 This delicious fall Panzanella salad was an amazing side dish to our Thanksgiving dinner last night. For those of you who don’t know a Panzanella salad or panmolle is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. But this one is a fall salad, therefore it has roasted fall vegetables and squash in it along with feta cheese, toasted pine nuts and dried cranberries, along with a maple and apple cider vinegar/Dijon mustard dressing. All layered on a bed of baby spinach, it was a lovely warm salad. When we think of salads, we always think just a plain green salad, but in fact, I’ve said it before and will say it again, salads can be so much more. And this recipe proves it. I adapted this recipe from @nutmegnanny so it would be low FODMAP for myself and others at the dinner. I removed the garlic and used garlic infused olive oil instead and it turned out just delicious! Check out her page for the recipe! www.nutmegnanny.com What kinds of side dishes did you do for Thanksgiving dinner?
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