Yield: 6 servings

For the vinaigrette

 2 tsp garlic, finely minced

1 tsp Dijon mustard

4 Tbsp fig shrub

4 Tbsp extra virgin olive oil

1 tsp raw honey, optional

Sea salt, to taste

Freshly ground black pepper, to taste

For the salad

 6 cups sourdough bread, cut into 1-inch cubes

1 pattypan squash, cut into 1-inch cubes

1 zucchini, cut into 1-inch cubes

1 delicata squash, cut into 1-inch cubes

1 yellow squash, cut into 1-inch cubes

1 acorn squash, peeled and cut into 1-inch cubes

1 medium red onion, diced

1 cup cherry tomatoes, halved

5 oz mozzarella balls, medium or small sized, quartered

20 large basil leaves, ribbon sliced

Kosher salt, to taste

Freshly ground pepper, to taste

Preheat the oven to 350° F.

Whisk all the vinaigrette ingredients together in a small bowl and set aside.

Roast the delicata and acorn squash in the oven for 20 minutes on a baking pan lined with parchment paper.

Add the pattypan, yellow squash and zucchini to the same baking pan. Sprinkle 1 teaspoon of kosher salt over the vegetables and continue roasting for another 15 to 20 minutes. Remove and let vegetables cool.

Place bread cubes on a separate baking pan lined with parchment paper and place in oven for 10 to 15 minutes. Remove and let bread cool.

In a large bowl, mix the roasted vegetables, red onion, cherry tomatoes and basil. Add the bread cubes and toss with the vinaigrette. Add kosher salt and pepper to taste. Serve immediately or allow the salad to sit for half an hour for the flavors to blend.

Recipe courtesy of Amy Lawson, a registered dietitian at ThriveNutritionRDN.com

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