Roasted Squash & Heirloom Tomato Panzanella Salad - Traeger

Ingredients

• 1/2 Pound Ciabatta loaf, torn into 1 inch pieces
• 3 Tablespoon olive oil
• 2 Tablespoon Chopped rosemary leaves
• As Needed sea salt and freshly cracked black pepper
• 1 Large Butternut squash, cut into 1 inch cubes
• 1 1/2 Pound baby golden beets, peeled and quartered
• 1 1/2 Pound Mixed heirloom tomatoes, quartered
• 1/2 Cup pumpkin seeds
• 1/2 Cup crumbled goat cheese
• 1 Clove Garlic, minced
• 1 Medium Shallot, finely diced
• 1 Tablespoon freshly squeezed lemon juice
• 2 Tablespoon apple cider vinegar
• 1 Tablespoon pure maple syrup
• 2 Teaspoon whole grain mustard
• 1/3 Cup extra-virgin olive oil