A twist on the classic panzanella, this autumnal version has lightly spiced roasted butternut squash, pomegranate seeds, goat cheese and pine nuts. The homemade croutons soak up the honey vinaigrette beautifully without becoming soggy. —Julia | Orchard Street Kitchen
In a medium bowl, combine the butternut squash with the olive oil, salt, cloves, cayenne and cinnamon. Transfer to a baking sheet.
On a separate baking sheet, toss bread cubes with olive oil and salt.
Add both baking sheets to the oven, with the bread cubes going on the top rack. Bake the bread for about 10-15 minutes, until the bread is crispy. Keep cooking the butternut squash for about 15 minutes longer (about 25 minutes total).
Prepare dressing by whisking the cider vinegar, honey and lemon juice together. Slowly add the olive oil while whisking to emulsify the dressing. Add salt and pepper to taste.
When there is about 5 minutes left on the butternut squash, pour about half the dressing and all of the croutons into a medium bowl. Mix well to ensure all of the croutons are coated.
As the butternut squash continues to bake, assemble the rest of the salad ingredients in a large bowl.
After the butternut squash has cooled for a couple of minutes, add it to the salad along with the croutons and the remainder of the dressing. Toss well and serve immediately.