Fall Panzanella Salad

Step 1

Preheat the oven to 400 degrees F. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.

Step 2

Toss the sweet potatoes and brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread on 2 sheet pans, and roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender.

Step 3

Place the toasted bread, sweet potatoes, brussels sprouts and pomegranate seeds in a large bowl. Stir in the baby greens and chives.

Step 4

For the vinaigrette, whisk together the vinegar, olive oil garlic, salt and pepper. Toss with the salad.