a few times, so they’re barely golden on the outside and crunchy. Let cool.

Chop radicchio.
Wash and dry arugula or lettuce.
Slice cucumber.
Slice or dice the apple.
Slice the fennel into thin slices.

Toss all in a large bowl.

In a jar or bowl combine the following: 1 teaspoon Dijon, 1 teaspoon honey, 4 Tablespoons balsamic vinegar, ½ teaspoon kosher salt, and a ¼ teaspoon black pepper. Shake or whisk. Then add a ¼ cup of olive oil and shake or whisk until combined.

Add the cheese to the salad. Add the squash, beans, and croutons to the bowl. Pour the dressing over to taste (you’ll use more than you might on a lettuce only salad - possibly even all of this).

Let stand for 5 - 15 minutes after dressing before serving to let the croutons soak up the dressing and soften up.