Winter Panzanella With Apple Dressing

1. 1

   Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400u00b0 for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool.

2. 2

   In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a

3. 3

   . Bake at 400u00b0 for 10 minutes or until lightly browned, stirring occasionally. Set aside.

4. 4

   Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl.

5. 5

   In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.

6. 6

   Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.

* Per serving · 4 servings · Values may vary.