Autumn Panzanella | Cruise Scoop

Ingredients

• Croutons
• 2 Tbsp (30 ml) extra virgin olive oil
• 5 roasted garlic cloves, mashed
• 3 C (216 g) ciabatta bread, cut into 1-in (2-mm) cubes
• Kosher salt to taste
• Vinaigrette:
• 2 Tbsp (31 g) Dijon mustard
• ¼ C (59 ml) white balsamic vinegar
• ¾ C (177 ml) canola oil
• 10 sage leaves
• Freshly ground pepper to taste
• Extra virgin olive oil, as needed
• 1 C (140 g) butternut squash, peeled and finely diced
• ½ C (70 g) parsnip, peeled and finely diced
• 15 oz (425 g) can gigante or other large white beans, rinsed and drained
• ¼ C (18 g) green onions, thinly sliced
• 4 C (80 g) loosely packed mesclun mix or arugula
• 2 oz (57 g) ricotta salata, shaved