INGREDIENTS
6 oz Fiorella DI TOMINO
7 oz rustic bread
8.8 oz cherry tomatoes
1 red onion
10 oz pumpkin or other winter squash
3 tbsp. olive oil
1.8 oz dried cranberries
1.8 oz walnuts, lightly toasted and chopped
3 sprigs thyme
3 sprigs rosemary
Salt
Pepper
Honey Mustard Dressing
3 tbsp. oliveoil
2 tbsp. balsamic vinegar
1 tbsp. mustard
1 tbsp. honey
Salt
Pepper
INSTRUCTIONS
1.Preheat the oven (392°F top/bottom heat, 356°F convection). Cut the bread into small cubes. Transfer the bread cubes to a baking sheet and drizzle with 2 tbsp. olive oil. Bake for approximately 10–15 minutes until crisp and golden brown. Remove from the oven and allow to cool. Peel the onions, cut in half and thinly slice into half-rings. Cut Fiorella DI TOMINO into cubes. Wash and halve the cherry tomatoes.
2. Peel and halve the pumpkin or squash, remove the seeds, and cut into small cubes. Heat olive oil in a large frying pan over medium heat. Add the pumpkin, rosemary and thyme and sauté for 8–10 minutes until soft and slightly browned. Season to taste with salt and pepper. Remove from heat and allow to cool.
3. Combine olive oil, balsamic vinegar, mustard, honey, salt and pepper in a small bowl and stir until well combined.
4. In a large bowl, combine cherry tomatoes, red onions, cranberries, walnuts, Fiorella DI TOMINO, pumpkin and the toasted bread cubes. Pour the dressing over the salad and stir gently to combine.