Name: Fall Roasted Vegetable Panzanella Salad
Ingredients: 2 Tbsp. olive oil, divided; 1 loaf artisan bread, cubed; 3 cups peeled and cubed butternut squash; 3 cups Brussels sprouts, halved; Kosher salt, to taste; Ground black pepper, to taste; 1 cup apple cider; 2 Tbsp. apple cider vinegar; 2 Tbsp. minced shallot; 1 Tbsp. Dijon mustard; 1 Tbsp. maple syrup; 2 tsp. olive oil; 1 large apple, diced; 3 cups kale; ¼ cup chopped pecans, toasted; ¼ cup dried cranberries or dried cherries; ¼ cup pepitas