Winter Panzanella

By Food52
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6 cups 1-inch cubes of good, crusty sourdough, a day old

2 1/2 cups butternut squash, peeled and cut in 1 inch cubes (about 1/2 squash)

1 large purple beet, peeled and cut into 1 inch cubes

2 cups very thinly sliced cavolo nero (Tuscan kale)

1/2 cup finely diced, red onion

1 crisp, tart apple (Granny Smith or Braeburn, or your preference), cored and cut into cubes

10 ounces smoked mozarella, cut into 1/2 inch cubes (the salad is also quite tasty, not surprisingly, with crumbled blue cheese, if you prefer that.)

olive oil

salt and freshly ground black pepper

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1 teaspoon maple syrup

1 teaspoon grainy mustard

1/8 teaspoon crushed garlic (I know that seems like a weird amount, but I just don't like my salad dressings very garlicky. You can add more if you like more.)

1/4 cup olive oil

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