Winter Panzanella Salad with Roasted Butternut Squash - Kosher.com

Ingredients

• 6 ounces (170 grams) baby spring mix or lettuce of choice
• fresh parsley, for garnish
• 2 cups large diced butternut squash
• 1 large red onion, cut into 8 wedges
• 2 tablespoons olive oil
• 1 tablespoon Gefen Maple Syrup
• 1 teaspoon chopped fresh parsley
• salt, to taste
• pepper, to taste
• 1/2 cup cherry tomatoes
• 2 large slices sourdough or crusty bread, diced in 1-inch (2 and 1/2-centimeter) cubes
• 2 tablespoons Tuscanini Tomato Jam
• 1/4 cup olive oil
• 1/3 tablespoon garlic salt
• 1/4 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1/4 cup Tuscanini Apple Cider Vinegar
• 1 teaspoon honey
• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
• 1/2 shallot, finely diced