2slicesUdi's gluten free white sandwich breadcubed
1tablespoonmelted butter
3/4cupfresh cranberries
1cupchopped butternut squash
2tablespoonsmaple syrup
1tablespoonrosemary leaves
salt and pepper
3cupsbroccoli florets
2tablespoonspepitas
2tablespoonssliced almonds
For the dressing
1/4cupplain Greek yogurt
2tablespoonscranberry juice
1tablespoonmaple syrup
1/2tablespoonlemon juice
1/2tablespoonpoppyseeds
Instructions
Preheat oven to 375 degrees.
Toss the cubed bread and melted butter together and spread out in an even layer on a baking sheet. Place in the oven until browned and crispy, about 10 minutes. Remove and set aside.
Toss the butternut squash, cranberries and maple syrup together. Spread out on the same baking sheet used for the bread. Season with rosemary, salt and pepper and roast for 15 minutes until cranberries start to burst and maple syrup caramelizes.
Meanwhile, bring a large pot of water to a boil. Place the broccoli florets into the boiling water for 45 seconds. Remove, transfer to an ice bath to cool then drain.
Whisk all the ingredients for the dressing together in a small bowl until combined.
Combine the broccoli, roasted butternut squash and cranberries, pepitas, almonds and toasted bread in a large bowl. Pour the dressing on top and toss until well combined.
Enjoy immediately.
Notes
Don't toss the salad with the dressing until right before serving so the croutons stay crispy.