Fall Panzanella Salad

Description Fall Panzanella Salad
(Serves 8)

2 cups ciabatta bread, cubed
4 Tbs. extra virgin olive oil
10 oz. pancetta bacon, cut into 2" strips
1 medium butternut squash, peeled, diced, and seeds removed
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1 tsp. fresh Italian parsley leaves, chopped
1 tsp. fresh oregano leaves, chopped
4 cups baby arugula

For the vinaigrette
1 tsp. Dijon mustard
¼ cup apple cider vinegar
1/2 cup extra virgin olive oil
½ tsp. black pepper
1 tsp. fine sea salt

Preheat the oven to 350°F. Toss the sliced squash with the olive oil and a pinch of salt. Bake on the lower rack of the oven for 30 minutes or until fork-tender.

Heat pancetta in a 12" skillet over medium heat; cook, stirring occasionally, until crisp, 20 minutes. Using a slotted spoon, transfer to bowl . Toss the cubed bread in the same pan with the olive oil and cook until lightly brown. Remove from the pan and place on a baking sheet. Bake for 10 minutes, until dry.

In a large bowl, toss together the pancetta, croutons, roasted squash, pumpkin seeds, cranberries, parsley and oregano.

Make the vinaigrette. Whisk together the mustard, vinegar, olive oil, pepper and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the juices, and serve on top of arugula greens.

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