Panzanella for a weeknight, built from pumpkin spice bread and whatever greens and vegetables you can find. The bread soaks in a vinaigrette while its spice deepens, and toasted chunks give the salad backbone. Use what the kitchen gives you.

Serves 2. 25 minutes, 15 at the stove.

About 340 calories a serving, 3 g protein, 18 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cut the pumpkin bread into half-inch cubes and spread them in the pan, stirring often until they are golden and crisp on multiple sides, about 6 to 8 minutes. Season the croutons with a pinch of salt and transfer to a plate.8 min
2. Whisk together 2 tablespoons oil, 2 tablespoons vinegar or lemon juice, the minced garlic, and a pinch of salt and pepper. Tear or chop your greens into a bowl and add the tomatoes or cucumber, chopped coarse.
3. Pour the vinaigrette over the greens and vegetables and toss gently to coat. Let the salad sit for 3 to 5 minutes so the greens begin to soften and the dressing distributes, then add the warm croutons just before serving. Taste and adjust salt and pepper.5 min

Note Swap the bread for sourdough if the pumpkin spice is too sweet for the moment. Leftovers will soften by the next day; eat within a day. Serve alone or with a simple cheese or protein on the side to stretch it.