Autumn Recipe - Panzanella Salad Recipe | USA

Ingredients

• 2 cups cubed butternut squash
• 2 cups halved brussels sprouts
• 2 cups rustic bread, cut into 1-inch cubes
• 1 Tbsp. olive oil
• 1 cup baby spinach or arugula
• ¼ cup pomegranate seeds
• 2 Tbsp. roasted pepitas (pumpkin seeds)
• Fresh chopped sage or rosemary for garnish
• 2 Tbsp. olive oil
• 1/2 Tbsp. Lee Kum Kee Hoisin Sauce
• Salt and pepper to taste
• 1 1/2 Tbsp. Lee Kum Kee Hoisin Sauce
• 2 tsp. Lee Kum Kee Premium Soy Sauce
• 2 tsp. balsamic vinegar
• 1 Tbsp. maple syrup
• 2 tsp. olive oil (for dressing)
• 1 tsp. Dijon mustard