Eating meatless doesn’t have to mean the same-old-same-old all the time. In fact, it offers the perfect excuse to make a seasonal delight.
This weeks specific delight combines season specialties butternut squash and panettone bread for a tasty and filling salad.
If you can’t find panettone, or want to make this when the thick bread isn’t seasonal, try making it with brioche or thick walnut-raisin bread instead.

Butternut Squash, Spinach and Panettone Salad

4 shallots, thinly sliced

1 (2 1/2-pound) butternut squash, peeled, seeded and cut into (3/4-inch) cubes

2 tablespoons extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

4 cups lightly packed (3/4-inch) cubed panettone

3 tablespoons apple cider, preferably spiced

1 tablespoon lemon juice

3 cups lightly packed baby spinach

Preheat oven to 350 degrees. Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Roast, tossing occasionally, until just tender, about 40 minutes. Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.

Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and warm butternut squash, shallots and panettone and toss well. Transfer to a platter or large bowl and serve.

— Recipe from www.wholefoodsmarket.com.