Side dishe for 8

Fall Harvest Panzanella

Name: Fall Harvest Panzanella
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 8 cup multi grain bread; 1 cup walnuts; 2 tbsp olive oil; 1 butternut squash; 1 sweet onion; 1/2 lb brussels sprouts; 1/2 cup dried cranberries; 1/4 cup apple cider vinegar; 2 tbsp olive oil; 2 tsp honey; 1 tsp prepared mustard; 2 tsp pumpkin pie spice

$6.05for 475 minServes 8

Toasted bread, roasted vegetables, walnuts, and cranberries are tossed with a tangy cider dressing.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sandwich bread, 0.75$2.49 each typical	0.75	$1.99Typical price
	Nuts and seeds, 4.5 oz$0.70/oz typical	4.5 oz	$3.15Typical price
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Brussels sprouts, 0.5 lb$3.49/lb typical	0.5 lb	$1.75Typical price
	Dried fruit and raisins, 2.5 oz$0.45/oz typical	2.5 oz	$1.13Typical price
Total for the servings shown		$12.10

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilVinegarHoney or maple syrupMustard, mayo, ketchupDried herbs, spices and seasoning blends

Not included in the cost.

75 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Italian Vegetarian Dairy-free Budget Side dishes Fall

Typical price

$1.51 per serving$6.05 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

8 cup multi grain bread
1 cup walnuts
2 tbsp olive oil
1 butternut squash
1 sweet onion
1/2 lb brussels sprouts
1/2 cup dried cranberries
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tsp honey
1 tsp prepared mustard
2 tsp pumpkin pie spice

Steps

Heat the oven to 425 F and cut the bread into bite-size cubes.
Toss the bread and walnuts with two tablespoons olive oil, spread them on a baking sheet, and toast for 10 minutes.
Peel and cube the squash, slice the onion, and halve the Brussels sprouts.
Toss the vegetables with two tablespoons olive oil, roast at 425 F for 30 minutes, and stir halfway through.
Whisk vinegar, honey, mustard, and pumpkin pie spice in a small bowl.
Combine the toasted bread, walnuts, roasted vegetables, and cranberries in a large bowl.
Pour over the dressing, toss gently, and rest for 10 minutes.